Pork Kebabs, Yakitori-style, life’s a beach

Yakitori is, more traditionally, chicken skewers, perhaps with some green onions.

But I had a small pork loin and lots of veggies and I wanted kebabs.

The quest started….

They couldn’t be Moroccan kebabs, as pork is rarely (if ever) eaten there.

Pork is popular in China, but mixed skewers are not.

Skewered meat is popular in Japan, but not with all the veg.

Thus (once again) an idea is born.

And we were most pleased.

Pork and Vegetable Kebabs, Yakitori-Style

Total time: 40 minutes

Ingredients:

  • 14oz (420gr) pork loin, trimmed and cut into 12 cubes
  • 1/2 large red bell pepper, cut into 6 squares
  • 1 large red onion, cut into 6 wedges
  • 1 small – medium yellow summer squash (courgette), cut into 6 thick slices
  • 6 mushrooms, large enough to be skewered
  • 6 skewers
  • Marinade:
  • 2 tbs olive oil
  • 1 tbs soy sauce
  • Basting / Serving Sauce:
  • 1/2 cup (4oz, 120ml) mirin
  • 1/2 cup (4oz, 120ml) sherry
  • 1/4 cup soy sauce
  • 1 1/2 tbs cornstarch (maizena) dissolved in 3 tbs chicken broth
  • Rice:
  • 1/2 cup Basmati rice
  • 1 cup chicken broth

Pork Kebabs, Yakitori-Style

Instructions:

  • Soak wooden skewers.
  • Combine olive oil and soy sauce for marinade In a deep bowl.
  • Add pork, mushrooms to marinade and set aside while you cut the rest of the vegetables..
  • Cut the rest of the vegetables.
  • Sauce:
  • Heat mirin, sherry and soy sauce in a small saucepan until simmering.
  • Let simmer 5 minutes.
  • Add cornstarch mixture and stir until clear and thickened.
  • Remove from heat and remove 1/4 cup for basting. Keep the rest of the sauce warm.
  • To cook:
  • Cook rice in broth until done.
  • Thread 2 cubes of pork, and 1 each mushroom, squash slice, onion wedge and pepper,on each skewer, alternating.
  • Cook skewers on barbecue grill until done, turning and basting, about 15 minutes.
  • To serve:
  • Divide rice onto 2 plates.
  • Add 1 or 2 skewers. Brush skewers with reserved sauce and serve, remaining sauce on the side.

Print Recipe

We are not close to any beaches where we live now. At best we can get to the Atlantic in a bit over 90 minutes.

But there is a lovely beach just west of Bordeaux: the Basin d’Arcachon.

It’s the home of the Dune du Pilat, the tallest sand dune in Europe.

And a lot of very lovely beaches.

arcachon2

Mon mari was hungry for ‘moules-frites’ and the only proper way to eat mussels in on the beach.

As we were already in Bordeaux, we decided to drive the extra hour for a proper lunch.

arcachon1

It was a lovely beach.

The arcade from the main street in town leading down to the beach was lovely as well.

arcachon

But what really makes me want to go back when we have more time to spend are the shops.

I haven’t been to a proper beach town in years and this reminded me a bit of places we used to go to in Florida. There was everything from ice cream parlors to art galleries to cute clothing shops.

The only thing missing were the ‘gift’ shops that are so popular in the US…. You may know the kind – full of expensive stuff that needs dusting and has no practical use at all.

The French really don’t go in much for that.

And, as I hate cleaning of any sort, I am in total agreement.

But there were some dress shops that I would be happy to explore further…..

3 thoughts on “Pork Kebabs, Yakitori-style, life’s a beach”

  1. Kate, can we get mussels?

    Phoenicia, a lot of cute shops. No, shouldn’t be cold in Oct. It’s usually one of our better months – sunny, warm but not hot.

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