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Asian glazed pork kabobs are a simple meal that you can throw on the grill any time of year. The easy marinade makes the pork so tender and gives it a tangy, sweet taste.
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You are going to love these Asian glazed pork kabobs! They are a little savory and a little sweet and just tangy and delicious. Our family loves serving it up with a side of rice, grilled veggies, and fresh grilled pineapple during the summer months.
I could grill every night during the summer! There’s nothing better than getting the heat out of the house and smelling the delicious fragrant meat cooking on the grill. We are always experimenting with new grill recipes and this one was a huge winner! Forget the usual burgers and hot dogs and cook these for your next barbecue!
Asian Glazed Pork Kabobs Ingredients
Create an amazingly delicious flavored marinate, soak the cubed pork, and get ready to grill some of the best Asian glazed kabobs ever! The marinating time can be long or short depending on your timeframe. These kebabs are some of the best and everyone will be raving over dinner!
- Pork chops – We used a thick pack of boneless pork chops and cut them into 1-inch cubes. These will be marinated in a sealed bag and then grilled on a kabob or skewer.
- Sugar – Sweetness is a MUST at dinner! Add in some sugar to help with the sweet and savory flavors.
- Soy sauce – Add in that rich Asian flavor and give it a sweet and salty taste to balance out the marinade sauce.
- Hoisin sauce – Make this an authentic Asian flavor this a mixture of hoisin sauce. It is a natural flavor enhancer for several Asian meals.
- Dry sherry – This is a type of cooking alcohol that will cook out as the sherry is warmed and mixed. It brings a rich, beautiful flavor, and taste to the marinade.
- Ginger – Minced fresh ginger into small pieces.
- Garlic – You always need a little bit of garlic in most dinner recipes and this is one of them.
How to Make Asian Glazed Pork Kabobs
Making pork kabobs couldn’t be any easier! It is a simple marinate mixture that is whisked together and sealed with cut-up pork. Grill for a few minutes on each side leaving beautiful char markings that crisp and tenderize each bite. This is the best dinner on a summer night!
- Prepare – Cut the pork chops into bite-size pieces, I like to cut off the excess fat but that is a personal preference.
- Mix – In a medium bowl mix together all the marinade ingredients and pour over the pork chop pieces. Let marinade for at least an hour- the longer the better.
- Skewers – Thread pork onto skewers but don’t throw the marinade away. Allow the uncooked kabobs to sit at room temperature for about 20 minutes.
- Boil – In the meantime, pour the excess marinade into a saucepan over medium-high heat and bring to a boil for a full minute, then reduce to low heat.
- Grill – Place the kabobs on the grill over medium heat, basting generously with the marinade every couple of minutes until fully cooked.
- Serving – We like to serve it with a side of fresh pineapple that we grill beside it.
Tips for Perfect Grilled Kabobs
Follow these tips and ideas to help make your grilled pork kabobs even better! This pork recipe has all that it needs to be a complete meal with all the flavor. Use these tips to make sure to have a perfect dinner each time you make it!
- Separate – To get perfectly cooked meat and veggies, skewer your meat separately from your vegetables. They tend to get done at different times, so this way the meat doesn’t get overcooked, or the veggies are too crunchy.
- Kabob sticks – We use plain wooden kabob sticks but you can invest in nice metal ones if you’re going to be doing a lot of skewering this summer.
- Foil – Use foil to keep the wooden skewers from burning up, and wrap them in foil.
- Two are better than one! To avoid the meat or veggies from spinning around on the skewer, use two instead of one. The food will stay perfectly in place.
- Remaining marinade – Keep extra marinade on hand to brush on the meat during cooking. It gives the meat a beautiful glaze.
“This was so so good I had to double up had lots of kabobs to make, only thing I didn’t double up on was sugar ¾ cup was plenty and I let my meat marinade two days and it was fantastic 🙂.
-Mary
Questions About Pork Kabobs
Place the pork kabobs directly on the grill grate over direct heat. The kabobs should cook on each side for three to four minutes or until the pork has an internal temperature of 145 degrees Fahrenheit.
We use either metal kabob sticks or wooden sticks. Before using the wooden sticks, soak them in water for a few minutes. This will soften them, avoid any splinters or wood splits from getting into the food, and help with the cooking process.
Yes and no. Yes, veggies are perfect on a kabob and add more flavor to the meat. However, sometimes the vegetables are done before the meat is. Make sure the meat and veggies are the same thickness and size to help cook evenly.
More Delicious Grilling Recipes
There are endless options when grilling. You can grill just about anything! Try a few of our favorite grilled recipes and happy grilling!
Asian Glazed Pork Kabobs
Equipment
- Outdoor Barbecue Grill
Ingredients
- 6 pounds pork chops
Marinade Ingredients:
- 3/4 cup sugar
- 1/2 cup soy sauce
- 3 tablespoons hoisin sauce
- 2 tablespoons dry sherry
- 1 tablespoon minced fresh ginger
- 2 teaspoons minced garlic
Instructions
- Cut the pork chops into bite-size pieces, I like to cut off the excess fat but that is a personal preference.
- In a medium bowl mix together all the marinade ingredients and pour over the pork chop pieces. Let marinade for at least an hour- the longer the better.
- Thread the pork onto skewers but don't throw the marinade away. Allow the uncooked kabobs to sit at room temperature for about 20 minutes.
- In the meantime, pour the excess marinade into a saucepan over medium-high heat and bring to a boil for a full minute, then reduce to low heat.
- Grill the kabobs over medium heat, basting generously with the marinade every couple of minutes until fully cooked.
- We like to serve with a side of fresh grilled pineapple.
Nutrition Information
recipe adapted from the Weber’s Big Book of Grilling
This was so so good I had to double up had lots of kabobs to make, only thing I didn’t double up on was sugar 3/4 cup was plenty and I let my meat marinade two days and it was fantastic 🙂
Thanks for the comment! Thanks for letting us know about the sugar… great idea! 😀
Also how much does this make?
It should easily serve 4 to 6 people.
Where do I find dry sherry?
We just found it at a regular grocery store.
Do you use a certain cut of pork chop? Bone-in, center cut boneless, thin, thick? So many choices!
I got boneless pork chops, they were pretty thick cuts.
Sounds yummy. Is there anything else I can sub for the sherry, we don’t use alcohol?
You would probably be ok leaving it out. You can get cooking sherry, I’m not sure if there is alcohol in it but all the alcohol cooks out.
Four to six POUNDS of pork chops?? Will I have enough marinade?
Yeah, we got the big thing of pork chops at Costco and there was plenty of marinade to cover it all. But you could always double the marinade or half the amount of pork chops if you want them extra saucy. 🙂
Oops, gave you the site for the reviews. Here is the site for Hoisin sauce recipe on food.com
http://chinese.food.com/recipe/homemade-hoisin-sauce-312992
Really enjoyed it! Thank you.
Great recipe, thanks for posting it. I had all the ingredients on hand except the Hoisin sauce, but found an easy recipe for making my own at food.com http://chinese.food.com/recipe/homemade-hoisin-sauce-312992/review