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Sweet and Spicy Pork BBQ Recipe

Put on your favorite silk shirt and invite your friends over for this classic Thai dish. For accomanying liquid refreshment, try the fruitiest Gewürztraminer you can find. Or you might be just as happy with a semi-dry Riesling. A refreshing blond lager will elevate the sweetness of the pork and cleanse the heat of the chile from your palate.

For the marinade:

1/4 cup lime juice
1/4 cup pineapple juice
1/4 cup chili oil
2-1/2 tablespoons ground cumin
2 tablespoons fish sauce
1 tablespoon hot chili oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon freshly ground black pepper
2 pounds boneless pork shoulder, trimmed and cut into 1-1/2-inch cubes or 2 whole pork tenderloins, about 1 pound each
Vegetable oil for brushing skewers

In small bowl combine all marinade ingredients. Place pork in a resealable plastic bag set in a shallow dish. Pour marinade mixture over pork; close bag. Marinate in refrigerator 4 to 6 hours, turning occasionally to distribute marinade.

Skewer pork cubes on six 10-inch skewers, leaving space between cubes. Lightly brush skewers with oil and place in center of cooking grate. Grill 10 to 12 minutes, turning once halfway through grilling time. (If using pork tenderloins, place in center of cooking grate and grill 20 to 30 minutes until center is barely pink and internal temperature reaches 160ºF.)

Makes 6 servings.

Note: If using wooden skewers, soak in water 30 minutes before using so ends won’t burn during grilling.

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