Stephen Yen, head chef of Tao Downtown in NYC, whipped up these skewers entirely using the brand new Solo Stove Fire Pit Cooking System which converts our best-selling fire pits into grilling machines. Using the heat and flavor from real wood Stephen used the cast iron cooking surface to get an amazing sear!
Ingredients
- 2 LBS of Pork Tenderloin, cut into 1 in pieces
- 1 Can of Lychees
- 10 Skewers Sticks
Marinade
- 60g Hoisin
- 5g Soy Sauce (low sodium)
- 3g Rice Wine
- 5g Honey
- 1g Five Spice Powder
- 2g Sesame Oil
Finishing BBQ Glaze
- 50g Ketchup
- 10g Worcestershire
- 5g Hoisin
- 1g Five Spice Powder
- 20g Black Vinegar
- 5g Sriracha
Directions
- Put all of the marinade ingredients into a bowl and mix well.
- Place the cut pork pieces into the marinade and place in refrigeration for 24 hours.
- Start your Bonfire about 45 minutes before cook time to allow a bed of coals to form and for the cast iron surface to reach about 500°.
- Remove the pork and using a paper towel, remove excess liquid.
- Start to build the skewers, alternating the pork and lychee on the skewer.
- Each skewer should use about 4-5 pieces of pork with a piece of lychee in between.
- Place skewers onto the Cast Iron Grill.
- Cook for two minutes on each side or until pork reaches 145°.
- Once finished, remove from cooking surface and drizzle with Chinese BBQ sauce and enjoy!
For more recipes from Stephen Yen follow him on instagram or check out our previous recipe, Korean Style Short Ribs.
