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

Skewers

 

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

BOTTLZetc

100 East North Main Street

Littleton, North Carolina 27850

252-586-8468

 

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