Caramelized Pork Kebabs with Chinese Eggplant

Caramelized Pork Kebabs with Chinese Eggplant
Photo by Leo Gong


  • 3 tablespoons sugar
  • 1 tablespoon Sriracha chili sauce
  • 2 tablespoons Thai or Vietnamese fish sauce (nam pla or nuoc mam)
  • 1 pork tenderloin (1 1/4 to 1 1/2 lbs.)
  • 3 tablespoons reduced-sodium soy sauce
  • 3 Chinese or Japanese eggplants (about 1/2 lb. each)
  • 2 tablespoons oyster sauce
  • + 1 more ingredients
    • 2 tablespoons minced garlic

1. Trim pork of fat and silverskin and cut crosswise into 1/4-in. slices. Arrange slices between layers of plastic wrap and, with a meat mallet or heavy rolling pin, pound until paper thin. 2. Prepare grill for direct high heat (about 500°; you can hold your hand 5 in. above cooking grate only 2 ...

View full recipe at My Recipes


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