Brine-Cured Pork Kabobs with Jalapenos and Pineapple
Brine-curing the pork makes it soft, tender, and juicy. The pork is cut into small pieces so it only needs to be cured for four hours.
MSL Cookbook Vol. 2; The New Classics
- 6 cups cold water
- 1/4 cup sugar
- 3 tablespoons coarse salt, plus more for seasoning
- 2 bay leaves
- 1 tablespoon whole black peppercorns
- 1 tablespoon allspice berries
- 3 cloves garlic, chopped
- 1 3/4 pounds pork loin, cut into 1 1/2 -inch cubes
- 16 medium jalapenos, or other hot peppers, cut in half lengthwise
- <u>Spicy Molasses Glaze</u>
- 1 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1/2 pineapple, peeled, cored, and cut into 1-inch chunks
- Combine the water, sugar, salt, bay leaves, peppercorns, allspice, and garlic in a nonreactive bowl. Add pork, cover, and refrigerate for at least 4 hours or overnight. Drain, and set aside.
- Thread 4 cubes of pork, alternating with pineapple chunks and pepper halves, onto 8 skewers. Brush with glaze, and season with salt and pepper.
- Arrange skewers, off direct heat, on a hot grill. Grill, rotating skewers and brushing with remaining glaze and olive oil to prevent sticking as necessary, until pork is cooked through but juicy in the center, about 12 minutes, depending on heat of grill. Pineapples and peppers should be soft and charred. Serve with choice of condiments.
© 2013 Martha Stewart Living Omnimedia. All rights reserved.