Pork Brochettes with Spicy Peach Grilling Sauce! It isn't often I discover a brand new flavour ... and this one is amazing! You can't really discern any one ingredient but the combination is a deep, spicy, Asian BBQ sauce.
I had never thought about Peach BBQ sauce but it turns out there are lots of recipes out there for it. I will have to experiment some more during this peach season. This spicy marinade and BBQ sauce has captured my heart and imagination for the moment.
I had a large quantity of pork sirloin cubes from Costco that I thought would be perfect to skewer and grill. This Asian type marinade and sauce was inspired by a Licorice and Nectarine Sauce for Pork from the Summer 2016 Food and Drink magazine. I didn't have many of their ingredients so I substituted what I had on hand that was closest. And... I can tell you right now ... I am so happy with this one I am never going to make their version!
Brochette is just the French way of say Kebab... but I like it better! Sounds fancier to me! You will see from the photo that although you are supposed to soak your wooden skewers 30 minutes in water... I didn't. I thought the moisture from the marinade would accomplish the same thing. It didn't.
This is another great make ahead recipe. It needs 6-8 hours to marinate but it could easily go overnight if you wanted to prepare it and get ahead of the game.
I am not very familiar with miso. I found it in the Asian section of my grocery store. It is a paste made of fermented soy beans originally from Japan. It can be made from other things like barley. It is often used in salad dressings and soups. So- more experimenting to do !
I used 1 tablespoon of siracha in the sauce. It gave a bit of heat - but it is certainly not overpowering. If you really like heat you can go to 2 or even 3 Tbsps of siracha.
You don't want to waste any of this marinade so after you put the pork on the grill you need to bring the remaining marinade to a boil to kill off an food borne bacteria. Once it comes to a full boil you can serve it on the side or baste your skewers with more of it. Just be careful not to brush more marinade on the raw meat and then put the brush back in the boiled sauce or you could contaminate it.
This sauce would be equally good on chicken for sure and I could even see it on fish.. maybe tilapia?
I am so excited about this discovery I will be experimenting to find a peach BBQ sauce that is not Asian Style. Stay tuned!
Wine Pairing for Pork Brochettes With Spicy Peach Grilling Sauce
Peaches are inherantly sweet and Asian spices are quite aromatic so I would pick a wine that complements that. Gewurztraminer would be my first choice. Alsation or Ontario.
A fruity off-dry Riesling would be my next choice. A fruity off dry Rosé could also work here.
If you are a red fan then something light like a Beaujolais or a Gamy could work. You don't want tannins or bone dry.
- 2 lbs pork sirloin cubed
- 1 ripe peach peeled and pitted
- ½ cup apple cider vinegar
- ¼ cup vegetable oil
- 1 tablespoon brown sugar
- 1 Tbsp siracha
- 1 teaspoon Chinese 5 spice
- 2 Tbsps fresh ginger
- 1 teaspoon black pepper
- 2 Tbsps white miso
- 1 tsp salt
- Soak wooden skewers in water 30 minutes if you want to prevent them burning on the grill.
- Add all the ingredients except the pork in a blender and blend til smooth.
- Dived the cubed pork evenly over the 4 skewers. Leave a bit of space between the cubes so the marinade and heat can reach all sides of the pork cubes. Lay the skewers in a low container and pour the marinade over them. Make sure the marinade touches all the pork surfaces.
- Marinate in fridge for 6-8 hours or overnight.
- Heat the BBQ grill to medium. Remove pork skewers and place them on the grill. Pour the remaining marinade into a microwaveable dish. Microwave on high for about 3 minutes or however long it takes to come to a full boil in the dish.
- Grill pork about 5 minutes per side basting with more sauce when you turn them. Check for doneness and serve.