Asian Pork Skewers with Dim Sum Rice
| | Ingredients |
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Make Printer Friendly | Skewers:
1 1/2 pounds pork tenderloin, cut into cubes
1/4 cup oil
2 tablespoons Ming TsaiŽ 5 Spice Chili Tea Rub
1 medium yellow bell pepper, cubed
Salad:
1 cup sushi rice
1 1/2 cups water
1 tablespoon toasted sesame oil
1/2 cup shredded carrots
1/2 cup sliced green onions
1/2 cup sliced red bell pepper
1/2 cup sliced yellow bell pepper
1 teaspoon minced garlic
6 tablespoons Ming TsaiŽ Dim Sum Dipper | | Preparation | Place pork cubes in plastic bag, add oil and chili rub. Close bag and gently knead to coat pork cubes. Refrigerate several hours or overnight.
Salad:
Wash rice thoroughly. In saucepan, combine rice and water. Bring to a boil. Reduce heat and cover. Simmer 15 minutes or until all water is absorbed. Turn off heat and let stand for 10 minutes. Fluff with fork and add sesame oil, toss to coat. Transfer to bowl and add carrots, green onions, sliced red and yellow peppers and garlic; set aside.
Preheat grill to hot. Thread pork on skewers, alternating with yellow pepper cubes. Place on hot grill and cook 6 to 7 minutes per side or until pork is just done, with in internal temperature of 155 to 160 F.
Divide rice mixture on 4 serving plates. Place a skewer on each and serve.
4 servings
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| | Courtesy of: Recipe developed by:Sue Erickson, Lunds Executive Chef |
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