Pork Kebabs With Sesame Rice

Total Time:
35 min
5 min
30 min

4 servings

  • 1 teaspoon toasted sesame oil
  • 1 1/2 tablespoons sesame seeds
  • 1 1/4 cups jasmine or basmati rice
  • 1 1/2 pounds boneless pork loin, trimmed and cut into 1 1/2-inch pieces
  • Kosher salt and freshly ground pepper
  • 2 bunches asparagus, trimmed
  • 1 tablespoon vegetable oil
  • 1/4 cup ponzu sauce
  • Lemon wedges, for serving
  • Heat the sesame oil in a medium saucepan over medium-high heat. Add the sesame seeds and cook, stirring, until golden, about 1 minute. Stir in the rice, then add 1 3/4 cups water; bring to a boil and cook until most of the water evaporates, about 8 minutes. Cover, reduce the heat to low and cook until tender, about 12 more minutes; remove from the heat and let stand until ready to serve.

  • Meanwhile, preheat the broiler. Thread the pork onto 4 long metal skewers, leaving space between each piece; season with salt and pepper. Place the asparagus on a baking sheet and toss with the vegetable oil and ponzu sauce. Push the asparagus to the side of the pan and add the pork skewers.

  • Broil the pork and asparagus, turning once or twice, until the pork is browned and cooked through and the asparagus is charred in spots, 8 to 10 minutes. Divide among plates and drizzle the pork with the pan juices; serve with the sesame rice and lemon wedges.

  • Tip:: Ponzu sauce is a tangy Japanese condiment. If you can't find it, use low-sodium soy sauce and a splash of lemon juice.

  • Per serving: Calories 568; Fat 22 g (Saturated 6 g); Cholesterol 90 mg; Sodium 455 mg; Carbohydrate 57 g; Fiber 5 g; Protein 35 g

  • Photograph by Christopher Testani

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