Description
These Juicy Marinated Pork Kebabs are bursting with vibrant flavors thanks to a tangy marinade and a creamy peanut dressing. Perfectly tender pork tenderloin chunks are marinated, skewered, and grilled to perfection, then served over a bed of refreshing soba noodles mixed with crisp veggies and fresh herbs. This dish offers a wonderful balance of savory, sweet, spicy, and nutty notes, making it an ideal light yet satisfying meal.
Ingredients
Scale
Marinade and Peanut Dressing
- 3 tablespoons low-sodium tamari or soy sauce, divided
- 2 tablespoons maple syrup or honey, divided
- 1 tablespoon fish sauce, divided
- 1 tablespoon neutral vegetable oil
- 3–4 teaspoons sriracha, divided, plus more for serving
- 2 garlic cloves, divided
- 1 pound pork tenderloin, trimmed and cut into 1 ½-inch chunks
- 1 teaspoon coarsely chopped ginger
- ½ cup creamy natural peanut butter
- 2 tablespoons fresh lime juice
- Salt, to taste
- ½ cup water, plus more as needed
Noodles and Vegetables
- 8 ounces soba noodles or spaghetti
- 1 small red bell pepper, very thinly sliced
- ½ small English cucumber, very thinly sliced
- 1 cup lightly packed coarsely chopped fresh cilantro and/or mint, plus more for serving
- ¼ cup thinly sliced scallions
- ¼ cup finely chopped peanuts
Instructions
- Prepare the Marinade: In a mixing bowl, combine 3 tablespoons tamari or soy sauce, 2 tablespoons maple syrup or honey, 1 tablespoon fish sauce, 1 tablespoon vegetable oil, 3 teaspoons sriracha, and 1 garlic clove finely minced. Stir well to blend all ingredients.
- Marinate the Pork: Add the pork tenderloin chunks and 1 teaspoon chopped ginger to the marinade. Toss until pork is well coated. Cover and refrigerate for at least 30 minutes to allow flavors to penetrate.
- Prepare the Peanut Dressing: In a separate bowl, whisk together ½ cup creamy peanut butter, 2 tablespoons lime juice, 2 teaspoons tamari or soy sauce, 2 teaspoons maple syrup or honey, 2 teaspoons fish sauce, 1 teaspoon sriracha, 1 garlic clove minced, and ½ cup water. Adjust water quantity to achieve a smooth, pourable consistency. Season lightly with salt.
- Cook the Noodles: Bring a large pot of salted water to a boil. Add soba noodles and cook according to package instructions (usually 4-6 minutes) until just tender. Drain and rinse under cold water to stop cooking. Set aside.
- Grill the Kebabs: Thread the marinated pork chunks onto skewers. Preheat a grill or grill pan over medium-high heat. Grill the kebabs for 3-4 minutes per side or until the pork is cooked through and has a nice charred exterior. Remove from heat and let rest briefly.
- Assemble the Dish: In a large bowl, combine cooked noodles, thinly sliced red bell pepper, cucumber, chopped cilantro or mint, and sliced scallions. Toss with some peanut dressing to coat.
- Serve: Divide the noodle salad among plates. Top each with grilled pork kebabs, a drizzle of peanut dressing, extra chopped peanuts, fresh herbs, and additional sriracha on the side for extra heat.
Notes
- Ensure the pork is cut into uniform pieces to cook evenly.
- For a vegetarian version, substitute pork with firm tofu or mushrooms.
- Soaking wooden skewers in water for 30 minutes before grilling prevents burning.
- You can substitute soba noodles with spaghetti or rice noodles depending on preference.
- Adjust the amount of sriracha in marinade and dressing to control the spice level.
- Marinate pork for at least 30 minutes, but overnight will enhance flavor further.
Keywords: pork kebabs, grilled pork, peanut dressing, Asian noodle salad, marinated pork, soba noodles