Brine-Cured Pork Kabobs with Molasses Glaze, Jalapenos and Papaya

Name: Brine-Cured Pork Kabobs with Molasses Glaze, Jalapenos and Papaya
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 8
Cuisine: Global
Ingredients: 2 bay leaves; 1 pinch freshly ground black pepper; 1 Tbsp whole black peppercorns; 3 cloves garlic peeled and thinly sliced; 3 Tbsps kosher salt plus more for seasoning; 2 Tbsps molasses; 177 milliliters extra-virgin olive oil; 8 servings olive oil as needed for grill; 8 servings pepper to taste; 794 grams pork loin cut into 1 ½ cubes; 1 teaspoons crushed red pepper flakes; 1 Tbsps sea salt; 59 milliliters sugar; 1 liters water

Brine-Cured Pork Kabobs with Molasses Glaze, Jalapenos and Papayan is Head to the store and pick up kosher salt, pepper, garlic, and a few other things to make it today. To use up the sea salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert. From preparation to the plate, this recipe takes around 5 hours.

Instructions

Combine water, sugar, salt, bay leaves, peppercorns, cloves, and sliced garlic in a non-reactive bowl.

Ingredients you will need

Peppercorns

Bay Leaves

Clove

Garlic

Sugar

Water

Salt

Equipment you will use

Bowl

Add pork , cover and refrigerate at least 4 hours and up to over night.

Ingredients you will need

Pork

Drain and set aside.To make the kabobs: Thread alternating pieces of pork, jalapeno halves, and papaya chunks onto 8 skewers.

Ingredients you will need

Jalapeno Pepper

Papaya

Pork

Equipment you will use

Skewers

Brush with molasses glaze and season with salt an pepper.To grill the kabobs: Arrange skewers, off direct heat, on a hot grill. Cook, rotating often and brushing with more glaze or olive oil as needed to prevent sticking. The pork should be nearly cooked through, barely pink and still juicy in the center, about 10-12 minutes total cooking.

Ingredients you will need

Olive Oil