This is Ed Kowalski’s recipe from Kenmore Greatest Generations of Grilling Cook Off recipes at the Ohio State Fair.
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614 per serving
- 3/4 cup kosher salt
- 3/4 cup sugar
- 1 cup boiling water
- 6 tablespoons unsalted butter, melted
- 3 tablespoons light brown sugar
- 1/2 cup ketchup
- 3/4 teaspoons Bhut Jolokia (Ghost Pepper) powder
- 6 strips of thick-cut bacon
- 1 bunch of scallions
- 1 cold water
- 2-1/2 pounds pork loin
- 1 cup peach preserves
- 1 tablespoons vanilla extract
- 1 teaspoons vanilla extract
- 12 skewers
Dissolve the salt and sugar in the boiling water, and then add to the cold water. Add the raw pork, cover, refrigerate and allow soaking for 12-24 hours.
Remove pork from brine and rinse twice in cold water, and then pat dry with paper towels. Cut into 1" cubes and set aside.
Reduce heat to low heat and simmer up to one hour to thicken.
Prepare skewers: if you are using metal skewers, lightly oil with vegetable or canola oil. If you are using wooden skewers, soak them in water for one hour.
Preheat grill for high heat and lightly oil the grate.
Alternate pork loin cubes with bacon squares on skewers and brush pork loin with Ghost Pepper sauce. Place on the prepared grill, turning and brushing with Ghost Pepper sauce frequently, for 10-12 minutes.
Place scallions on grill and char slightly. Remove and slice thinly, scatter over skewers.