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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’re 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
- Pork chops –
- Sugar –
- Soy sauce –
- Hoisin sauce –
- Dry sherry –
- Ginger – Minced fresh ginger
- Garlic – minced
How to Make Asian Glazed Pork Kabobs
- 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 it with a side of fresh grilled pineapple.
Tips for Perfect Grilled Kabobs
- 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.
- 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.
- Use foil to keep the wooden skewers from burning up, and wrap them in foil.
- To avoid the meat or veggies from spinning around on the skewer, use two instead of one. The food will stay perfectly in place.
- Keep extra marinade on hand to brush on the meat during cooking. It gives the meat a beautiful glaze.
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Frequently Asked Questions
Grill kabobs over direct heat of approximately 400°F. Kabobs with 3/4-inch cubes require approximately 8 to 10 minutes of total time on the grill, flipping halfway through. Bigger chunks will take a few more minutes.
Place the kebabs directly onto the grill grate. Cook for 3-4 minutes per side or until the pork registers 145℉ on an instant-read thermometer and the vegetables are tender and slightly charred on the edges.Jul 8, 2020
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There are endless options when grilling. You can grill just about anything! Try a few of our favorite grilled recipes and happy grilling!
Savory Sweet 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
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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