David Veljacic is a Vancouver BC Fire Chief. He is well known for his barbecue recipes, which he creates and serves to his fellow firemen. His cook book is "The Fire Chef".
The skewered food will be loved by those who like spicy. The dipping sauce can made made a day before.
Preheat the grill to 350 degrees F.
1.Cut roast into 1" cubes.
2. Combine the peanut butter, soy sauce, cumin, garlic and pepper in a bowl, producing a paste. Rub this mixture on and into all the pieces of the pork.
3. Thread the cubes of pork onto skewers. Place them on the grid of a preheated barbecue and grill over medium heat (350 degrees F). Turn the skewers so that only two opposite sides of the meat get well browned.
4. Continue grilling until these two sides are slightly charred, leaving the inside of the cubes cook to a medium stage.
Serve with the dipping sauce:
1. Bring the soy sauce, honey, garlic and red chilies to a low simmer in a small saucepan.
2. Combine the mustard powder with just enough water to make a runny paste. Drizzle this into the saucepan and remove from the heat.
3. Ladle the sauce into individual dipping bowls and allow to cool to room temperature before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (227g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 628 | ||
Calories from Fat: 395 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43.9g | 59 % | |
Saturated Fat 15.8g | 79 % | |
Monounsaturated Fat 19.2g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 157mg | 48 % | |
Sodium 1450.3mg | 50 % | |
Potassium 678.9mg | 18 % | |
Total Carbohydrate 13.3g | 4 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 12.5g | ||
Protein 44.2g | 63 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 628
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