Plums are perfect on Pork Kebabs. No, summer is not over yet. I'm planning on keeping it going as long as possible and I'm still grilling and I'm making these Grilled Plum & Pork Kebabs, still enjoying all of our fresh local summer fruit. I know that the stores are all about back to school, and Costco has Halloween stuff, but I just want to keep savoring the summer as long as I can. Should I now be blogging about back to school sammies, and crockpot recipes?. Nope, not yet! Do we not still have another month of summer? Yes, we do, so let's enjoy it.
Summer is all about grilling. We love cooking out on the grill, and coming up with new ways to do it. Since everyone loves food on a stick, Grilled Pork & Plum Kebabs are perfect for a party snack or, for a main meal served with a salad and rice. Kebobs are a great way to be creative on the grill.
I have a bag of beautiful black plums from yet another neighbour's tree. Did I ever mention how much I love my neighborhood? This summer I've been having fun using all of our area's seasonal fruit bounty in savory dishes, like pizza with balsamic cherries, chicken with red currant sauce, and an arugula salad with grilled apricots. For these kebabs, I marinated the pork and the plums together. The Asian inspired marinade is tangy and slightly sweet with just a hint of spice.
In keeping with my summer fruit theme, I made an Asian Plum Sauce, but still had some plums left over, so they got skewered up and went on the grill with the pork and some red onion. The plum sauce turned out to be a perfect dipping sauce for the grilled pork & plum kebabs.
- 1/4 cup tamari or soy sauce
- 1/4 cup rice vinegar
- 3 tbsp honey
- 3 tbsp hoisin sauce
- 2 tbsp sesame oil
- 1 clove garlic, minced or crushed
- 1 thumb sized knob ginger, peeled and grated
- 1/2 tsp red pepper flakes
- 1 pork tenderloin, cubed
- 8 black or purple plums, halved and pitted
- 1 red onion, quartered and divided into slices
- Chopped fresh cilantro or flat leaved parsley, for garnish
- Whisk first 8 ingredients together for the marinade, and pour into a zip lock bag.
- Add pork and plums. Seal and put in fridge for at least an hour, or overnight.
- Heat grill to high.
- Divided between 8 soaked wooden skewers, or metal ones, thread pork, plums, and onion.
- Lightly oil grill. Grill, covered, about 6 minutes, turning often, until pork is no longer pink inside.
- Garnish with cilantro or parsley
- Serve with Asian Plum Sauce for dipping.
*If using wooden skewers, soak skewers for an hour in water before using, to prevent burning.