Cumin-Chile Pork Kebabs with Spicy Cilantro-Scallion Salad
 
Prep time
Active time
Total time
 
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Difficulty: Easy
Est. Cost: $15
Serves: 6 servings
Ingredients
  • 2 tablespoons cumin seeds
  • 4 scallions (3 roughly chopped, 1 thinly sliced)
  • ½ jalapeno pepper, roughly chopped (remove seeds for less heat)
  • 1 2 -inch piece ginger, peeled and roughly chopped
  • 1 clove garlic, roughly chopped
  • 3 tablespoons vegetable oil, plus more for brushing
  • 1 tablespoon packed light brown sugar
  • ¼ cup plus 2 teaspoons soy sauce
  • 1 teaspoon Chinese five-spice powder
  • Kosher salt and freshly ground pepper
  • 2 pork tenderloins (about 1½ pounds total), trimmed and cut into 1½-to-2-inch pieces
  • ¼ cup rice vinegar (preferably not seasoned)
  • 1 teaspoon toasted sesame oil
  • Cooked Jasmine rice, for serving
Instructions
  1. Soak 12 long wooden skewers in water, at least 30 minutes. Meanwhile, toast the cumin seeds in a small skillet over medium heat, swirling the pan, until slightly golden, about 4 minutes. Transfer to a plate.
  2. Combine the 3 chopped scallions, the jalapeno, ginger, garlic, 1 tablespoon vegetable oil, the brown sugar, 2 teaspoons soy sauce, the five-spice powder, ¾ teaspoon salt and ½ teaspoon pepper in a food processor and pulse until a paste forms. Add the toasted cumin seeds; pulse once or twice to crack them slightly.
  3. Lightly season the pork with salt and pepper; rub with about three-quarters of the cumin paste. Cover with plastic wrap and refrigerate at least 30 minutes and up to 1 hour.
  4. Meanwhile, make the sauce: Combine 1 teaspoon of the remaining cumin paste, the remaining ¼ cup soy sauce, the vinegar, sesame oil and 1 tablespoon water in a small bowl. Stir in the sliced scallion and set aside.
  5. Preheat a grill to medium. Combine the remaining cumin paste and 2 tablespoons vegetable oil in a small bowl; set aside for basting. Generously brush the grill grates with vegetable oil. Thread 3 or 4 pieces of pork on each skewer and brush with vegetable oil. Grill the kebabs, turning, until marked all over, 6 to 9 minutes (TAC note: ours took more like 25 minutes!), basting with the cumin-oil mixture during the last minute. Let rest 5 minutes before serving. Drizzle with the sauce.
Recipe by The Amiable Cooks at https://theamiablecooks.com/cumin-chile-pork-kebabs-with-spicy-cilantro-scallion-salad/