SUGARCANE PORK PICKUP STICKS
Servings
12
Entrée Servings; 5 sticks per servingIngredients
- 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 Lemongrass, finely minced
3/4 cup Scallions, finely minced
3/4 cup Ginger, finely minced
1/2 cup Garlic, finely minced
Ingredients60 each Sugarcane swizzle sticks
1 ½ cups, plus additional for brushing the meat Kikkoman Sweet Soy Glaze
1 ½ cups Kikkoman Sriracha Hot Chili Sauce
To garnish 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.
