Ingredients
Equipment
Method
- In a medium bowl or large zip-top bag, whisk together hoisin sauce, allspice, salt, minced garlic, and black pepper or cayenne until smooth.
- Pat the pork tenderloin dry and cut it into 2-inch cubes.
- Add the pork cubes to the marinade, ensuring all pieces are well-coated, then seal and refrigerate for 2 hours to 12 hours.
- Preheat a grill to 400°F (200°C) or a heavy skillet over medium-high heat.
- Thread marinated pork onto skewers (if grilling) and grill for 15-20 minutes, turning occasionally, until cooked through and charred.
- If using a skillet, cook pork cubes in a single layer for 10-15 minutes, tossing until no longer pink.
- Serve hot, garnished with chopped green onions, either on a platter or over steamed jasmine rice.
Nutrition
Calories: 250kcalCarbohydrates: 15gProtein: 26gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 78mgSodium: 850mgPotassium: 330mgSugar: 8gVitamin A: 50IUCalcium: 15mgIron: 1.5mg
Notes
Feel free to substitute pork with chicken thighs or beef sirloin tips if desired. For a gluten-free version, ensure the hoisin sauce is certified gluten-free. Leftover bites can be stored in an airtight container for up to 3-4 days in the refrigerator, and they reheat well.
Try not to skip the marinating time for the best flavor infusion, ideally letting it sit overnight. You can add diced vegetables like bell peppers or zucchini to the skewers for added nutrition and color.
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