This week in my CSA haul I got some meat labelled “pork kabobs”. So, with such a clear description of what I should do with it, I set off cooking! I knew I wanted to skewer and cook the kabobs but I wanted a nice sauce to go with it. A lot of thai food flavors pork with peanut sauce so I thought I’d try my hand at a keto version. Instead of peanut sauce I used Sunflower Butter which has a similar consistency and really cool taste.
Here are the main ingredients for my marinade. I used the Sunflower butter, garlic, soy sauce and some hot sauce to add the heat.The marinade is made by adding all of the ingredients into a mini food processor. This one comes with my immersion blender and is super convenient for when you want to mix together a sauce.Here’s the marinade after the first pulsing. The sauce was good but it needed some more heat so I added the crushed red pepper. If you want a milder sauce, you can omit this ingredient.Here’s a pic of the final sauce. It turned out really well!Place the cut portions of pork, something like tenderloin or pork butt, into a non-metal bowl.Then cover and mix with the sauce. Let this sit as long as you can stand, ideally 1 hour or more.Then chop up a pepper into squares. You can add other veggies such as onions or squash but this was all I had on hand 🙂Then skewer the meat and veggies onto some metal skewers and place on a foiled oven pan. I put them such that they were suspended on the edges of the pan since my skewers are really long.Mmmm! I broiled them which gave them a really nice finish and softened the peppers. 5 minutes per side or until the internal temperature reaches 145.
- Serves: 4
- Serving size: 1 Kabob
- Calories: 200
- Fat: 8g
- Saturated fat: 1g
- Unsaturated fat: 5g
- Carbohydrates: 5g
- Sodium: 506mg
- Fiber: 2g
- Protein: 24g
- Cholesterol: 65mg
- 3 Tbsp Sunflower Butter
- 2 tsp Hot Sauce
- 1 Tbsp Soy Sauce
- 1 Tbsp Minced Garlic
- ½ tsp Crushed Red Pepper
- 1 Tbsp Water
- 1 Lb Pork Kabob Squares
- 1 medium Green Pepper
- Start by placing the marinade ingredients into a small food processor
- Mix the ingredients until smooth
- Cut the pork into bite sized squares and place in a non-metal bowl
- Mix the pork and marinade together and allow to marinate for 1 hour, up to 24 hours
- Chop up the green pepper into small pieces
- Thread the green pepper and pork onto metal skewers
- Broil on high for 5 minutes on each side or until internal temperature reaches 145 degrees
Metal skewers are a great addition to any BBQ set. They’re perfect for skewering some shrimp or making some kabobs. They can even be used in a deep fryer to make a super appetizers!
|Sunflower Seed Butter
A great alternative to peanut butter, especially for people that are allergic to peanuts. This stuff is crazy good and less carbs than peanut butter as well!
|Cuisinart Immersion Blender
The Immersion Blender is another one of those items I thought would be completely worthless when I first got it. I knew you could make soups with it but I never imagined that you could whip up a chocolate mousse or even use its mini food processor to make homemade dressing!