Sweet and Sour Grilled Pork Skewers
A classic Chinese takeout dish, Sweet and Sour Pork, with a summertime makeover. Marinated pork grilled and basted with sweet and sour sauce.
- Pork Marinade
- ~1/3 cup Soy Sauce
- ~1/3 cup Pineapple Juice
- 1-2 tbsp. Apple Cider Vinegar
- 1.5 lbs. Pork Tenderloin (Country Ribs work well for this), cut into 1-inch pieces
- Sweet and Sour Sauce
- 1/3 cup White Sugar
- 1/3 cup Apple Cider Vinegar
- 3 tbsp. Pineapple Juice
- 3 tbsp. Ketchup
- 1/2 tsp. Worcestershire Sauce
- 1 tbsp. Soy Sauce
- 1 tsp. Oyster Sauce
- 4 tsp. Corn Starch
- Water, as needed to loosen the sauce as it cools
- Vegetable Oil
- 1-2 Green Bell Peppers, sliced into roughly 1-inch pieces
- 1 Onion, sliced into roughly 1-inch pieces
- 1 14-oz. can of Pineapple Chunks, packed in 100% Pineapple Juice
- 1 Fresh Jalapeño, thinly sliced for garnish
Place the pieces of pork in a bowl and pour the marinade ingredients in to cover the meat. Toss to combine. Cover and set aside.
Sweet and Sour Sauce
Combine the apple cider vinegar, Worcestershire sauce, pineapple juice, ketchup, oyster sauce, soy sauce, sugar and cornstarch in a measuring cup and whisk to fully combine.
Pour the sauce into a saucepan and bring to a simmer over low heat. Reduce temperature to keep it at a low simmer. Whisk the sauce as it cooks to thicken. Once it's thickened a bit and is a smooth, caramel-like sauce. remove from heat. Portion out about one third of the sauce for drizzling over the finished dish. The remaining sauce we use to baste the skewers as they grill.
The sweet and sour sauce will tighten, or stiffen as it cools, so as we use it, we will add a little water (as needed) to loosen the sauce to keep it brush-able and pourable. Set the sauce aside while we skewer the meat and veggies.
Skewer the meat and veggies however you like, keeping each skewer proportioned evenly between the meat and the veggies. Continue skewering until the meat and veggies are all skewered.
Set up your grill pan over high heat. Flick some water on the pan after a few minutes of heating and if the water immediately bubbles and evaporates, we are ready to oil the grill and the skewers. Brush vegetable oil on the grill and drizzle vegetable oil the skewers. If the griddle shows wisps of smoke, slightly reduce the burner.
Carefully arrange the skewers on the oiled grill. We will cook for about 4 minutes on each side. Total cook time is about 12-16 minutes. Turn the skewers as they develop color to keep an even browning and cooking. Adjust the burners as needed to keep things sizzling, but not burning. Char marks are good, and it's important to cook the pork all the way through. So to keep it from getting away from you, reduce the burners to medium or medium-high.
After the skewers have made one complete turn, begin basting with the sweet and sour sauce. Remember to stir in a little water if the sauce is too tight. Then continue turning and basting the skewers. When the pork is looking done: it's firmer to the touch and looking more grey than pink, temp the meat.
Pork is fully cooked at 145 degrees F. Pull the skewers off the grill when the internal meat temp is at 145 degrees. Place the skewers on a sheet tray for service and top with sliced fresh jalapeño for a little heat. Serve the reserved sauce on the side. Remember to stir a little water into the sauce to loosen it up to a pourable consistency.
One 14-oz. can of pineapple should yield enough pineapple for the skewers and enough juice for the marinade and sweet and sour sauce.