Guest Author - Sherry Van Der Elst
You can increase the size of the pork if planning to serve these as a main dish. To make an attractive presentation, cut a crenshaw melon, honeydew melon in half, place one half cut side down on a plate and insert the bases of the skewers into the rounded side.
5 oz pork loin
1 small Japanese eggplant
1/2 red or yellow bell pepper
8 bamboo skewers, soaked in cold water for at least 1/2 hour
1 orange, sliced (for garnish)
For sauce:
3 tbsps Worcestershire sauce
3 tbsps ketchup
1 tbsp soy sauce
For breading:
2 tbsp all-purpose flour
1 egg+1 tbsp water
1 cup panko bread crumbs
salt & pepper
8 4X4" squares of heavy-duty aluminum foil
cooking spray
1. Slice eggplant into 1/2-inch rounds and soak in cold water for 5 minutes. Pat dry with a paper towel. Cut bell pepper into four pieces. Wash leek and cut into one-inch lengths. Cut pork into eight bite-sized pieces.
2. Make four skewers of pork and eggplant, and four skewers of pork, bell pepper and leek. All pieces of each skewer should be touching. Season skewers with salt and pepper.
3. Preheat grill on medium-high.
4. In a small bowl, whisk together worcestershire sauce, ketchup and soy sauce. Set aside. Spray the shiny side of each aluminum square with baking spray and lay them shiny-side-up on a baking tray.
5. Arrange three shallow bowls side by side. Place the flour in the first bowl, whisk together the egg and water in the second bowl, and place the panko bread crumbs in the third bowl.
6. Dredge each skewer in flour, then egg mixture, then bread crumbs. Place each skewer in the center of an aluminum foil square. Bring edges together and fold aluminum securely over pork and vegetables. Pleat and crimp edges to form an airtight seal.
7. Place skewers on the grill, keeping them at least two inches apart. Grill for 5-7 minutes, turning once, until pork is cooked and skewers are browned on both sides.
8. Remove skewers from grill and let rest for five minutes before removing from foil. Drizzle sauce over kebabs, or serve sauce as a dip. Garnish bowl or individual plates with orange slices.
