Name: Grilled Ginger-Soy Pork Skewers
Prep time: 2 h 15 min
Cook time: 15 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Hawaiian
Ingredients: 1.25 pounds pork tenderloin, cut into 1-inch cubes; 1/3 cup tamari; 3 tablespoons fresh ginger, peeled and finely grated; 4 cloves garlic, minced; 1 tablespoon toasted sesame oil; 1 tablespoon rice vinegar; 1/2 teaspoon freshly ground black pepper; 8-12 wooden or metal skewers (soak wooden ones in water for 30 minutes if using); 8 ounces rice noodles; 2 tablespoons tamari; 1 teaspoon fresh ginger, finely grated; 1 teaspoon toasted sesame oil; 1 clove garlic, minced; 1 tablespoon chopped green onions for garnish (optional)

Description

Cubed pork tenderloin marinated in tamari, garlic, and ginger for intense umami, threaded on skewers and grilled for charred edges in under 30 minutes. Paired with rice noodles tossed in a light savory sauce, this dish offers impressive BBQ presentation perfect for special occasions. Low-sugar and freezer-friendly when prepared as meatballs or strips.

Cultural Background

Hawaiian cuisine blends indigenous Polynesian traditions with influences from Chinese, Japanese, and other Asian immigrants who arrived in the 19th and 20th centuries. Soy sauce (or tamari) became a staple in marinades due to Chinese immigrants, while ginger and garlic add the bold umami flavors common in island grilling. This ginger-soy approach echoes Hawaiian teriyaki-style preparations and pipikaula (dried or grilled beef strips), adapted here for pork with a focus on savory elements without traditional sweeteners.

Recipe Info

PREP TIME: 15 minutes plus 1-2 hours marinating
COOK TIME: 15 minutes
TOTAL TIME: 1 hour 30 minutes to 2 hours 15 minutes
SERVINGS: 4
DIFFICULTY: Easy

Ingredients

1.25 pounds pork tenderloin, cut into 1-inch cubes
1/3 cup tamari
3 tablespoons fresh ginger, peeled and finely grated
4 cloves garlic, minced
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
1/2 teaspoon freshly ground black pepper
8-12 wooden or metal skewers (soak wooden ones in water for 30 minutes if using)
8 ounces rice noodles
2 tablespoons tamari
1 teaspoon fresh ginger, finely grated
1 teaspoon toasted sesame oil
1 clove garlic, minced
1 tablespoon chopped green onions for garnish (optional)

Instructions

In a large bowl, whisk together 1/3 cup tamari, 3 tablespoons grated ginger, 4 cloves minced garlic, 1 tablespoon sesame oil, 1 tablespoon rice vinegar, and black pepper until well combined.
Add the pork cubes to the marinade, toss to coat thoroughly, cover, and refrigerate for 1-2 hours (or up to overnight for deeper flavor).
While the pork marinates, prepare the noodle sauce by whisking together 2 tablespoons tamari, 1 teaspoon grated ginger, 1 teaspoon sesame oil, and 1 clove minced garlic in a small bowl; set aside.
Preheat a grill or grill pan to medium-high heat (about 400°F).
Thread the marinated pork cubes onto the skewers, leaving a small space between pieces for even cooking; discard any remaining marinade.
Grill the skewers for 10-12 minutes total, turning every 3-4 minutes, until the pork reaches an internal temperature of 145°F and has charred edges with a golden-brown exterior.
Meanwhile, cook the rice noodles according to package directions until just al dente (about 4-6 minutes), then drain and immediately toss with the prepared noodle sauce in a large bowl.
Remove skewers from the grill and let rest for 3 minutes before serving over the dressed rice noodles, garnished with chopped green onions if desired.

Tips

- For maximum tenderness, avoid over-marinating beyond 2 hours as the ginger and tamari can start to break down the meat texture.
- Do not overcrowd the skewers or grill; cook in batches if needed to ensure proper charring without steaming.
- Substitute coconut aminos for tamari if avoiding soy entirely, or use chicken thighs for a different protein while keeping the same marinade ratios.

Nutrition

Calories: 380
Protein: 38g
Carbs: 32g
Fat: 10g