Wednesday, July 14, 2010

Asian Pork Kebabs with Apricot Mayonnaise and Toasted Coconut Rice

The Apricot Mayonnaise is salty, sweet, flavorful, and absolutely fabulous! Make extra of it and save some to use on sandwiches, too. We served the skewers on a bed of toasted coconut rice.

Asian Pork Kebabs with Apricot Mayonnaise and Toasted Coconut Rice

Apricot Mayonnaise:
1 cup mayonnaise
¼ cup apricot preserves
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1 teaspoon garlic powder
½ teaspoon ground ginger

One 1 ¼-pound tenderloin, trimmed of silverskin and cut into 2-inch cubes
1 medium red bell pepper, seeded and cut into 2-inch pieces
Metal or wooden skewers
Salt and freshly ground black pepper to taste

Coat a stovetop grill pan or griddle with cooking spray and preheat over medium-high heat until hot, 3 to 5 minutes.

In a medium bowl, combine the Apricot Mayonnaise ingredients. Mix well, then remove and reserve ½ cup of the mayonnaise.

Alternate pieces of pork and bell pepper on the skewers. Season the skewers with salt and pepper. Brush the remaining mayonnaise mixture all over the pork and pepper pieces. Place the skewers in the hot grill pan and cook until the pork is just cooked through (still slightly pink in the center), 5 to 7 minutes, turning frequently. (I lined a baking sheet with aluminum foil, sprayed it with nonstick cooking spray, and cooked my kebabs under the broiler.)

Serve the kebabs with the reserved Apricot Mayonnaise on the side for dipping.

Toasted Coconut Rice

½ cup sweetened flaked coconut
1 cup long-grain or jasmine rice
1 (14-ounce) can unsweetened light coconut milk
1 cup water
Salt and pepper to taste

Place the coconut in a dry medium saucepan and set the pan over medium heat. Cook until the coconut is golden brown and toasted, 3 to 5 minutes, shaking the pan frequently to prevent burning. Add the rice and coconut milk. Increase the heat to medium high, bring to a simmer, cover, and let simmer for 14 – 20 minutes (until liquid is absorbed). Remove from heat. Season with salt and pepper to taste.

Recipe source: adapted from Robin to the Rescue

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