Grilled Pork Skewers - Cook along with Petite
Mga ka-cheffies, here’s another U.S. Pork recipe that I’m sure you’ll enjoy! Watch this episode with my special guest Petite as we make yummy grilled pork skewers!
U.S. Pork Loin Skewers
Ingredients:
FOR MEAT:
750 grams U.S. pork loin, sliced thinly into rectangle-shaped pieces
1 1/2 tsp. rice wine
2 tbsp. cornstarch
1 egg white
FOR SAUCE:
2 tsp. vegetable oil
2 tsp. fresh grated ginger
1 tbsp. Fresh Minced Garlic
3/4 c. Coke or Pepsi
1 1/2 c. hoisin sauce
1/3 c. low sodium soy sauce
1 tsp. toasted sesame oil
1/4 c. brown sugar
2 tsp. cornstarch
One bunch chopped scallions, garnish
BARBECUE PORK SKEWER / KOREAN STYLE
Barbecue korean style, best paired with kimchi and rice.
INGREDIENTS:
350 grams pork belly strips, thinly slice
2 tsp. garlic, crushed
2 tsp. ginger, grated
1 stalk lemongrass, chopped
1 tbsp. rice wine
1 tbsp. soy sauce
1/2 tsp. sugar
1 tbsp. hot pepper paste ( GOCHUJANG )
Sugar Cane Prawn Skewers Thermochef BBQ Recipe cheekyricho
Sugar Cane Prawn or Shrimp Skewers. Perfect finger food, tasty, pretty and simple to make. We hope you give them a try.
INGREDIENTS:
400 grams prawn meat
1 egg white
20 grams fish sauce
3 cloves garlic
20 grams ginger
10 grams light soy sauce
small bunch coriander or cilantro
20 grams glutinous rice flour
1 stalk of fresh sugar cane.
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Special Thanks to Kevin MacLeod
Featured Music
Beachfront Celebration
Pork Kebabs Easy Video Recipe cheekyricho
Video Demonstration and recipe for Pork Kebabs with the kebabacue. I bought this little piece of handy kitchen equipment at the local kitchen ware store. It is a sturdy simple design, dishwasher safe and works very well for this particular application. Easy to use and clean and was inexpensive too. Stay tuned for more kebab ideas using this little kebabacue. It passed our little test with flying colours.
INGREDIENTS:
One Large marinated pork chop which has been boned and cut into 25 mm or 1 chunks
about 4 button mushrooms cut into chunks
80 grams capsicum (bell pepper) cut into 25 mm pieces
1 zucchini cut into rings
1 onion cut into quarters
METHOD:
Just cut your food into chunks, lay into the kebabacue pop the lid on and push the supplied skewer through to make very quick, healthy, Pork kebabs in seconds. It was very safe to use, no spikes or splinters from skewers. It kept the food generally centred for skewering and was so quick & safe. I did notice a bit of resistance as the skewer travelled through some sinews it was generally very simple. The kebabs were then fried in a lightly greased frypan, turning frequently for about 7 minutes until cooked. We popped the lid on towards the end of cooking to steam it slightly as well. This meal was very quick to prepare perfect for those midweek dinners and would be great on the barbecue as well. You could even prepare it ahead of time. Simply served with a tossed salad and avocado it was a delicious, filling, healthy meal. One we will be happy to make again, we hope you add it to your menu too.
Thank you for watching. If you'd like to see more interesting recipes and ideas please check out and subscribe to my cheekyricho channel.
Do come back and visit us again soon, we have so much more to share with you.
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How To Cook HEALTHY Filipino Pork BBQ
Looking for a healthier way to enjoy Filipino pork barbecue? Look no further! This recipe is perfect for those who are looking for an easy, quick and healthy meal.
Not only is this recipe paleo-friendly, but it's also gluten-free and free of processed sugars, making it a great option for those with dietary restrictions. Plus, it's also super easy to make, so you can share this goodness at home or your next cook out! If you're looking for a delicious and healthier way to enjoy Filipino pork barbecue, then this recipe is for you!
⌚️ *TIMESTAMPS*
0:00 Intro
0:59 Marinate the pork
3:03 Make red cabbage and kale slaw
5:41 Taste test
*INGREDIENTS*
Pork BBQ Skewers
- 2 lbs (907g) pork butt or shoulder, cut into 1-inch (2.5cm) cubes
- 1/4 cup (60ml) paleo banana ketchup: ; remove alcohol and use maple syrup or honey as a sweetener
- 1/4 cup (60ml) coconut aminos (a soy sauce substitute)
- 1/4 (60ml) cup orange juice
- 2 tbsps (30ml) maple syrup
- 2 tbsps (30ml) apple cider vinegar
- 6 garlic cloves, grated
- 1 inch (2.5cm) ginger, grated
- 1 tsp (5g) black pepper
- 2 tsps (10g) kosher salt
- 1 tsp (5g) paprika
- Wooden skewers
Red Cabbage and Kale Slaw
- 118 ml (½ cup) extra virgin olive oil
- 60 ml (¼ cup) rice vinegar
- 60 ml (¼ cup) orange juice, freshly squeezed
- 30 ml (2 tablespoons) coconut aminos
- 5 cm (2 inches) fresh ginger
- 45 ml (3 tablespoons) tahini
- 6 garlic cloves
- 5 ml (1 teaspoon) toasted sesame oil
- Half a head of red cabbage, sliced thinly with a mandolin at 1.6mm (1/16th-inch)
- Kale 960 ml (4 cups), cut into 1.3 cm (1/2-inch pieces)
- 1 carrot, ribbons and then chopped
*INSTRUCTIONS*
Pork Skewers
1. In a large bowl, combine the paleo banana ketchup, coconut aminos, orange juice, maple syrup, apple cider vinegar, garlic, ginger, black pepper, salt, and paprika. Mix well.
2. Reserve 1/4 cup of marinade to use for basting later.
3. Add the pork cubes to the marinade and mix until the pork is well-coated. Cover and refrigerate overnight. Refrigerate the reserved marinade as well.
4. Preheat the grill on high. Clean and oil the grates. If using wooden skewers, soak them in water for at least 30 minutes before grilling.
5. Thread the marinated pork cubes onto the skewers.
6. Grill the pork skewers for 5-7 minutes per side, or until the internal temperature reaches 145°F (63°C). Brush with marinade on each side every 2 minutes.
7. Remove the skewers from the grill and let them rest for a few minutes before serving.
Red Cabbage and Kale Slaw
1. In a blender, combine the extra-virgin, olive oil, rice, vinegar, orange juice, coconut, amino's, ginger, Tohidi, garlic, and sesame oil. Blend on high until smooth.
2. Toss the red cabbage, kale, and carrots with the dressing until everything is well coated.
Serving
1. Serve the pork bbq and slaw with a side of white rice.
???? *WATCH NEXT*
Filipino Spaghetti:
Hawaiian Oxtail Soup:
Tortang Talong (Eggplant Omelette):
Arroz Caldo:
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I'm Geronimo, a product designer, professional cook/chef, and entrepreneur. I’m on a mission to feed the people and planet goodness through nourishing food, content, and design.
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