Pork, Peppers and Pineapple Skewers with Sonoran Ponzu
For those days when you don’t want to heat up your kitchen, but it’s still too hot to spend an hour over a flaming grill. You can make these in advance and then just toss them on the grill and they’re done in twenty minutes!
Sonoran Ponzu Dust:
½ cup Mild New Mexico red chile powder
½ cup brown sugar
¼ cup Kosher salt
¼ cup black pepper
Mix together and sprinkle over pork or poultry before grilling.
Sonoran Ponzu Sauce:
1 cup mirin
¾ cup premium Japanese soy sauce
Juice of 2 Key limes
1 tsp. chopped Serrano chile
Bring the mirin to a simmer. Simmer for 6-8 minutes, or until mirin reduces to 1/3 of a cup. Remove from heat and whisk in all other ingredients. Drizzle over grilled pork, poultry of seafood. Or serve on the side as a dipping sauce.
Pork Peppers and Pineapple Skewers
1 medium, fresh pineapple (You can tell if it’s ripe by smelling. If it’s fragrant, it’s ripe!)
2 Lbs. Pork shoulder, cut into 1 ½ inch pieces
20 assorted peppers Jalapeno, red Fresno, Guerro, Habanero and so on
Non-stick vegetable oil spray
Cut the top and bottom off of the pineapple. Cit the pineapple into quarters from top to bottom, then remove the hard core. Cut remaining slices into 1 to 2 inch chunks. If using wooden or bamboo skewers make sure to soak them in water for 30 minutes prior to use, so they don’t burn up on the grill. Thread alternating pieces of pork pineapple and peppers onto skewers. Sprinkle well with Sonoran Ponzu Dust and then spray well with non-stick vegetable oil spray. Brown well over hot grill or coals, then move away from direct heat and close the lid. Although times vary with different grills and fuels I find they are done in about twenty minutes. Make sure and use a glove or oven mitt when turning or handling, as the skewers will heat up with the lid closed! Remove from grill and serve with Sonoran Ponzu sauce in a small bowls on the side for dipping, or drizzle the ponzu sauce over skewers. This dish is delicious with grill baked Yams.