One 2-inch piece ginger, finely grated
1 large clove garlic, finely grated
1/4 cup soy sauce
1/4 cup dry white vermouth
2 tablespoons rice vinegar
2 tablespoons toasted sesame oil
1 tablespoon sugar
1/2 cup hoisin sauce
1 1/2 pounds pork tenderloin, cut into 1-inch chunks
1 cup snow peas (about 4 ounces)
One 8-ounce can sliced water chestnuts, strained
2 small red peppers, halved, seeded and cut into 1-inch pieces
One 15-ounce can baby corn, strained and halved crosswise
1/2 navel orange, cut into 4 wedges, wedges halved
2 tablespoons vegetable oil, plus more for oiling the grill grates
Kosher salt and freshly ground black pepper
For the marinade and mop: Whisk together the ginger, garlic, soy sauce, vermouth, vinegar, sesame oil and sugar in a measuring cup. Pour 1/4 cup of the marinade into a small bowl, whisk in the hoisin sauce and set this basting sauce aside.
For the kebabs: Toss the remaining marinade with the pork in a medium bowl, cover and chill in the refrigerator for 30 minutes.
Carefully thread onto a skewer 1 piece of pork, 1 snow pea folded over a water chestnut slice (the pea will crack on one side, but it will help hold in the water chestnut), a piece of red pepper and a piece of baby corn; repeat twice, then end with a piece of orange, skin side facing the last baby corn. Repeat with the remaining skewers and ingredients.
Prepare a grill for medium-high heat. Brush the skewers with the vegetable oil, and sprinkle with salt and pepper. Lightly oil the grill grates. Grill the skewers until the pork is cooked through and an instant-read thermometer registers 140 degrees F, 7 to 8 minutes per side. Brush the skewers with the mop, and continue grilling until the marinade caramelizes, about 1 minute.
Copyright 2014 Television Food Network, G.P. All rights reserved.
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