Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 50 grams white miso paste, 4 minced garlic cloves, 1 teaspoon ground coriander, 0.5 teaspoon adjika spice blend, 2 tablespoons red wine vinegar, 2 tablespoons olive oil, 1 teaspoon salt, and 0.5 teaspoon black pepper in a large bowl.

2. 2

   Add 1 kilogram pork shoulder cubes and 1 large chopped onion to the marinade, tossing to ensure all pork pieces are well coated, then cover and refrigerate for a minimum of 4 hours or preferably overnight.

3. 3

   For the plum-miso glaze, combine 500 grams pitted and chopped plums, 30 grams white miso paste, 2 minced garlic cloves, 0.5 teaspoon red chili flakes, and 1 tablespoon brown sugar with 0.25 cup water in a saucepan over medium heat.

4. 4

   Simmer the glaze mixture for 15-20 minutes, stirring occasionally, until the plums are soft and the sauce has thickened, then remove from heat and stir in 1 tablespoon chopped fresh cilantro.

5. 5

   Thread the marinated pork cubes onto metal or soaked wooden skewers, discarding the onion pieces.

6. 6

   Preheat a charcoal grill to medium-high heat, ensuring the coals are glowing hot with a light layer of ash.

7. 7

   Grill the pork skewers for 15-20 minutes, turning occasionally, until thoroughly cooked through and nicely charred, brushing generously with the plum-miso glaze during the last 5-7 minutes of cooking.

8. 8

   Rest the grilled skewers for 5 minutes before serving hot, offering extra plum-miso glaze on the side.