Carolina Skewers with Hoppin John Salad
Equipment
- 6 - 10" to 12" Skewers
Ingredients
Skewer
- 1 Ā½ lb pork loin cut into 1 Ā½ - 2ā cubes (at that size the cook quickly & stay moist)
- 2 apples such as granny smith or Braeburn, cored, cut into 8 wedges each
- 1 red onion cut into 1ā wedges
Hoppin John Salad Dressing
- 3 Tbs apple cider vinegar
- 2 Tbs olive oil
- 1 Tbs sugar
- 1 Tbs chopped fresh thyme
- Ā¼ tsp cayenne or less
Salad Fixins
- 1 cup cooked rice; cooled
- 15 oz can black-eyed peas drained and rinsed
- 1 cup red bell pepper diced
- Ā½ cup scallions chopped
- salt & pepper to taste
Instructions
Hoppin John
- Prepare the salad at least an hour or so ahead, refrigerate and let flavors combine
- Whisk together vinegar, oil sugar, thyme, and cayenne in a large bowl.
- Add rice, black-eyed peas, bell pepper, and scallions; toss to coat.
- Season with salt and pepper. Serve.
Skewer directions:
- Preheat grill to medium-high.
- Stir sauce ingredients together in a saucepan. Bring to a boil, reduce heat, and simmer 10 minutes. Set asideā cup for basting; reserve remaining sauce for serving.
- Thread pork cubes onto 4 skewers, alternating pork, apple and onion wedges. About 6 pieces of pork per skewer.
- Grill 4 minutes, then turn and baste grilled side.
- Grill an additional 4 minutes, then turn and baste again.
- Cook and additional minute, or until pork reaches 150F -discard remaining basting sauce. Serve with reserved sauce and Hoppinā John. Leftover sauce may be covered and refrigerated.
Notes
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