Caramelized Pork Kebabs With Chinese Eggplant

1. 1

   Trim pork of fat and silverskin and cut crosswise into 1/4-in. slices. Arrange slices between layers of plastic wrap and, with a meat mallet or heavy rolling pin, pound until paper thin.

2. 2

   Prepare grill for direct high heat (about 500u00b0; you can hold your hand 5 in. above cooking grate only 2 to 3 seconds). In a bowl, mix fish sauce, soy sauce, oyster sauce, garlic, sugar, and chili sauce. (If you like, double the marinade and save half to use as a sauce.) Add pork and toss to coat. Let stand 10 minutes. Weave strips of meat onto eight 10-in. metal or soaked wooden skewers.

3. 3

   Halve each eggplant crosswise, then lengthwise; score each piece on flesh side a few times with a sharp knife. Add eggplant to pork marinade and turn to coat on all sides.

4. 4

   Put skewers on center of grill and surround with pieces of eggplant, skin side down. Cover and cook 2 minutes. Turn meat over, cover, and cook 2 minutes more. Remove meat from grill. Cook eggplant, covered, turning often, 4 to 6 minutes, or until eggplant is very soft but not burned.

5. 5

   Note: Nutritional analysis is per serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.