- Stir together teriyaki and sriracha. Reserve ¼ cup of the sauce for basting. Combine cubed pork and remaining sauce in a medium mixing bowl and stir to coat pork.
- Thread pork, bell peppers and onion onto 8-inch skewers.
- Heat grill to medium heat and grease grates with cooking oil. Once grill reaches temperature, place kabobs on and cook with lid closed for 4-5 minutes. Turn kabobs and baste with reserved sauce. Cook 4-5 minutes longer or until cooked through. Serve hot.
Teriyaki Sriracha Pork Kabobs
Yield
6
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
kikkoman products used:
ingredients
½ cup Kikkoman® Teriyaki Baste & Glaze
1 tablespoon Kikkoman® Sriracha Hot Chili Sauce
1½ pounds pork tenderloin, cubed
1 red bell pepper, cut into 2-inch pieces
1 green bell pepper, cut into 2-inch pieces
1 cup red onion, coarsely chopped
directions
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
