Chinese · Dinner
Grilled Pork Skewers with Cumin
Pork shoulder cubes marinated in ground cumin, Sichuan peppercorn and chili powder, threaded onto skewers and grilled over high heat until charred at the edges and juicy inside. Finished with extra cumin and chili powder, served with scallion and lime wedge, echoing Xinjiang-style yang rou chuan lamb skewers reworked with pork.
$4
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
389Calories
36.2gProtein
24.3gFat
6.1gCarbs
0.9gSugar
1.6gFiber
870mgSodium
149mgChol
8.4gSat Fat
560mgPotassium
55mgCalcium
3.1mgIron
0.9mcgVitamin B12
8mgVitamin C
protein-rich
low-carb
low-calorie
spice-route
thirty-min-meals
hidden-gems
low-calorie
Instructions
1
Prep
Cut the pork shoulder into 1-inch cubes and thread onto 2 metal or bamboo skewers, packing them tight so they grill evenly.
2
Toss the skewers in a bowl with minced garlic, soy sauce, vegetable oil, salt, toasted and ground Sichuan peppercorn, ground cumin and chili powder. Cover and marinate 30 minutes.
3
Grill
Place the skewers on high heat for 8 minutes total, turning every 2 minutes, until pork is charred in spots and juices run clear when pierced.
4
Dust the hot skewers with remaining ground cumin and chili powder, then plate on a serving dish with thinly sliced scallion scattered over and lime wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork shoulder
- 2 tsp2 tsp ground cumin, plus extra for dusting
- 1 tsp1 tsp Sichuan peppercorn
- 1 tsp1 tsp chili powder, plus extra for dusting
- 4 cloves4 cloves garlic
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp vegetable oil
- 1/2 tsp1/2 tsp salt
- 22 scallion
- 22 lime wedge, for serving
