2 pork tenderloins, well-trimmed, about 12 oz / 375 g EACH
1 Tbsp / 15 mL canola oil
½ tsp / 5 mL EACH salt and ground black pepper
½ cup / 125 mL sodium-reduced soy sauce
¼ cup / 50 mL mirin
1 Tbsp / 15 mL unseasoned rice vinegar
1 Tbsp / 15 mL packed brown sugar
2 cloves garlic, pressed
1 Tbsp / 15 mL grated ginger root
2-3 drops hot pepper sauce
2 tsp / 10 mL cornstarch mixed with equal amount water
5-6 green onions, each cut into 2-inch pieces (white and green parts)
Toasted sesame seeds for garnish
- With sharp knife, slice each tenderloin into 20-24 uniform pieces.
- Place pork cubes in large bowl. Drizzle with oil and sprinkle with salt and pepper. Stir to combine. Set aside.
- In small saucepan, thoroughly combine soy sauce, mirin, vinegar, brown sugar, garlic, ginger, hot pepper sauce and cornstarch mixture. Bring sauce to a gentle boil over medium heat. Reduce heat to low; let simmer 5-6 minutes, stirring often, just until sauce is slightly thickened. Remove saucepan from heat and let cool. Reserve 3 Tbsp sauce for serving.
- Thread pork loosely onto bamboo* or metal skewers, alternating with green onion pieces. Set aside.
- Preheat barbecue on high; reduce heat to medium. Grill skewers on lightly oiled grill grate for 2-3 minutes per side until nicely grill marked.
- Brush skewers with sauce, turning and brushing every 2 minutes until pork is nearly cooked through and appears glazed. Do not overcook.
- To serve, drizzle skewers with reserved sauce and garnish with toasted sesame seeds.
*Soak bamboo or wooden skewers in water for about 30 minutes prior to placing food on skewers to minimize burning.