Miso-Ginger Pork Kabobs Recipe

Name: Miso-Ginger Pork Kabobs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound boneless pork top loin cut into 1-inch cubes; 1/4 cup mirin rice cooking wine; 2 tablespoons white miso fermented soybean paste; 2 tablespoons unseasoned rice vinegar; 1 tablespoon fresh ginger grated; 1 tablespoon honey; 1/2 teaspoon Asian toasted sesame oil; 5 green onions cut into 1-inch pieces; 2 red bell peppers small, and/or yellow and/or green bell peppers seeded and cut into 1-inch pieces; vegetable oil; sesame seeds, toasted; bibb lettuce leaves Small

Servings: persons

1 pound boneless pork top loin cut into 1-inch cubes
1/4 cup mirin rice cooking wine
2 tablespoons white miso fermented soybean paste
2 tablespoons unseasoned rice vinegar
1 tablespoon fresh ginger grated
1 tablespoon honey
1/2 teaspoon Asian toasted sesame oil
5 green onions cut into 1-inch pieces
2 red bell peppers small, and/or yellow and/or green bell peppers seeded and cut into 1-inch pieces
vegetable oil
sesame seeds, toasted
bibb lettuce leaves Small

1
Preheat grill to medium heat for direct grilling. Soak bamboo skewers in water for 30 minutes.
2
Meanwhile, place pork in large resealable plastic bag. In a medium bowl whisk together mirin, miso, rice vinegar, ginger, honey and sesame oil. Set aside 3 tablespoons of the miso marinade. Pour remaining marinade over pork; close bag to seal. Turn bag to evenly coat pork with marinade. Let stand at room temperature for 15 minutes.
3
Alternately thread pork, green onions and bell peppers onto bamboo skewers, using 2 skewers for each kabob for easy turning. Discard miso marinade in bag. Brush meat and onions with half of the reserved miso mixture.
4
Brush grill grate with vegetable oil. Grill kabobs, covered, for 8 to 10 minutes or until the internal temperature of the pork reaches 145u00b0F, turning over halfway through grilling.
5
Serve kabobs on lettuce leaves. Brush with remaining reserved miso mixture. Sprinkle with sesame seeds.

403

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound boneless pork top loin cut into 1-inch cubes, 1/4 cup mirin rice cooking wine, 2 tablespoons white miso fermented soybean paste, 2 tablespoons unseasoned rice vinegar, and more.

Yes, Miso-Ginger Pork Kabobs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Miso-Ginger Pork Kabobs

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