Spicy Pork Kabobs with Puff Pastry

Name: Spicy Pork Kabobs with Puff Pastry
Yield: 2 servings
Ingredients: 1 tbsp (15 mL) tamari or soy sauce; 1 tbsp (15 mL) honey; 1 tbsp (15 mL) chili sauce; 1/4 tbsp (1 mL) garlic powder; 1/4 tbsp (1 mL) ground ginger; 8 oz (250 g) pork cubes split and flattened; 2 tbsp (30 mL) butter; 8 oz (250 g) ready-to-use puff pastry; 1 egg yolk; 2 tbsp (30 mL) Milk; Salt and pepper to taste; 1/4 tsp (1 mL) dried crushed chilies

This is the Spicy Pork Kabobs with Puff Pastry recipe.

Prep: 30 min
Cooking: 15 min

Yields 2 servings

Ingredients

1 tbsp (15 mL) tamari or soy sauce
1 tbsp (15 mL) honey
1 tbsp (15 mL) chili sauce
1/4 tbsp (1 mL) garlic powder
1/4 tbsp (1 mL) ground ginger
8 oz (250 g) pork cubes split and flattened
2 tbsp (30 mL) butter
8 oz (250 g) ready-to-use puff pastry
1 egg yolk
2 tbsp (30 mL) Milk
Salt and pepper to taste
1/4 tsp (1 mL) dried crushed chilies

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Preparation

Prepare a marinade with the tamari or soy sauce, honey, chili sauce, garlic and ginger and mix thoroughly. Marinate cubes for 15 to 20 minutes, stirring often.

Heat butter and brown pork cubes over high heat for 2 minutes. Remove cubes from pan, drain and let cool.

Roll puff pastry into 2 stripes, 6 x 4 in (15 to 10 cm) each. Mix together the egg yolk and milk. Brush pastry strips with mixture. Cook in oven for 5 minutes at 400 °F (200 °C). Remove from oven and let cool.

Thread brochette cubes on skewer; brush with marinade mixture. Season with salt and pepper.

Place pork on precooked pastry strips and cook in 350 °F (180 °C) oven for 7 to 8 minutes. Brush with marinade during cooking. Sprinkle with crushed chilies. Serve when very hot and crisp.