Description
These Juicy Marinated Pork Kebabs are bursting with flavor, featuring tender pork chunks marinated in a delicious blend of tamari, maple syrup, fish sauce, and sriracha. Served with a creamy peanut dressing and fresh vegetable noodles, this dish perfectly balances savory, sweet, and spicy notes for an irresistible meal.
Ingredients
Scale
Marinade and Peanut Dressing
- 3 tablespoons plus 2 teaspoons low-sodium tamari or soy sauce, divided
- 2 tablespoons plus 2 teaspoons maple syrup or honey, divided
- 1 tablespoon plus 2 teaspoons fish sauce, divided
- 1 tablespoon neutral vegetable oil
- 3–4 teaspoons sriracha, divided, plus more for serving
- 2 garlic cloves, divided
- 1 pound pork tenderloin or boneless skinless chicken thighs, trimmed and cut into 1 ½-inch chunks
- 1 teaspoon coarsely chopped ginger
- ½ cup creamy natural peanut butter
- 2 tablespoons fresh lime juice
- Salt, to taste
- ½ cup water, plus more as needed
Noodles and Garnish
- 8 ounces soba noodles or spaghetti
- 1 small red bell pepper, very thinly sliced
- ½ small English cucumber, very thinly sliced
- 1 cup lightly packed coarsely chopped fresh cilantro and/or mint, plus more for serving
- ¼ cup thinly sliced scallions
- ¼ cup finely chopped peanuts
Instructions
- Prepare the Marinade: In a bowl, combine 3 tablespoons tamari, 2 tablespoons maple syrup, 1 tablespoon fish sauce, 1 tablespoon vegetable oil, 3 teaspoons sriracha, and 1 garlic clove (minced). Mix well to create the marinade base for the pork.
- Marinate the Pork: Add the pork chunks and 1 teaspoon chopped ginger to the marinade. Toss to coat evenly and refrigerate for at least 30 minutes to allow the flavors to infuse.
- Cook the Noodles and Vegetables: Cook 8 ounces soba noodles or spaghetti according to package instructions until al dente. Drain and rinse under cold water to stop cooking. In a mixing bowl, combine the sliced red bell pepper, cucumber, cilantro and/or mint, and scallions.
- Prepare the Peanut Dressing: In a separate bowl, whisk together ½ cup creamy natural peanut butter, 2 teaspoons tamari, 2 teaspoons maple syrup, 2 teaspoons fish sauce, 2 teaspoons sriracha, 1 garlic clove (minced), 2 tablespoons lime juice, ½ cup water, and salt to taste. Add more water as needed to achieve a smooth, pourable consistency.
- Skewer and Grill the Pork Kebabs: Thread the marinated pork chunks onto skewers. Grill over medium-high heat for about 8-10 minutes, turning occasionally until the pork is cooked through and has a slight char on the edges.
- Assemble the Dish: Toss the cooked noodles with the fresh vegetables and a few spoonfuls of the peanut dressing. Serve the grilled pork kebabs on top, garnished with extra cilantro and chopped peanuts. Offer additional sriracha on the side for extra heat.
Notes
- For a vegetarian alternative, substitute pork with firm tofu and marinate similarly.
- If soba noodles are not available, use spaghetti or rice noodles as a substitute.
- Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
- Adjust sriracha quantity based on desired spice level.
- Can be served with a side of steamed greens or a simple salad for a complete meal.
Keywords: pork kebabs, marinated pork, grilled pork skewers, peanut dressing, soba noodles, Asian-inspired kebabs