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Chinese Spice Pork Kebabs: Kamado Recipe

Chinese spice pork kebabs are a delectable fusion of savoury and aromatic flavours, perfect for grilling on a kamado. This recipe combines succulent pork with a tantalizing blend of Chinese spices, resulting in tender and flavorful kebabs that are sure to be a hit at any barbeque gathering.

three pork kebabs cooking on a kamado

Ingredients For BBQ Pork Kebabs

  • 1 kg Pork Shoulder (chopped into cubes)
  • 2 Yellow Peppers (chopped into 2 cm pieces)
  • 2 small Pink Onions (or red onions chopped into 2cm pieces)

Marinade

  • 1 tsp Chinese Five Spice
  • 1 tsp Tumeric
  • 1 tsp Onion Powder
  • 1 tsp Ginger
  • 1 tsp Black Pepper
  • 1 tsp Celery Seed Salt
  • 1 tbsp Balsamic Vinegar
  • 2 tbsp Cider Vinegar
  • 1 tbsp Sesame Oil
  • 1 tbsp Olive Oil
  • 1 tbsp Bullion Powder
  • 2 tbsp Brown Sauce
  • 2 tbsp Siracha Sauce
  • 1 tbsp Tomato Puree

Kamado Joe BBQ Recipe

  • Add all the marinade ingredients into a large bowl and mix thoroughly. Add a little water to loosen the mixture.
  • Add the chopped pork shoulder and marinade for at least an hour.
  • Add the pork, onion, and pepper to the kebab sticks. Heat the kamado to 300℃ with the lid on. Cook for about 6 -8 minutes, turning halfway through.

A kamado grill typically needs to reach a temperature of around 400-450°F (200-250°C) to cook kebabs thoroughly. This high heat ensures that the kebabs cook quickly, retaining their juiciness while developing a delicious charred exterior.

What to serve with Chinese spice pork kebabs

  • Serve the Chinese Spice Pork Kebabs with steamed jasmine rice and a side of stir-fried vegetables for a complete and satisfying meal.
  • Pair the kebabs with a fresh cucumber salad dressed with a light vinaigrette to balance out the richness of the pork.
  • Create a DIY kebab bar for a fun and interactive dining experience. Offer a variety of dipping sauces, such as sweet chilli, hoisin, and soy-ginger, so guests can customise their kebab experience.
  • Accompany the kebabs with traditional Chinese condiments like pickled radish, shredded cabbage, and chili oil for an authentic touch.
  • For a casual gathering, serve the pork kebabs in lettuce cups with a sprinkle of chopped peanuts and a drizzle of hoisin sauce for a refreshing and handheld option.
three pork kebabs cooking on a kamado

Chinese Spice Pork Kebabs: Kamado Recipe

Rachel
The marinade turns these pork kebabs to another level. So tasty!
No ratings yet – be the first to rate this recipe
Prep Time 1 hour
Cook Time 8 minutes
Total Time 1 hour 8 minutes
Course Dinner
Cuisine British, Chinese
Servings 8
Calories 170 kcal

Ingredients
  

  • 1 kg Pork Shoulder (chopped into cubes)
  • 2 Yellow Peppers (chopped into 2 cm pieces)
  • 2 sml Pink Onions (or red onions chopped in to 2cm pieces)

Marinade

  • 1 tsp Chinese Five Spice
  • 1 tsp Tumeric
  • 1 tsp Onion Powder
  • 1 tsp Ginger
  • 1 tsp Black Pepper
  • 1 tsp Celery Seed Salt
  • 1 tbsp Balsamic Vinegar
  • 2 tbsp Cider Vinegar
  • 1 tbsp Sesame Oil
  • 1 tbsp Olive Oil
  • 1 tbsp Bullion Powder
  • 2 tbsp Brown Sauce
  • 2 tbsp Siracha Sauce
  • 1 tbsp Tomato Puree

Instructions
 

Marinade

  • Add all the marinade ingredients into a large bowl and mix thoroughly. Add a little water to loosen the mixture.
  • Add the chopped pork shoulder and marinade for at least an hour.
  • Add the pork, onion and pepper to kebab sticks. Heat the kamado up to 300℃. Cook for about 6 -8 minutes, turning halfway through.
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Nutrition

Calories: 170kcalCarbohydrates: 4gProtein: 16gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 51mgSodium: 317mgPotassium: 369mgFiber: 1gSugar: 1gVitamin A: 83IUVitamin C: 58mgCalcium: 26mgIron: 2mg
Keyword pork shoulder
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