Stephen Yen, head chef of Tao Downtown in NYC, whipped up these skewers entirely using the brand new Solo Stove Fire Pit Cooking System, which converts our smokeless fire pits into grilling and cooking machines. Using the heat and flavor from oak firewood, Stephen used the cast iron cooking surface to get an amazing sear!
Prep
Ingredients
- 900 g Pork Tenderloin, cut into 2.5 cm pieces
- 1 Can of Lychees
- 10 Skewers
Marinade
- 60 g Hoisin
- 5 g Low Sodium Soy Sauce
- 3 g Rice Wine
- 5 g Honey
- 1 g Five Spice Powder
- 2 g Sesame Oil
Finishing BBQ Glaze
- 50 g Ketchup
- 10 g Worcestershire Sauce
- 5 g Hoisin
- 1 g Five Spice Powder
- 20 g Black Vinegar
- 5 g Sriracha
Directions
- Combine all marinade ingredients in a bowl and mix well.
- Add pork pieces and refrigerate for 24 hours.
- Light your Bonfire about 45 minutes before cooking to allow a bed of coals to form and the cast iron surface to reach approx. 260 °C.
- Remove pork from marinade and pat dry with a paper towel.
- Build skewers, alternating pork and lychee. Each skewer should use about 4–5 pork pieces with a lychee in between.
- Place skewers on the Cast Iron Grill and cook for 2 minutes per side or until pork reaches 63 °C.
- Remove from grill, drizzle with Chinese BBQ sauce and enjoy!
For more recipes from Stephen Yen follow him on instagram