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