Teriyaki Pork Kabobs

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Teriyaki Pork Kabobs to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Teriyaki Pork Kabobs, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 tablespoons cornstarch
• 1 3/4 cups SwansonВ® Beef
• Broth
• 2 tablespoons soy sauce
• 1 tablespoon packed brown sugar
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground ginger
• 1 pound boneless pork loin, cut
• into 1-inch cubes
• 12 medium mushrooms
• 1 large red onion, cut into wedges
• 4 cherry tomatoes
• 4 cups hot cooked regular long-
• grain white rice

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Mix cornstarch, broth, soy, sugar, garlic powder and ginger in saucepan

Step 2: Technique & Execution

Cook and stir until mixture boils and thickens

Step 3: Technique & Execution

Thread alternately pork, mushrooms and onion on 4 skewers

Step 4: Technique & Execution

Grill or broil kabobs 20 minutes or until done, turning and brushing often with broth mixture

Step 5: Technique & Execution

Thread 1 tomato on each skewer

Step 6: Technique & Execution

Heat remaining broth mixture to a boil