Recipes

Barbequed Pork and Oyster Kebobs

Chef: Charles Wiley
Chef
Hotel Valley Ho - Zu Zu Restaurant
Scottsdale, AZ

Yield: 6 Servings

Ingredients	Weight	Measure
For Kebobs
Pork tenderloin		6 pieces (approximately 12 oz.)
Oysters Shucked, come in jar		2 doz./large
Sliced bacon, thick		2 pounds
White wine		1 cup
Garlic, chopped		1 tbs.
Salt and pepper		To taste
Olive oil		1/4 cup
Thyme, chopped		1 tsp.
Bamboo skewers soaked in water for at least 1 hour
For BBQ Sauce
Garlic, chopped		1 tsp.
Soy sauce		1/2 cup
Sugar		2 tbs.
Tomato paste		1 tbs.
Green onions, chopped		1/4 cup
Paprika		1 tsp.
Red chili flakes		pinch
Method of preparation for Kebobs
Steam oysters in white wine until firm. Trim and cut pork into 1-inch pieces. Marinade pork and cooked oysters in garlic, thyme and olive oil. Layer pork pieces and oysters with bacon and then skewer. Cook 2-3 minutes on first side; 2-3 minutes on second side. Baste and cook for one more minute on each side.
BBQ Sauce
Combine all ingredients in mixing bowl. Brush kebobs with Canola oil and season with salt and pepper. Grill over medium hot fire until bacon and oysters are crispy. Brush with sauce and grill again until slightly charred. Serve with icy cold lager.