SINGAPORE SAMPLINGS
Serves 6
1 1/2 pounds boneless pork loin, sliced into 4x1x1/8-inch strips
8 wooden skewers
1/4 cup soy sauce
3 tablespoons rice vinegar
1 tablespoon grated fresh ginger OR 1 teaspoon dry ginger
1 clove garlic, minced
1/2 teaspoon crushed red pepper
Peppered Tofu (recipe follows), if desired
Cooking Directions
Soak skewers for 20-30 minutes in water.
Thread pork onto skewers. Place in a 12x9-inch baking dish.
Combine remaining ingredients and pour over skewers, turning to coat. Marinate for 30 minutes, turning once or twice.
Discard remaining marinade.
Broil 6 inches from heat for 10 minutes, turning to cook all sides.
Serve with peppered tofu, if desired.
PEPPERED TOFU: Heat 1 tablespoon sesame oil in a frypan, add 1/2 teaspoon dried red pepper and 1 thin slice fresh ginger. Cook and stir over medium heat for 2-3 minutes. Stir in 1 tablespoon oyster sauce; add 8 ounces tofu, cubed, and stir to heat through and coat with sauce.
Serving Suggestions
These tasty morsels can served as part of an appetizer plate or serve as an entree with rice noodles and steamed Asian vegetables.
Nutrition Facts
Calories 197 calories; Protein 25 grams; Fat 9 grams; Sodium 754 milligrams; Cholesterol 57 milligrams; Saturated Fat 3 grams; Carbohydrates 2 grams; Fiber 0 grams
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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