Tag Archives: Skewers

Fig Glazed Pork and Okra Kabobs

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Part of my motivation for food blogging in the first place is to document my love of trying new (to me) foods. Sometimes it’s a new ingredient, other times, a new technique. And then other times, it’s not a new ingredient, nor a new technique, but a technique I’ve never before applied to a certain ingredient.

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Like this recipe I’m sharing today. I am no stranger to either okra or grilling, but never before last weekend had I ever put okra on a skewer and grilled it. But when I saw such a recipe in the latest issue of Taste of the South, I knew I had to add this notch to my culinary belt.

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Clearly, I have been missing out. Not only do these pork and okra skewers look really cool, they also taste pretty darn good. The fig glaze is subtle, just a hint of sweet-and-spicy lacquered glaze. The okra gets charred and crispy at the edges, with the center still pleasantly mushy, and properly cooked okra should be. The pork was melt-in-your-mouth moist and so delicious.

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Try it, before the dumb weather won’t let us grill anymore!

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{One Year Ago: Rosemary Skewered Chipotle Shrimp, Fried Green Tomato and Pimento Cheese Tart, Custard Tart with Wine-Poached Grapes}
{Two Years Ago: Roast Chicken with Honey Mustard Black Pepper Sauce and Hatch Chile Spoonbread, Hot and Sour Soup}

Source: adapted from Taste of the South Magazine, July/August 2014

5-6 figs, stemmed and chopped
1 tbs balsamic vinegar
Kosher salt and black pepper
1 heaping tsp whole grain mustard
1 scant tsp honey
Dash of hot sauce
2 lbs. pork tenderloin, silver skin removed
18 small to medium fresh okra, halved lengthwise
Wooden skewers, soaked in water for a few minutes

Preheat your grill to high heat.
Add the figs to a small saucepan, along with the balsamic vinegar and about ½ cup water. Bring the mixture to a simmer and let it go until the mixture is thickened and the figs are soft to the point of mushy. Use a potato masher to mash the figs and let the mixture thicken a little more. This whole process takes maybe 10 minutes. Shut off the heat and strain the sauce through a fine-mesh sieve into a small to medium mixing bowl. Use a large spoon to press on the solids to extract as much fig flavor as possible. Discard the solids. Add to the mixing bowl salt and pepper to taste, mustard, honey and hot sauce. Whisk to combine. Taste for seasoning and adjust as needed. Set aside.
Cut the pork tenderloin into nice chunks appropriate for the skewers. Thread the pork chunks and the halved okra pieces onto the skewers in whatever fashion suits your fancy – alternating, or by twosies, or randomized, or what have you. Season both sides of each skewer generously with salt and black pepper.
Wipe down your grill grate with a paper towel soaked in canola oil. Lay the skewers on the grill, trying to get them not too close together. Work in batches if you need to. Grill about 3-4 minutes per side. Brush one side with the fig glaze. Turn and grill for 1 minute. Brush the remaining side with fig glaze, turn and grill 1 minute more. Transfer the kabobs to a platter and serve immediately.