Sriracha and Pork Recipe

Raspberry-Sriracha Pork Skewers


1 C. fresh or frozen raspberries

1 ½ – 2 Lbs. boneless pork loin, cut into skewer sized pieces

¾ C. hoisin sauce

3 Tbs. rice vinegar, divided

2 cloves garlic, minced

1 Tbs. grated orange zest

1 Tbs. ginger, chopped

½ Tsp. salt

½ Tsp. black pepper

1 Tsp. sriracha



Combine all the ingredients, except the chicken, in a blender or food processor.  Blend until smooth and set aside ½ C. for dipping.

In a medium bowl, put in the pork and the rest of the marinade, stirring to coat.  Marinate for at least 2 hours or overnight, covered in the refrigerator.

Get your grill ready at about medium-high heat.  As your grill heats, remove the pork from the marinade and pat to dry with a paper towel.  Evenly divide the pork onto the skewers.  Grill until brown, about 3-4 minutes per side.  This could also be done in a broiler.

Serve warm with remaining dipping sauce.

Pair with Pacific Rim Organic Riesling

Where to Buy Pacific Rim Riesling


100 East North Main Street

Littleton, North Carolina 27850




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s