Grilled Pork Skewers with Ginger

Pork shoulder is the right cut for the grill. More marbled than loin, more flavorful than tenderloin, and forgiving of a minute too long on the coals. Cut into 1-inch cubes, it soaks up a marinade beautifully and grills to tender, charred edges with a juicy middle.

The marinade here is pan-Asian in attitude. Fresh ginger and garlic, a splash of pineapple juice for sweetness and enzyme tenderizing (bromelain in pineapple actually breaks down protein), rice vinegar for acidity, soy sauce for salt and umami, plus cumin and red pepper flakes. Four hours of marinating is the sweet spot. Longer than that and the pineapple enzyme starts turning the surface mushy.

Thread alongside sweet red pepper and onion for a proper kebab, salt and pepper to taste just before grilling, and cook over medium heat for 5 minutes per side. The outside chars, the fat renders, and the inside stays pink-juicy.

Chef Tips

• Cut cubes uniformly. Uneven sizes mean some overcooked, some underdone.
• Soak bamboo skewers in water for 30 minutes before grilling so they don’t burn up.
• Don’t reuse raw-pork marinade for basting. Boil it first if you want to, or mix a fresh batch.
• Let the pork rest 5 minutes after coming off the grill. Juices redistribute, meat stays tender.

Variations

• Swap pineapple juice for orange juice for a citrus-forward profile.
• Add a tablespoon of sesame oil to the marinade for a fuller, nuttier flavor.
• Serve over steamed rice with a drizzle of sriracha-mayo and sliced cucumber.