Grilled Pork Skewers with Cauliflower, Red Onion, and Maple-Ancho Miso Glaze

Instructions

1. 1

   1. If using wooden skewers, soak them in water for 20 minutes to prevent burning on the grill.

2. 2

   2. In a bowl, whisk together the white miso, maple syrup, 2 tablespoons (30 ml) olive oil, lime juice, garlic, ginger, ancho chile powder, ground cumin, black pepper, and salt until you have a thick, even glaze.

3. 3

   3. Set aside 3 tablespoons of the glaze for finishing. Place the pork loin in the remaining glaze and toss well to coat. Let it marinate for 15 minutes in a cool place or refrigerated.

4. 4

   4. In another bowl, toss the cauliflower and red onion with the remaining 1 tablespoon (15 ml) olive oil and an extra pinch of salt so they grill evenly.

5. 5

   5. Thread the skewers, alternating pork loin, cauliflower, and red onion until all ingredients are used.

6. 6

   6. Preheat the grill to medium-high heat, about 425 °F / 220 °C. Clean and lightly oil the grates.

7. 7

   7. Grill the skewers for 14 to 18 minutes total, turning every 3 to 4 minutes for even browning. During the last 4 minutes, brush with the reserved glaze.

8. 8

   8. Cook until the pork reaches a safe internal temperature of 145 °F / 63 °C and the cauliflower is tender with charred edges.

9. 9

   9. Remove the skewers from the grill and let them rest for 3 minutes. Finish with chopped fresh cilantro and toasted sesame seeds before serving.