Shoots, that's fresh: Chapter 10
POrK POrK
During our time in Seattle, it wasn’t uncommon to sneak away to Portland to play outside and eat good things. And let me tell you, back in the day, Pok Pok was THE place to eat.
Nestled unsuspectingly in a residential area, you’d cross your fingers as you walked up to their cozy location in hopes of getting a seat - even if that seat meant you were sitting cheek-to-cheek at their tiny bar that gave you the slightest of glimpses into the also cozy kitchen.
And cheek-to-cheek, my friends, is exactly how we were sitting when we fell in love with their famous wings.
Not to mention these sweet and savory Lemongrass Pork Skewers.
A recipe found in their cookbook, we’ve dumbed it down (for my sake) and sourced ingredients that can easily be found in places like Montana to make this recipe approachable and easy for anybody - even if you’re new to grilling.
Oh, and while the sides I recommend you serve these with are optional, TRUST when I say that placing this gorgeous platter between you and a friend while you have a picnic-style dinner (even if in front of the tv) is nothing short of amazing.
Here’s what you’ll need:
thin cut pork chops (about 1/4-Inch thick)
6 tbsp sweetened condensed milk
1 cup unsweetened coconut milk
1/4 cup peanut butter
1/4 cup hot water
white bread
chives, chopped
red onion, thinly sliced
limes
a lemongrass stalk
2 tbsp sugar
1 tbsp brown sugar
1 tbsp soy sauce
1 tbsp garlic chili sauce
1 tsp coriander
a pinch of cumin
1/2 tsp ginger powder
1/2 tsp turmeric
butter
salt
pepper
Here’s what you’ll need to do:
Cut pork into strips that are about 3 inches long by 1 inch wide (and 1/4 inch thick).
Weave strips of pork in and out onto a skewer, making the pork very secure.
Place skewers in a single layer on a sheet tray and set aside.
Pro Tip: Soak wood skewers in water for about 30 minutes prior to using to help avoid burning on the grill.
In a medium-sized bowl, mix coconut milk, condensed milk, coriander, cumin, ginger, turmeric, sugar, lemongrass, and a pinch of salt and pepper.
Pour over pork skewers and allow to marinate for about 30 minutes.
Pro Tip: Before adding your lemongrass to the bowl, cut into 2 inch pieces and bruise slightly by whacking it to fully release the oils and bring out flavor.
Preheat grill to medium high heat.
Remove pork from marinade, lightly salt both sides and place on the grill.
Turn skewers every couple minutes to get a beautiful char on both sides until cooked through. Cook time should only take about 5 to 10 minutes, and will be done once skewers reach an internal temperature of 145 degrees.
Remove skewers from grill and allow to rest for a hot sec.
Meanwhile, make peanut sauce by combining peanut butter, garlic chili sauce, soy sauce, brown sugar and water in a small sauce pan over medium low heat.
Lightly simmer, stirring occasionally, until heated through and thickened.
Set aside to cool.
Serve rested skewers on a platter all pretty-like, alongside our sweet and spicy peanut sauce, thinly sliced red onion, halves of lime and little buttered toast squares.
Oh, and don’t forget to garnish with a gang of chopped chives.
Now for another gorgeous, and somewhat surprising, grilled pork recipe we made in collaboration with our friends at Hidden Valley Ranch earlier this year.
Picture it, summer.
A hot grill.
Pork chops.
Maple syrup.
And Ranch seasoning.
Kinda threw you off for a minute there, right? 😂
But when you think about the fact that Ranch seasoning is all kinds of tangy, buttery and herbaceous, it makes perfect sense as a pairing. Matter of fact, it kind of takes the guesswork out of seasoning a protein with little fat or flavor, like a pork chop.
Add a hit of Hot Honey Ranch to finish off these Grilled Pork Chop Sliders with a bit of sweetness and spice, and ohmywow, AMAZING.
Here’s what you’ll need:
thin cut pork chops (about 1/2-Inch thick)
maple syrup
King’s Hawaiian Original Sweet Rolls
butter lettuce
heirloom tomato, sliced
red onion, thinly sliced
extra virgin olive oil
butter
Here’s what you’ll need to do:
Preheat grill to medium high.
Rub pork chops with extra virgin olive oil and a sprinkle of Hidden Valley Ranch Seasoning.
Place pork chops on grill.
Cook for 2 to 3 minutes, then flip and brush with maple syrup.
Cook for another 2 to 3 minutes until chops are charred at the edges and cooked through.
Pro Tip: Pork chops need to come to an internal temp of at least 145 degrees.
Flip chops one more time, brush the other side with maple syrup and give them another minute on the grill.
Remove pork chops and set aside to rest.
Cut sweet rolls in half.
Butter each side and lay on the grill to toast until golden.
This should only take about 30 seconds or so.
Now it’s time to assemble!
Drizzle both sides of your toasted sweet rolls with Hot Honey Ranch.
Pile high with grilled pork chop, butter lettuce, thinly sliced red onion, and heirloom tomato slices.
Enjoy!
Did you know you can search the Pretty Munch website for any type of recipe or trip report you might be looking for?
Simply enter your search term in the waves on the home page.
Whee!
Aloha Nui Loa,
Lisa
Oh, boy... The Pok Pok experience for a couple kids back in the day. That was the highest form of living. Thanks for bringing back sweet and spicy memories. Aloha nui loa 🌺