Yum Yum Pork Skewers

By Ben · cooked up in Sprig

Succulent grilled pork skewers marinated in aromatic spices and served with a creamy, sweet-tangy yum yum sauce made from kewpie mayo and sweet chili. Served over a bed of fluffy jasmine rice with fresh garnishes for a satisfying Asian fusion meal.

Ingredients

• 4 pounds pork shoulder, cut into 1.5-inch pieces
• 1/4 cup olive oil
• 2 tablespoons soy sauce
• 2 teaspoons garlic powder
• 2 teaspoons smoked paprika
• 1 teaspoon cayenne pepper
• 2 teaspoons onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 20 wooden skewers, soaked in water for 30 minutes
• 3 limes, cut into wedges
• 1/2 cup fresh chives, finely chopped

• 1 cup kewpie mayonnaise
• 1 cup sweet chili sauce

• 2.5 cups jasmine rice
• 4 cups water
• 1 teaspoon salt

• chives
• lime wedges

Instructions

1. In a large bowl, combine pork pieces with olive oil, soy sauce, garlic powder, smoked paprika, cayenne pepper, onion powder, salt, and black pepper. Mix well to coat evenly and marinate for at least 30 minutes or up to 2 hours in refrigerator.
2. Make yum yum sauce by whisking together kewpie mayonnaise and sweet chili sauce until smooth. Refrigerate until ready to serve.
3. Thread marinated pork pieces onto soaked skewers, leaving small gaps between pieces for even cooking.

1. Rinse jasmine rice until water runs clear. In a medium saucepan, combine rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand 10 minutes before fluffing.
2. Preheat grill to medium-high heat (400-450°F). Clean and oil grates well.
3. Grill pork skewers for 15-18 minutes, turning every 3-4 minutes to ensure even cooking. Internal temperature should reach 145°F and pork should have a slight pink center.

1. Serve grilled pork skewers over a bed of fluffy jasmine rice.
2. Drizzle generously with yum yum sauce.
3. Garnish with fresh chopped chives and serve with lime wedges on the side.

Chef's tips

Nutrition (per serving, estimated)

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