Servings: 6 Prep: 10 min Cook: 10 min Total: 20 min
I’ve never really been a big fan of spicy food. These pork sticks were definitely delicious, but … they were also painful!
I remember when I was a kid, my father would always order his food … spicy. At Chinese restaurants, he’d always order the spiciest version of a dish, then strongly encourage the server to make sure that it’s hot. Like … FIERY hot! Then, we’d all sit around and watch my father eat, sweat and huff and puff, while trying to eat whatever dish was burning out his insides. It never looked pleasant. It never looked fun. It looked like … suffering. Yet, next time we’d go to Thai … he’d order his curry … FIVE STARS!!!
This is one thing I’ll never get, but … it doesn’t mean I can’t cook it or provide it for those that do!
These pork skewers would be fun at a tailgate party!
Note: You can substitute pork butt or shoulder for the tenderloin. Just use about 1 1/2 lbs. Loin would also work, but might be a bit dry.
Fiery Hot Pork SkewersPrint Rate
- 1 each pork tenderloin roast cut into strips
- 4 each garlic cloves minced
- 2 tbsp chile paste (like Sambal Oelek)
- 2 tsp cumin seed ground
- 1 tsp coriander seed ground
- 1 tbsp crushed red chili flakes
- 1 tsp smoked paprika
- 2 tbsp lime juice freshly squeezed
- 18 each bamboo skewers soaked in water for 30 minutes
- salt and pepper to taste
- 2 tbsp coconut oil for grilling
- Mix together all the ingredients in a bowl, except the oil, salt and pepper.
- Thread the pork on the bamboo skewers, weaving the skewer in and out, down the center of each strip of pork.
- Pre-heat a grill.
- Season the pork with salt and black pepper.
- Once the grill is hot, brush it with oil and quickly place your pork on the grill.
- Grill each skewer, until it's nicely seared and cooked through.
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