Andy Husband's Dijon & Sambal Peach BBQ Glazed Pork Skewers
Serves 4 as an appetizer
1 tablespoon canola oil
3/4 cup yellow onion, roughly 1/4" dice
3 cloves garlic, minced
1/4 light brown sugar
¼ cup lime juice, fresh
1/4 cup TY KU sake
1 pound very ripe fresh peaches, pitted, cut unto chunks
1-3 tablespoon(s) Sambal (depending on how hot you like it)
2 tablespoons Dijon mustard
2 tablespoon fish sauce
Kosher salt to taste
2 tablespoons cilantro, minced
1 pound pork shoulder, cleaned
8 “ wooden skewers
oil for grilling
Black pepper mill
wooden skewers soaked in water
In a small sauce pan over medium heat add oil to coat the bottom of the pan. Add onions and garlic stirring occasionally until they are caramelized. Add brown sugar, lime juice and sake, bring to a boil and reduce to a simmer. Cook stirring occasionally until the reduces by half. Add peaches, sambal, Dijon and fish sauce. Continue to simmer for 20 minutes. Remove from the heat, check for seasoning. Add cilantro and stir to combine.
Slice pork in to then strips about 1” wide by 4” long and 1” thick, give a light pounding
Thread skewers with pork, weaving the skewer in and out of the pork. Lightly coat pork with oil and season with salt and pepper. Grill over medium high heat on a preheated grill for 1-2 minutes per side.
Glaze with Peach BBQ or serve as dipping sauce. Enjoy!