Spicy Szechuan BBQ Pork Skewers
Spicy Szechuan BBQ Pork Skewers
Ingredients
For the Marinade
- 1 1/2 pounds pork shoulder, cut into 1-inch cubes
- 1/4 cup soy sauce
- 2 tablespoons Shaoxing wine, (or dry sherry)
- 1 tablespoon hoisin sauce
- 1 teaspoon Szechuan peppercorns, toasted and ground
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon chili garlic sauce, (or more, to taste)
- 1 teaspoon brown sugar
- 1/2 teaspoon sesame oil
For Grilling and Garnish
- 8 wooden skewers, soaked in water for 30 minutes
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
In a large bowl, combine the soy sauce, Shaoxing wine, hoisin sauce, ground Szechuan peppercorns, minced garlic, grated ginger, chili garlic sauce, brown sugar, and sesame oil. Whisk well to combine.
⏱️ 5 min
- 2
Add the cubed pork shoulder to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 10 min
- 3
While the pork is marinating, soak the wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.
- 4
Preheat your grill to medium-high heat (around 400-450°F).
⏱️ 10 min•🌡️ 425
- 5
Thread the marinated pork cubes onto the soaked skewers, leaving a small space between each piece for even cooking.
⏱️ 10 min
- 6
Place the skewers on the preheated grill. Grill for 3-4 minutes per side, turning occasionally, until the pork is cooked through and has nice char marks. The internal temperature should reach 145°F.
⏱️ 15 min
- 7
Remove the skewers from the grill and let them rest for a few minutes.
⏱️ 5 min
- 8
Garnish with sliced green onions and toasted sesame seeds before serving.
Kitchen Tools
Nutrition Facts (per serving)
Spicy Szechuan BBQ Pork Skewers
For the Marinade
- 1 1/2 pounds pork shoulder, cut into 1-inch cubes
- 1/4 cup soy sauce
- 2 tablespoons Shaoxing wine, (or dry sherry)
- 1 tablespoon hoisin sauce
- 1 teaspoon Szechuan peppercorns, toasted and ground
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon chili garlic sauce, (or more, to taste)
- 1 teaspoon brown sugar
- 1/2 teaspoon sesame oil
For Grilling and Garnish
- 8 wooden skewers, soaked in water for 30 minutes
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
In a large bowl, combine the soy sauce, Shaoxing wine, hoisin sauce, ground Szechuan peppercorns, minced garlic, grated ginger, chili garlic sauce, brown sugar, and sesame oil. Whisk well to combine.
⏱️ 5 min - 2
Add the cubed pork shoulder to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 10 min - 3
While the pork is marinating, soak the wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.
- 4
Preheat your grill to medium-high heat (around 400-450°F).
⏱️ 10 min•🌡️ 425 - 5
Thread the marinated pork cubes onto the soaked skewers, leaving a small space between each piece for even cooking.
⏱️ 10 min - 6
Place the skewers on the preheated grill. Grill for 3-4 minutes per side, turning occasionally, until the pork is cooked through and has nice char marks. The internal temperature should reach 145°F.
⏱️ 15 min - 7
Remove the skewers from the grill and let them rest for a few minutes.
⏱️ 5 min - 8
Garnish with sliced green onions and toasted sesame seeds before serving.