Pork Kebobs

March 7, 2024 • 0 comments

Pork Kebobs
Years ago, our friend Bill Nolan used to create recipes for us, and his culinary skills still inspires us today. We often look back at his creations for simple yet versatile dishes, like these Ginger-Soy Pork Kebobs. With quality ingredients and straightforward techniques, Bill's recipes are always a hit.


Jake’s Ginger-Soy Pork Kebobs


  • 1 (2-3 lb.) Jake’s Country Meats Boneless Pork Loin Roast, thawed
  • 1/2 cup soy sauce
  • 1/2 cup dry sherry
  • 1/3 cup vegetable oil
  • 2 tablespoons brown sugar
  • 2 garlic cloves, minced
  • 1 tablespoon peeled and grated fresh ginger


  1. Begin by thawing the pork roast in the refrigerator overnight or under cold running water.
  2. Once thawed, remove the pork from its packaging and gently pat dry with paper towels.
  3. Cut the pork into chunks measuring approximately 1 ½ - 2 inches each. Set aside.
  4. In a non-reactive bowl, combine the soy sauce, dry sherry, vegetable oil, brown sugar, minced garlic, and grated ginger. Stir well until thoroughly combined.
  5. Place the pork chunks into the marinade mixture, ensuring they are evenly coated. Refrigerate for at least one hour, or up to about 6 hours to allow the flavors to meld.
  6. Before grilling, remove the marinated pork from the refrigerator and let it come to room temperature for about 30 minutes.
  7. Meanwhile, preheat your grill to medium-high heat.
  8. Thread the marinated pork onto skewers and grill over direct heat, taking care not to overcook to prevent dryness. Use an instant-read thermometer to ensure the pork reaches an internal temperature of about 140 degrees Fahrenheit before removing from the grill.
  9. Allow the kebobs to rest for a few minutes before serving. Enjoy your delicious Ginger-Soy Pork Kebobs, a versatile and flavorful dish featuring Jake’s pasture-raised pork!Kebob-Banner.jpg

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