I’ve found soy sauce to be an excellent marinade ingredient because the salt helps to tenderize the meat. If I’m using tenderloin, I marinate it for a shorter time — just for flavor — whereas if I use less tender cutlets, I try to marinate it 8 hours or overnight.
Yield: 8 servings
- 1/4 C. (65 ml) vegetable oil
- 1/4 C. (65 ml) white wine or water
- 2/3 C. (160 ml) soy sauce
- 1/4 C. (65 ml) rice vinegar
- 2 T. fresh ginger, grated or minced (or 1 tsp. powdered ginger)
- 3 cloves of garlic, smashed or minced
- 4 T. sesame seeds (optional)
- 16 thin pork cutlets (2-2.5 lbs./1.5 kg) or 2 pork tenderloins
1. If using wooden skewers, soak in water for 30 minutes.
2. Combine the first seven ingredients and set aside.
3. Slice cutlets into 1 1/2-inch (4 cm.) strips or cut tenderloin into 1/2-inch (1.5 cm.) thick medallions. Depending on the width of your medallions, you may need to cut them in half. Place the meat in a glass bowl and pour the marinade over it. Marinate for a few hours or overnight.
4. When ready to eat, thread the meat onto the skewers. Heat grill to medium. Grill the meat skewers until browned and cooked through, 3-4 minutes per side. Brush with remaining marinade to keep the meat moist.
Optional: During the last hour of marinating, throw some mushrooms in with the meat. Thread
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