Pork Skewers | If you follow me on Instagram hopefully you followed along on my visit to a Michigan pig farm where we learned about all things pork. During my trip, I even got watch a demo on fabrication half a hog. We got a demo on all the cuts, got to sample some dishes, and learned about pig wings.
I know what you are probably thinking, “But pigs don’t have wings!” Because I had the same thought the first time I ever heard about pigs wings. Obviously, pigs wings aren’t literally wing, it’s a play on chicken wings.
What are Pigs Wings?
Pig wings come from the pork shank. The pig wing is cut from the fibula of the pig and typically served deep fried and sauced like a chicken wing. It is however much larger than a chicken wing, closer in size to a turkey drumstick.
Pig wings are not a common cut and need to be made as a special request at your local butcher. If you somewhere in the mid-west you are more likely to find the cut.
Since pig wings are a cut that can be hard to come by I decided to do a play on pigs wings by making pork skewers with boneless pork chops.
I recently have become miso obsessed. It’s one of my favorite new seasoning ingredients. I used miso paste in these pork belly buns and almost flipped over the flavor. Continuing with my miso obsession I marinated the pork skewers in a miso seasoned marinade and brushed them with a miso glaze.
Miso Glazed Pork Skewers Recipe Ingredients
4 boneless pork chops
1 lb shishito peppers
1 lime juiced
1/4 cup sesame oil
1/4 cup vegetable oil
2 tablespoons miso paste
1 shallot, minced
1 teaspoon Chinese Five Spice
2 tablespoons honey
1 tablespoon ginger paste
1/2 cup miso paste
1/2 cup low sodium soy sauce
1/4 cup brown sugar
1 teaspoon sesame oil
2 cloves garlic, minced
3 tablespoons miso glaze
1 lime, juiced
3 tablespoons vegetable oil
What is Miso Paste?
Miso paste is a paste of fermented soybeans, rice, salt, and water that is used to season soups, sauces, and other dishes. It’s salty and provides that ever coveted umami flavor. It is also a staple in seasoning Japanese cuisine.
There are three types of miso paste, white, red, and mixed. White miso has a sweeter and milder flavor, while red miso has a saltier and more developed taste. The most common and versatile is mixed miso which has characteristics of both white and red miso.
Miso paste can be found in some American grocery stores in the Asian food aisle or at your local Asian market in the refrigerated section.
The National Pork Board hosted a dinner the final night of the trip. During the dinner, we were served some blistered shishito peppers. So, I got the idea to serve the pork skewers on a bed of blistered shishito peppers tossed in a vinaigrette.
Shishito peppers are a small East Asian pepper that is sweet but beware because it’s said that every tenth pepper is spicey. Eating them is a little like playing Russian roulette.
These pork skewers are incredibly tender and loaded with flavor. Both the pork skewers and shishito peppers are a great finger food, making them the perfect appetizer for your next party. If you are looking for more fabulous pork recipes visit my pork recipe collection!
more Asian flavor love
- light thai peanut noodles with chicken
- asian chicken and toasted coconut rice bowls
- steak pad thai salad
- fast easy kimchi
Miso Glazed Pig Wings and Shishito Peppers
Tender pork skewers marinated, grilled, and glazed with a sweet and savory miso glaze. Served on a bed of blistered shishito peppers.
- 4 boneless pork chops, cut in half lengthwise
- 1 lb shisito peppers
- 1 lime juiced
- 1/4 cup sesame oil
- 1/4 cup vegetable oil
- 2 tablespoons miso paste
- 1 shallot, minced
- 1 teaspoon Chinese Five Spice
- 2 tablespoons Honey
- 1 tablespoon ginger paste
- 1/2 cup miso paste
- 1/2 cup low sodium soy sauce
- 1/4 cup brown sugar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 3 tablespoons miso glaze
- 1 lime, juiced
- 3 tablespoons vegetable oil
- fresh cilantro, torn
- thai basil, torn
- green onion, sliced
- crushed red pepper
- In a medium bowl combine all marinade ingredients. Whisk together until well combined.
- Place pork in a large resealable plastic bag. Pour marinade over the pork. Remove as much as the air as possible from the bag and seal. Place in the refrigerator for 4 hours to overnight to marinade.
- Soak bamboo skewers in water for 10 minutes.
- Remove the pork from the marinade and skewer. Set aside on a plate.
- Heat a grill skillet over medium-high heat. Brush the skillet lightly with vegetable oil.
- In a small bowl combine glaze ingredients. Divide out 3 tablespoons of glaze in a separate bowl and set side.
- Brush skewers with glaze and grill on each side for 4-6 minutes or until the internal temperature reaches 145 degrees. Set aside on plate to rest for 3-5 minutes.
- While the pork skewers are resting spread shishito pepper out on to the grill pan over high heat. Allow the peppers to blister, tossing as needed.
- Transfer peppers to a large platter. Combine the 3 tablespoons of glaze with remaining dressing ingredients. Toss peppers with dressing, top with pork skewers and garnish with fresh herbs.
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