Saturday, June 16, 2012

Garlicky Cashew Pork and Pineapple Skewers

Other than the marinating time, this dish comes together very quickly and the sauce is every bit as good as I hoped it would be. The only changes I might make when making again is (1) increase the pepper flakes even more and (2) toss the pineapple with brown sugar and cayenne so it will caramelize a bit.

Garlicky Cashew Pork and Pineapple Skewers (from In The Kitchen with a Good Appetite)

1 cup roasted salted cashews
6 tbsp chopped cilantro, divided
1/4 cup safflower or olive oil
4 garlic cloves, roughly chopped
2 tbsp soy sauce
2 tsp brown sugar
1/4 - 1 tsp crushed red pepper flakes
juice of 1 lemon
kosher salt and black pepper
1 pork tenderloin, cut into 1.25" chunks
2 cups fresh pineapple chunks (see notes above)

1. In a blender or food processor, combine nuts, 2 tbsp cilantro, oil, garlic, soy sauce, sugar, red pepper flakes, lemon juice, and 2 tbsp water. Blend until smooth and season with salt and pepper to taste.
2. Season pork with salt and pepper. Smear on enough cashew mixture to coat (about half of it) and reserve remainder. Refrigerate for up to 12 hours before cooking.
3. Preheat broiler. Thread pork and pineapple onto skewers, alternating. Broil skewers, turning once until pork is singed and center is cooked, 2 minutes.
4. Sprinkle with remaining 4 tbsp cilantro and serve with remaining cashew sauce.

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