RUM-GLAZED PORK KABOBS WITH KIWI SALSA VERDE AND CASHEW RICE

Ingredients Weight Measure

Pork Brine and Pork

Ingredients Weight Measure
TABASCO® brand Garlic Pepper Sauce 1/4 cup
TABASCO® brand Chipotle Pepper Sauce 1/4 cup
Maple syrup 1/4 cup
Sugar 1/4 cup
Chili powder 3 Tbsp.
Kosher salt 3 Tbsp.
Hot water 8 cups
Pork loin, boneless, no fat, sliced into 9 1"-think chops 4-1/2 lbs.

Cashew Rice

Ingredients Weight Measure
Butter, unsalted 1/2 lb.
Yellow onion, small dice 1 cup
White rice 4 cups
Lime juice 3/4 cup
Chicken broth 6 cups
TABASCO® brand Original Red Sauce 1-1/2 Tbsp.
Salt to taste
Cashew nuts, toasted 6 oz.

Kiwi Salsa Verde

Ingredients Weight Measure
Kiwis, small dice 2 cups
Cilantro, fresh, chopped 1/4 cup
TABASCO® brand Green Jalapeño Pepper Sauce 2-1/2 Tbsp.
Tomatillos, fresh, chopped 2 cups
Sugar 2 Tbsp.
Lime juice 3 Tbsp.
Kosher salt to taste

Rum Glaze

Ingredients Weight Measure
Jamaican rum, dark 9 oz.
Dark brown sugar 6 Tbsp.
Pineapple juice 6 oz.
Rice vinegar 1/4 cup
Chicken stock 6 oz.
TABASCO® brand Garlic Pepper Sauce 3 Tbsp.
Cornstarch 4 Tbsp.
Water 1/4 cup
Salt pinch

Rum-Glazed Pork Kabobs

Ingredients Weight Measure
Wood or metal skewers, 10"-12" in length 24 ea.
Red bell pepper, seeded and cut into 1" square pieces 36 pieces
Pineapple, peeled, cored and cut into 1" square pieces 24 pieces
Red onion, peeled and cut into 1" square pieces 12 oz.
Vegetable oil 1/2 cup
Salt and white pepper to taste
Herb leaf garnishes, such as cilantro, mint or basil 12 ea.

Method

  1. For the Pork Brine and Pork, stir first six ingredients together in large enough container to fit in the water and pork. Stir in hot tap water to dissolve sugar and blend ingredients. Submerge pork chops and refrigerate for 12-24 hours. Remove from brine, cut pork into 1" pieces and keep chilled until needed.
  2. For the Cashew Rice, place butter and onions in sauce pot over medium heat. Cook onions, stirring occasionally, until translucent. Add rice and stir to coat rice with butter. Add lime juice, chicken broth, TABASCO® Original Red Sauce and salt to taste. Bring liquid to a boil, check seasoning, turn to a low simmer, cover and cook for 14-16 minutes or until rice is cooked and liquid is absorbed. Remove from heat and stir in the nuts.
  3. For the Kiwi Salsa Verde, toss diced kiwi, cilantro and TABASCO® Green Jalapeño Pepper Sauce together in mixing bowl. Hold. Blend tomatillos, sugar and lime juice in electric blender or food processor until slightly pulpy. Combine tomatillo mixture with kiwi mixture and season with salt.
  4. For the Rum Glaze, combine first six ingredients in sauce pot and bring to a boil. In a separate, small dish, mix the cornstarch with the water, making sure there are no lumps. While whisking the rum mixture, pour in the cornstarch slurry. Turn glaze to a low simmer, add salt and cook for 1 minute. Remove from heat.
  5. For the Rum-Glazed Pork Kabobs, assemble each skewer in the following order: pork, pepper, pineapple, onion, pork, pepper, pineapple, onion, pork. Brush kabobs with vegetable oil, season with salt and pepper, and place on grill. Brush kabobs with glaze as they are being turned on the grill. Continue this process until all sides are equally glazed and grilled.
  6. Check the pork for doneness before serving. If pork needs to be finished in the oven to avoid burning on the grill, then place kabobs on sheet pan, place on center rack of 350°F oven and cook until desired temperature.
  7. Remove kabobs from heat, spoon on the Rum Glaze and serve over Cashew Rice topped off with the Kiwi Salsa Verde.

Yield: 12 servings