Savory miso blended with rich caramel notes, garlic, ginger, sesame, black pepper, a touch of vanilla serves as a marinade and grilling glaze for pork skewers that take on a sweet, smoky char and incredible depth of flavor.
- In a bowl combine miso caramel, rice vinegar, vegetable oil, garlic, ginger, black pepper, and sesame oil. Whisk until well mixed. Reserve 1/4 cup of marinade to use as glaze for service, hold refrigerated for service.
- In a bowl combine remaining marinade with pork and toss until evenly coated. Refrigerate to allow to marinate for a minimum of 1 hour or up to overnight. Hold refrigerated for service.
- Set grill to medium-high. Thread 1 pork onto each of 16 soaked skewers. Grill until pork is lightly charred on all sides. Towards the end of cooking, brush with reserved marinade. Remove from grill.
- Plate as desired and garnish with sesame seeds and scallions.
Serve as an entree over jasmine rice with fresh vegetables or serve as an appetizer. Substitute sliced chicken thighs in place of pork. If using chicken, be sure to cook to 165F internal temperature.