{"id":1183,"date":"2011-06-03T05:00:57","date_gmt":"2011-06-03T10:00:57","guid":{"rendered":"http:\/\/foodiecuisine.com\/wordpress\/?p=1183"},"modified":"2011-05-31T13:20:58","modified_gmt":"2011-05-31T18:20:58","slug":"grilling-with-pork-kabobs","status":"publish","type":"post","link":"http:\/\/foodiecuisine.com\/wordpress\/bbq\/grilling-with-pork-kabobs\/","title":{"rendered":"Grilling with Pork Kabobs"},"content":{"rendered":"<h4>By Todd Barron @ FoodieCuisine.com<\/h4>\n<p class=\"mceTemp\">\n<dl id=\"attachment_1188\" class=\"wp-caption alignright\" style=\"width: 310px;\">\n<dt class=\"wp-caption-dt\"><a href=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2011\/06\/pork_cilantro_pesto.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1188\" title=\"pork_cilantro_pesto\" src=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2011\/06\/pork_cilantro_pesto-300x164.jpg\" alt=\"\" width=\"300\" height=\"164\" srcset=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2011\/06\/pork_cilantro_pesto-300x164.jpg 300w, http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2011\/06\/pork_cilantro_pesto.jpg 800w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/dt>\n<dd class=\"wp-caption-dd\">Pork with Side Dishes<\/dd>\n<\/dl>\n<p>I really enjoy grilling this time of year and made some healthy pork kabobs the other day.<\/p>\n<p>You may not know it, but pork loin, when trimmed, has almost the same number of calories as chicken does.\u00a0 Not only does it have almost the same number of calories and fat, but it tastes a lot better\u00a0too!<\/p>\n<p><strong>Marinade<\/strong><\/p>\n<ul>\n<li>1 Bunch cilantro<\/li>\n<li>2 Limes<\/li>\n<li>2 Jalapenos<\/li>\n<li>1\/2 Cup Olive Oil<\/li>\n<li>8 Cloves Garlic (peeled)<\/li>\n<li>1 Medium White Onion<\/li>\n<li>Salt and Pepper to taste<\/li>\n<\/ul>\n<p>Cut the stems off the cilantro.\u00a0 Add all ingredients but the limes to a food processor.\u00a0 Squeeze the lime juice into the processor.\u00a0 Blend\u00a0and scrape down the sides until smooth.<\/p>\n<p><strong>Pork Kabobs<\/strong><\/p>\n<ul>\n<li>3 Pounds Pork Loin<\/li>\n<li>1 Green Bell Pepper<\/li>\n<li>1 Large White Onion<\/li>\n<li>2 Tablespoons Olive Oil<\/li>\n<li>Salt and Pepper to taste<\/li>\n<\/ul>\n<div id=\"attachment_1189\" style=\"width: 160px\" class=\"wp-caption alignleft\"><a href=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2011\/06\/pork_pre_grill.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-1189\" class=\"size-thumbnail wp-image-1189\" title=\"pork_pre_grill\" src=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2011\/06\/pork_pre_grill-150x150.jpg\" alt=\"\" width=\"150\" height=\"150\" \/><\/a><p id=\"caption-attachment-1189\" class=\"wp-caption-text\">Kabobs Ready for the Grill<\/p><\/div>\n<p>Trim the pork loin and cut into 1 inch cubes.\u00a0 Put into a medium size bowl and toss with the marinade above.\u00a0 Cover and refrigerate overnight (about\u00a012 hours.)<\/p>\n<p>Start a fire in the grill and give it about 20 minutes to warm up.<\/p>\n<p>Remove the seeds from the bell pepper.\u00a0 Cut bell pepper and onion into 1 inch cubes.\u00a0 Slide the peppers onto one skewer and the onions onto another.\u00a0 Drizzle olive oil over the pepper and onion skewers.\u00a0 Sprinkle with salt and pepper.<\/p>\n<p><em>** IMPORTANT: Cook the side dishes below before or while you do the grilling.\u00a0 They need to be complete before you finish grilling.<\/em><\/p>\n<p>Place the skewers on the grill and cook.\u00a0 Turn the skewers 90 degrees once the side they are on develops char spots.<\/p>\n<p><strong>Side Dishes<\/strong><\/p>\n<ul>\n<li>2 Cups Jasmine Rice<\/li>\n<li>16 Ounces Canned Black Beans<\/li>\n<li>8 Ounces Canned Yellow Corn<\/li>\n<li>Salt and Pepper to taste<\/li>\n<li>1 Teaspoon Fish Sauce (Optional)<\/li>\n<\/ul>\n<div id=\"attachment_1190\" style=\"width: 160px\" class=\"wp-caption alignright\"><a href=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2011\/06\/pork_post_grill.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-1190\" class=\"size-thumbnail wp-image-1190\" title=\"pork_post_grill\" src=\"http:\/\/foodiecuisine.com\/wordpress\/wp-content\/uploads\/2011\/06\/pork_post_grill-150x150.jpg\" alt=\"\" width=\"150\" height=\"150\" \/><\/a><p id=\"caption-attachment-1190\" class=\"wp-caption-text\">Kabobs After Grilling<\/p><\/div>\n<p>Cook the rice as per the directions or in a rice cooker.\u00a0 Drain the black beans and corn.\u00a0 Rinse the black beans.\u00a0 Combine black beans and corn, add salt and pepper to taste, microwave for 2 minutes.\u00a0 Combine the fish sauce with the rice (optional step.)<\/p>\n<p><strong>Putting it all together<\/strong><\/p>\n<ul>\n<li>Let the kabobs rest for about 5 minutes before you remove the meat<\/li>\n<li>Place 3-4 cubes of meat on each plate<\/li>\n<li>Scoop about 1 cup of cooked rice onto each place<\/li>\n<li>Top the rice with 3-4 cooked vegetable pieces (onion & bell pepper)<\/li>\n<li>Scoop about 1 cup of the beans\/corn onto each place<\/li>\n<\/ul>\n<p>Serve and enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>By Todd Barron @ FoodieCuisine.com Pork with Side Dishes I really enjoy grilling this time of year and made some healthy pork kabobs the other day. You may not know it, but pork loin, when trimmed, has almost the same number of calories as chicken does.\u00a0 Not only does it have almost the same number [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[3,450,350,6],"tags":[],"class_list":["post-1183","post","type-post","status-publish","format-standard","hentry","category-bbq","category-grilling-2","category-recipes","category-tips-and-tricks"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/1183","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/comments?post=1183"}],"version-history":[{"count":5,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/1183\/revisions"}],"predecessor-version":[{"id":1187,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/1183\/revisions\/1187"}],"wp:attachment":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/media?parent=1183"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/categories?post=1183"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/tags?post=1183"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}