Wednesdays with Trish the Dish!

Happy Hump Day!  I hope everyone is having a fabulous week and gearing up for Labor Day Weekend. What’s everyone up to?  Beach, lake, mountain or staying put at home?  I think our weekend will include the Dragoncon parade, football, food (of course!), home projects and some good sleep.  I’ll be honest, I’ve been dragging a bit the last couple of weeks so I’m excited to take the weekend off and re-energize.  Is anyone else feeling a little overwhelmed?  I’m guessing the answer is Yes, Yes and Yes!  Well I hope you all have a restful and relaxing weekend wherever your plans take you!  ***Sending good thoughts and prayers to everyone affected by the devastating floods in Texas!***

Thanks for all the support on Sunday at Bolton Farmers Market!  I loved seeing all my new and repeat friends and plan to be back there on September 10th.  The weekend (09/16-9/17) after Bolton, I’ll have a booth at Rose Lawn Festival in Cartersville.  If you are up for a little road trip, come check it out!  I’ll have all of my fudge flavors available and of course gourmet brownies and jumbo cookies.  Also check out my last Ghirardelli S’mores entry!  I’m finishing the contest with a chocolate bang!  Don’t forget to follow me on Facebook and Instagram!

Today I’m sharing a Hoisin pork kebab recipe.  It’s not your normal pork tenderloin that easily dries out or is bland tasting.  Nope, this one is a little sweet, tender and super tasty!  I give credit to Ben for finding this little gem. You can find hoisin and five-spice powder at your local store.  Of course I forgot the chives on my grocery run so I subbed them out for green onions as a garnish and it tasted great.  Also, see my tips below when it’s time to grill because the pork cooks very fast.  We served the kebabs with steamed broccoli, spinach and some mac and cheese for the girls.  This recipe officially wraps up August easy meals.  Stay tuned for my September “Dishes”.  I plan to invade you with soups, Fall desserts and football appetizers!

Print Recipe
Pork Kebabs
  1. Trim pork fat and cut into 1-inch chunks. Combine pork and salt together in a medium size bowl and let sit for 20 minutes. Meanwhile, whisk five-spice powder, garlic powder and corn starch in a small bowl. Add hoisin to spices and stir to combine. Set aside 1 1/2 TBS of hoisin mixture.
  2. Add hoisin mixture to pork and toss to coat. Place pork pieces onto four to six metal skewers, leaving a little space between pieces. Spray both sides of meat with Pam.
  3. Prepare the gas grill - Turn burners to high and heat grill for about 15 minutes. Leave primary burner on high and turn off other burners. Clean and oil grates. Place skewers on hotter side of grill and grill for 2 to 3 minutes. Flip, brush with reserved hoisin sauce and continue grilling on second side until meat is cooked and registers 140 degrees, about 2-3 more minutes. Transfer to serving platter, cover loosely with foil and let rest for five minutes. Sprinkle with scallions, serve and enjoy! **See Note Below.
Recipe Notes

**We keep all three burners on and reduce heat to medium.  We cook our kebabs for three minutes then flip and cook for about two more minutes.  Wear heat resistant gloves!  The skewers are hot when flipped and removing.  Also make sure you have a clean serving platter, hoisin and basting brush ready to go.  The five to six minute cook time goes by fast!

Adapted from

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