Grilled Teriyaki Pork and Pepper Kebobs Recipe

My sister Robin told me about this recipe and guaranteed that it was the best teriyaki recipe ever. After a few adaptations, it was.

1 T cornstarch
1 T water
1/2 cup sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1" fresh ginger, minced
1/4 t ground white pepper
1 lb pork sirloin chops, trimmed and cut into chunks
1 large green pepper, cored and cut into chunks

In a medium bowl, whisk together cornstarch, water, sugar, soy sauce, vinegar, garlic, ginger and pepper. Divide mixture, reserving half to baste and serve.

Add pork to a container with a lid or large ziploc bag. Add marinade and seal. Marinade pork at least two hours and up to overnight.

Preheat grill over medium high heat.

While grill heats, add reserved sauce to a small saucepan over medium heat. Bring to a simmer, stirring frequently, til sauce thickens.

Remove pork from marinade. Discard marinade. Thread pork and pepper on skewers. Grill pork and peppers, basting frequently with sauce, til pork is cooked to desired doneness.

I served the pork and peppers over brown rice, and drizzled with the remaining sauce.


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