Preparation:
Grated peel and juice from 1 medium orange, (about 4 tablespoons juice)
Cut pork into 3/8-inch thick strips, about 4-inches long x 1 1/2-inches wide. Pound lightly to make even thickness.
Cut zucchini and crookneck into 4-inch pieces. Using a food processor with 1/4-inch (4 mm) slicing blade or a sharp knife, slice lengthwise into 1/4-inch thick strips. You will need 8 slices of each.
To marinate, combine soy sauce, ginger, garlic, honey, orange peel and juice in a plastic zipper bag or glass bowl. Add pork and squash strips. Marinate for 1to 4 hours in refrigerator, turning occasionally.
Place a slice of green and yellow squash on each slice of pork and weave onto skewers.
Oil grill rack, place 3 to 4-inches from coals and prepare coals. Or, preheat gas grill to high. When hot, place brown sugar on small plate. Dip each side of skewer into sugar. Grill over hot coals for 1 1/2 minutes per side or until cooked through . Or, if desired, the skewers may be broiled as close to the heat source as possible. (It may be necessary to prop them up on an inverted rimmed baking sheet.)
Prep Time: 20 minutes Marinade Time: 1 to 4 hours Cook Time: 3 minutes Makes: 4 servings (8 skewers) By marinating pork strips in a gingery orange-honey glaze and coating them in brown sugar before grilling or broiling, they take on an extra-crispy, but not cloyingly sweet exterior. |
