Asian style pork kebabs


Grill Asian style with a soy sauce based marinade and wooden skewers. Soak wooden kebabs in water for at least half an hour before threading the meat.


1 1⁄2 lb pork (sirloin steak, cut into 1 inch cubes)
1 c soy sauce
1⁄2 c vinegar (rice wine vinegar)
2 T sugar
6 clv garlic (minced)
8 oz corn (baby corn, cut into 3-4 pieces)
8 oz mushroom (button mushrooms, halved)
5 scallion (cut into pieces 1/2 inch long)
2⁄3 t anise pepper


Whisk soy sauce, vinegar, sesame seeds, sugar, garlic, sesame oil, and anise pepper flakes in small bowl. Reserve half of it to use as dipping sauce.

Place meat in a glass or stainless steel bowl. Pour half of the marinade over, cover and shake lightly to coat. Keep in the refrigerator at least 4-6 hours, marinating.

Cook baby corn and green onions in boiling water for 2-3 minutes.

Thread meat and vegetables onto skewers, alternating meat cubes with pieces of baby corn, mushrooms and green onions. Brush once with marinade from bowl.

Grill kebabs, covered, for 15-18 minutes, turning occasionally. Check that vegetables are done and meat is thoroughly cooked.

Serve with the dipping sauce and steamed long grain rice.


Pre-heat the grill, either coal or gas, to medium hot before cooking.

This is like a Chinese stir fry cooked on the grill. It has all the flavors.

6 servings
Preparation time
Cooking time
Total time
40 minutes