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September 23, 2007 / Tony

Chinese Pork Skewers

This is one of my favorite ways to prepare pork on the grill.  The recipe is really simple and the flavor it produces is complex, hearty, and unbelievably robust.  I can’t tell you how many times I’ve seen people eating this recipe for the first time say, “Wow!” or “Oooh, that’s good.”  The flavors really just jump off the plate.  I think it has a lot to do with the addition of msg to the marinade.  I admit I know nothing of the health dangers of msg but I know that this is the only recipe I use it in.  And I know that there is something about this recipe that makes it unbelievably tasty.  So I’m guessing the msg is adding something pretty good to the mix.  I suppose you could leave it out but if you’re like me and only use it for this recipe, surely such a small amount can’t hurt.   Here’s the recipe:

Chinese Pork Skewers

2 pork tenderloins, cut into 1 inch chunks

2 tsp salt

1/2 tsp Accent seasoning mix or msg

2 T sugar

dash garlic powder

2 tsp minced dried onion

3 T soy sauce

1/4 cup sherry

2 tsp ketchup

1/4 cup honey

1 T vegetable oil

Combine the salt, Accent, sugar, garlic powder, dried onion, soy sauce, sherry and ketchup in a gallon sized plastic bag.  Add the pork and let marinate for about an hour.  Remove the pork from the marinade while saving the marinade.  Place pork chunks on a skewer, leaving about 1/2 inch between chunks.

Grill, turning occasionally until just about done, basting with the reserved marinade.  Mix honey and vegetable oil together and baste skewers.  When cooked all the way through, remove and serve immediately. 

Here’s what my skewers looked like:

I served it with rice and a modified Caramelized Broccoli with Garlic.  (I added some soy sauce to the mix, it was really good.) 

This recipe also works really well with pork chops, which is, till now, the only way I’ve ever had this recipe.  If you do, though, increase the marination time to 2 hours.  This recipe was graciously given to me by Paul Carns, who, in turn, got the recipe from Jim Fullin.  You should really give it a try. 



Leave a Comment
  1. AYT / Sep 24 2007 1:08 pm

    Speaking of monosodium glutamate, Slate had an article on the food additive a few years back.

  2. Tony / Sep 24 2007 1:40 pm

    Thanks AYT. The article was very informative. I’m going to feel free to use msg much more freely now.

  3. AYT / Sep 24 2007 3:15 pm

    Personally, food having MSG causes me to be very thirsty 30 minutes after consumption. That’s my personal experience.

  4. Paul / Oct 5 2007 10:38 am

    Isn’t this Jim’s recipe? Give credit where it is due!

  5. Bridget / Oct 5 2007 10:49 am

    Apologies on the previous comment. We had not read through the entire recipe to the ending comment, where credit was most graciously given to both Jim and Paul!!! This was totally my fault and I am shamed and red-faced.


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