Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 1.5 pounds of pork loin into 1-inch cubes and place them in a large bowl.

2. 2

   In a separate small bowl, combine 3 tablespoons white miso paste, 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 4 minced cloves garlic, 1 teaspoon ground coriander, 0.5 teaspoon blue fenugreek, 0.25 teaspoon dried marigold petals, 0.5 teaspoon salt, and 0.25 teaspoon black pepper, mixing until well combined.

3. 3

   Pour the miso marinade over the pork cubes, ensuring all pieces are evenly coated, then cover the bowl and refrigerate for at least 4 hours or overnight.

4. 4

   Preheat your grill or fire pit to medium-high heat, ensuring the coals are glowing hot with a thin layer of ash, and thread the marinated pork onto metal or pre-soaked wooden skewers.

5. 5

   Grill the pork skewers for 10 to 15 minutes, turning occasionally, until the pork is cooked through and has developed a nice char, reaching an internal temperature of 145°F (63°C).

6. 6

   While the pork is grilling, combine 0.5 cup finely chopped walnuts, 0.25 cup plum preserves, and 1 tablespoon honey in a small saucepan, heating over low heat and stirring occasionally until warmed through, adding 1 tablespoon water if the glaze is too thick.

7. 7

   Baste the cooked pork skewers with the warm walnut-plum glaze before serving hot.