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 best-selling fire pits into grilling machines. Using the heat and flavor from real wood Stephen used the cast iron cooking surface to get an amazing sear!
Ingredients
- 2 LBS of Pork Tenderloin, cut into 1 in pieces
- 1 Can of Lychees
- 10 Skewers Sticks
Marinade
- 60g Hoisin
- 5g Soy Sauce (low sodium)
- 3g Rice Wine
- 5g Honey
- 1g Five Spice Powder
- 2g Sesame Oil
Finishing BBQ Glaze
- 50g Ketchup
- 10g Worcestershire
- 5g Hoisin
- 1g Five Spice Powder
- 20g Black Vinegar
- 5g Sriracha
Directions
- Put all of the marinade ingredients into a bowl and mix well.
- Place the cut pork pieces into the marinade and place in refrigeration for 24 hours.
- Start your Bonfire about 45 minutes before cook time to allow a bed of coals to form and for the cast iron surface to reach about 500°.
- Remove the pork and using a paper towel, remove excess liquid.
- Start to build the skewers, alternating the pork and lychee on the skewer.
- Each skewer should use about 4-5 pieces of pork with a piece of lychee in between.
- Place skewers onto the Cast Iron Grill.
- Cook for two minutes on each side or until pork reaches 145°.
- Once finished, remove from cooking surface and drizzle with Chinese BBQ sauce and enjoy!
For more recipes from Stephen Yen follow him on instagram or check out our previous recipes.
