Ode to Meat on a Stick

My family loves meat! Whether in roast, steak, or cutlet form, the members of the Henry tribe are carnivores. We even have a name for when we've digested too much of it...the Meat Sweats. Perhaps you've experience the Meat Sweats after you've dined at such fine establishments as Chang's Mongolian Grill (no disrespect...the place is awesome): slight swelling of the abdomen, thickening of the tongue, the sensation that your blood has taken on a rather tapioca viscosity, etc.

So last night, I was training for the Culinary Olympics (trademark pending) by making not just Hungarian Mushroom Soup, but Spicy Pork Kebabs (a.k.a. Meat on a Stick).

Source Material:

Originally this dish was invented for B Team's potluck birthday dinner. It was my first marinade, and, p.s., delicious. What's listed below was thrown into a gallon zip-top bag with a Pork Loin Roast (Trader Joe's Butcher Shop brand was the one I used) chopped into 1" cubes.

Spicy (Pork) Marinade

1 TBSP Sesame Oil

1 TBSP Safflower (or Peanut) Oil

1 TBSP Tamari (or Soy) Sauce

1 TBSP Ginger, grated

1/2 Lime, thinly sliced

1 TBSP Garlic, minced

2 stalks of Green Onions, thinly sliced greens and whites

1/4-1/2 Cup of Sriracha, depending on taste

Allowed the pork to marinate overnight in the fridge before skewering and roasting in the oven at 350 for 20-30 minutes.

Modifications:

1. Made a Spicy Pork Salad Roll with:

- Leaves of Bibb (or Butter) Lettuce, washed and "dried"

- A couple TBSP of Coleslaw Salad Mix, and

- A TBSP of Peanut Sauce

2. A few Mint Leaves would have kicked the Salad Roll up a notch!

Conclusion:

[*****] Five out of five stars! I heart spicy, and this dish burns so good...

3 Salad Rolls with 1-1/2 servings of Spicy Pork = 8 points on Weight Watchers.