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Ginger-Plum-Glazed Pork Skewers
The Washington Post Wine Club Ginger-Plum-Glazed Pork Skewers

Ginger-Plum-Glazed Pork Skewers

Skewers appeal to all ages. There are lots of ways to flavor them, and it’s easy to monitor portion size. Here, a lean, center-cut pork loin is treated to a glaze made with ginger, sesame oil and a fresh plum. The preparation is summery and light.
Wine Pairing
Wine Pairing
For the pork and marinade
1 pound boneless pork loin (may substitute boneless, skinless chicken breast halves cut into pieces)
2 tablespoons sherry wine vinegar
1 tablespoon olive oil
2 teaspoons toasted sesame oil
2 teaspoons low-sodium soy sauce
1-inch piece peeled ginger root, grated (1 teaspoon)
1/2 teaspoon sugar

For the glaze
1 teaspoon olive oil
1 teaspoon toasted sesame oil
1-inch piece peeled ginger root, grated (1 teaspoon)
1 thin-skinned plum, such as Santa Rosa, pitted and cut into 1/4-inch dice (1/2 cup)
3 tablespoons sugar
1/2 teaspoon low-sodium soy sauce

For serving
2 scallions, white and light-green parts, cut crosswise into thin slices
Toasted sesame seeds, for garnish (optional)
For the pork and marinade: Trim and discard all visible fat from the pork. Cut the loin in half horizontally, as you would a sandwich roll. Place the halves cut side down, then cut them lengthwise into 1-inch-thick slices.

Whisk together the vinegar, olive oil, sesame oil, soy sauce, ginger and sugar in a small bowl; transfer to a resealable plastic food storage bag or a shallow dish. Add the pork slices and turn to coat thoroughly in the marinade. Cover or seal; refrigerate for at least 2 hours or as long as overnight.

When ready to cook, thread each pork slice (or 2 small ones) onto a skewer.

Prepare the grill for direct heat: If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds. Lightly coat the grill rack with oil and place it on the grill.

Meanwhile, make the glaze: Heat the olive oil and sesame oil in a small saucepan over medium heat. Add the ginger; cook for 30 seconds. Add the diced plum, sugar and soy sauce. Once the sugar has dissolved and the mixture begins to boil, reduce the heat to medium-low to maintain a slight bubble at the edges. Cook for 6 to 8 minutes, until the fruit is soft.

Use an immersion (stick) blender to puree until smooth, or transfer to a blender with the center knob of the lid removed and a towel placed over the openining (to allow steam to escape); puree until smooth. Transfer to a small bowl.

Arrange the skewers of marinated pork on the hot grill. Close the grill lid; cook for 2 to 4 minutes, until the pork pieces start to look cooked on top and the undersides have grill marks.

Use tongs to turn the skewers over. Use half the glaze to brush the just-cooked sides of the pork. Close the lid and cook for 2 or 3 minutes, until the pork is cooked through. Turn the skewers over and brush the remaining glaze on the second sides. Close the lid and cook for 1 minute.

To serve, transfer the skewers to a platter or serving plate. Garnish with the sliced scallions and sesame seeds, if desired. Serve warm.

From Nourish columnist Stephanie Witt Sedgwick. Tested by Stephanie Witt Sedgwick for The Washington Post.

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