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Sugarcane Pork Pickup Sticks

Image for Sugarcane Pork Pickup Sticks
plate

Yield

Yield: 12 Entrée Servings; 5 sticks per serving

kikkoman products used:

ingredients

Lemongrass Pork Mixture
6 pounds ground pork
1 cup Kikkoman Soy Sauce
1 cup Kikkoman Panko Japanese Style Toasted Bread Crumbs
3/4 cup sweetened coconut flakes, toasted and pulverized
3/4 cup finely minced lemongrass
3/4 cup finely minced scallions
3/4 cup finely minced ginger
1/2 cup finely minced garlic

 

60 sugarcane swizzle sticks
1-1/2 cups Kikkoman Sweet Soy Glaze, plus additional for brushing the meat
1-1/2 cups Kikkoman Sriracha Hot Chili Sauce
Toasted Sesame Seeds

directions

Preheat a grill or grill pan over medium-high heat.

With gloved hands, mix all of the pork mixture ingredients together until evenly combined. Divide into sixty equal portions (about 2-ounces each) and, with wet hands, shape into finger-shaped patties around the swizzle sticks.

Bring 2-to 3-inches of water to a boil in a large pot. Working in batches as needed, arrange the sticks in a steamer basket, and steam until the pork is 150°F, 6 to 8 minutes.

Brush the pork generously with sweet soy glaze and grill, turning as needed, until caramelized on all sides. Sprinkle with sesame seeds.

For each serving, pour 2 tablespoons of the sweet soy glaze into a small bowl for dipping and then swirl in an equal portion of sriracha. Set on a plate with 5 skewers.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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