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1
Note: If you cant find the frozen pepper blend, simply chop half each of a green, yellow and red bell pepper, and a medium white or yellow onion
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2
Slice the pork loin lengthwise into strips of about 1/2 thickness.
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3
Thread each loin slice onto a 12 bamboo skewer.
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4
Combine the marinade ingredients in a two-gallon zip-top bag, seal and shake to combine.
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5
Carefully add the pork skewers to the marinade.
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6
Seal the marinade bag, removing the excess air, and set aside for 30 minutes.
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7
Prepare your grill for two-zone cooking (direct and indirect) at medium-high heat (about 400 degrees ).
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8
Put the bacon in a 9x12 disposable aluminum baking pan and set it in the center of the direct heat side of the grill.
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9
Let the bacon cook for 5 minutes, stirring occasionally.
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10
Add the peppers and onions to the pan, stir, and cook another 5 minutes.
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11
Then add the frozen rice to the pan and flatten it so that its evenly distributed.
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12
Sprinkle the rice with the soy sauce.
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13
Cover the pan with foil and move it to the cooler side of the grill.
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14
Add all of the glaze ingredients to a disposable aluminum pie pan.
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15
Remove the pork skewers from the marinade and put them immediately on the hot side of the grill.
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16
Set the glaze pie pan on top of the skewers.
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17
Close the grill and cook about 3 minutes.
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18
Flip the skewers over and brush them with the glaze.
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19
Close the grill and cook another two minutes.
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20
Flip the skewers over and brush them with the glaze.
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21
Remove the skewers to a serving platter and drizzle each with some of the remaining glaze.
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22
Add the rice to the platter.
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23
Serve and enjoy!
