Jerk Pork Tenderloin Kebabs  From KOREAN BBQ, Bill Kim, 2018, Ten Speed Press

This is from Korean BBQ. The author describes his recipes as Korean American and Puerto Rican.  He was born in Korea but grew up in America and his wife is from Puerto Rico. This recipe was inspired one winter when he and his wife vacationed in Jamaica.

Jerk Pork Tenderloin Kebabs  From KOREAN BBQ, Bill Kim, 2018, Ten Speed Press

1 C. Nuoc Cham sauce- recipe follows

1/2 C. kimchi

1/2 C. sambal oelek

1/4 C. toasted sesame oil

1 Tbsp. brown sugar

 1 Tbsp. fresh thyme leaves or 1 tsp. dried thyme

1 Tbsp fresh marjoram leaves or 1 tsp. dried.

1 Tbsp. Curry salt- recipe follows

1 tsp. ground allspice

1/2 tsp. ground black pepper

1/4 tsp. ground cinnamon

3 lbs. trimmed pork tenderloin, cut into 1-inch cubes

8 slices bacon.

Place the first 11 ingredients in blender and blend smooth. Save  1/2 C. of marinate for basting while on the grill.  Marinade with pork at room temperature 45 minutes.  When ready to cook, cut bacon the same size as the tenderloin and skewer pork and bacon alternately.  Heat grill to medium and place skewers on grill and grill about 4 minutes per side, until lightly charred. Transfer to platter and let rest 4 minutes before serving.

Nuoc Cham Sauce

1/4 C. Dark brown sugar

1/4 C. fresh lime juice

1/4 C. Fish sauce

1/2 C. water

1 clove garlic, minced

2 green Thai Chilies, minced, with seeds

Combine, stir until sugar is dissolved. Store airtight in refrigerator 2 months or freeze 6 months

Curry Salt

1/4 C. Madras Curry Powder

1/4 C. Kosher salt

1 tablespoon Shichimi Togarashi

Combine, stir, store airtight in cool cupboard 6 months.