Think about it: ice cream, hot dogs, shrimp, cheese… the stick adds a little entertainment. Who really knows why.
Pork skewers typically consist of pork (duh) and “meaty” or chunky vegetables that can hold up well. Potatoes, mushrooms, zucchinis and squash are all popular choices. You can even roast pineapples, which go very nicely with pork. Likewise, you can switch out the pork for chicken, steak, or fish.
We choose to stick with pork loins, red peppers and onions. This meal is easy to prepare and looks far more intricate than it actually is. We accompanied the pork skewers with roasted tomatoes on the vine, which adds a nice aesthetic to the meal.
What You’ll Need (2 skewers):
- pork loin (enough for 10 1.5 x 1.5″ cubes. 5 cubes/skewer)
- 1 pepper (any color will do, we choose red)
- 1/2 red onion
- your favorite rice or cous cous (we used Success Rice because it’s quick to cook)
- little tomatoes on the vine
- salt and pepper
- non-stick spray or oil (olive, canola, vegetable)
- small baking sheet
- large frying pan or grill pan
- cutting board
- sharp knife
- medium pot
- wooden spoon
Soak the skewers in water, so they don’t catch fire when you grill them. That would be a disaster. Chop the vegetables and the pork into 1.5″ squares. Try to keep everything the same shape and size. Sprinkle salt and pepper over everything and start skewing!
They should look like this when you’re done:
Preheat the oven to 375 degrees. Grease a small baking tray with non-stick spray. For easy clean-up, lay some aluminum foil down first. Rinse the tomatoes on the vine, place them onto the tray, and stick them in the oven. HINT: Handle with care! They fall off the vine very easily.
When the skin on the tomatoes starts to wrinkle, they are pretty much done. You can turn down the heat to 200 until you’re ready to eat. You really just want the tomatoes to be warm and soft. Use a spatula when they come out of the oven, sprinkle a little kosher salt or sea salt on top.
Start boiling the water for the rice. All rice cooks differently, so read the label and follow the directions. Rice can be tricky- under-done is crunchy and over-done is mushy. Obviously, try to get it just right. When it’s done, salt and pepper to taste and add a dollop of butter if desired.
Grease the grill pan with either non-stick spray or cooking oil and fire up the stove to med/ med-high heat. Use the tongs to place the pork skewers into the pan, when it’s hot. You want to grill them for 3-5 minutes on each side, or until the pork is cooked all the way through. When the outsides get brown grill marks, you can turn the heat down and put a lid over the pan to cook further. Keep an eye on them, turning them when necessary.
Now, just put it all together and enjoy! This meal is healthy and easy to make. If you made too much (like we did) you can always re-heated it.