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1
large green pepper, cut into 1½-inch (4 cm) squares
Skewers
Marinade (1½ cups)
1
1
1
1
¼
2
1
2
1
cup soy sauce
tablespoon sesame oil
tablespoon lime juice
teaspoon Worcestershire sauce
cup bourbon or brandy
tablespoons brown sugar
tablespoon ginger, minced
cloves garlic, minced
tablespoon parsley, chopped
To Assemble
. Mix all ingredients of the marinade in a medium-sized non-corrosive bowl and stir
until sugar is completely dissolved.
. Pour marinade over the pork cubes and marinate for 4 to 8 hours, stirring occasionally
to redistribute the marinade.
. If you are using bamboo skewers, soak them in water for 30 minutes to prevent
1
2
3
burning.
4
. Fill skewers with alternate pieces of pork, red pepper, pork, green pepper until skewers
are full. If you assemble them ahead of time, refrigerate.
. Grill over hot fire or under broiler for 8 to 10 minutes, turning once, until the meat
5
turns caramel brown. Watch carefully that it doesn't burn; the brown sugar in the marinade
caramelizes quickly.
Serve at once. They are best fresh off the grill. Serve over rice with grilled or sautéed
vegetables. Let your guests pick the grilled food off the skewers.
Serves 4 as main meal, 16 as finger food.
Sautéing, deep-frying and stir-frying all use oil. Sauté meat in small amount of fat on
strong heat. Sautéing is easy, not messy, very quick and the meat absorbs a minimum of fat.
Keep the pan in constant motion for even browning and to avoid sticking. If you are planning to
serve the meat with a sauce, you can use what's left in the pan as a base—the highly-flavored oil
with some deeply-browned food particles and possibly some juice. Deglaze it by adding a little
wine or stock, even water. The liquid dissolves the particles and within a minute you have it
cooked down into a sauce.
Deep-frying and stir-frying are both high-heat methods. The difference is in the amount
of oil you use—plenty for deep-frying, just enough to cover the bottom of the pan or wok for
stir-frying. Food absorbs more fat in deep-frying than in any other cooking method, but if you do
it properly, you can reduce fat absorption. Deep-fried food of any kind is wonderful but home
deep-frying is messy.
If you decide to deep-fry, you must bread the meat, cover them in a batter or at least flour
them well to absorb any surface moisture before you submerge them in hot oil. Any moisture not
only makes a terrible, messy spatter, but reduces oil temperature and at lower temperature the
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