Grilled Pork Skewers with Okra, Red Onion, and Piloncillo Tamarind Sage Glaze

Name: Grilled Pork Skewers with Okra, Red Onion, and Piloncillo Tamarind Sage Glaze
Prep time: 30 min
Cook time: 18 min
Total time: 48 min
Yield: 4
Cuisine: Fusión latino-mediterránea
Ingredients: 21 oz pork tenderloin; 7 oz okra; 6 oz red onion; 4 tbsp tamarind paste; 3 tbsp grated piloncillo; 3 tbsp olive oil; 4 cloves garlic; 2 tbsp fresh sage; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp red pepper flakes; 1 1/4 tsp salt; 3/4 tsp black pepper; 1 tbsp apple cider vinegar; 2 tbsp water; 1 whole lime

Original pork skewers featuring tenderloin marinated with tamarind, garlic, and mild spices, threaded with okra and red onion, then finished with a glossy piloncillo and sage glaze. The flavor is balanced between sweet, tangy, and smoky, making them ideal for a distinctive cookout.

30 minPrep

18 minCook

48 minTotal

4Servings

Dairy-FreeGluten-FreeHigh Protein

Ingredients

Adjust servings

600 g pork tenderloin (cut into 1.25-inch cubes)
200 g okra (whole, trimmed)
180 g red onion (cut into large chunks)
60 g tamarind paste (divided)
40 g grated piloncillo (or dark brown sugar)
45 ml olive oil (divided)
12 g garlic (finely chopped)
6 g fresh sage (chopped)
2 g ground cumin
2 g smoked paprika
1 g red pepper flakes (optional)
8 g salt (divided)
2 g black pepper (divided)
15 ml apple cider vinegar
30 ml water (for the glaze)
1 piece lime (cut into wedges for serving)

Nutrition facts

per serving

338 kcal

Calories

31 g

Protein

14 g

Carbs

17 g

Fat

2.8 g

Fiber

11.2 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

No declared allergens

Instructions

1
1. If using wooden skewers, soak them in water for 20 minutes to keep them from burning on the grill.
2
2. In a medium bowl, mix 30 g (2 tbsp) tamarind paste, 30 ml (2 tbsp) olive oil, garlic, cumin, smoked paprika, red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper.
3
3. Add the pork tenderloin to the marinade and toss well so every cube is coated. Let it rest in the refrigerator for 15 minutes.
4
4. Meanwhile, make the glaze in a small saucepan with the remaining 30 g (2 tbsp) tamarind paste, grated piloncillo, 15 ml (1 tbsp) olive oil, sage, apple cider vinegar, 30 ml (2 tbsp) water, 1/4 tsp salt, and 1/4 tsp pepper. Cook over low heat for 3 to 4 minutes, stirring, until slightly thickened. Remove from the heat.
5
5. Preheat the grill to medium-high heat, about 425°F to 450°F (220°C to 230°C). Clean and lightly oil the grates.
6
6. Thread the skewers, alternating pork, okra, and red onion until all ingredients are used.
7
7. Place the skewers on the hot grill and cook for 12 to 14 minutes, turning every 3 to 4 minutes for even browning.
8
8. During the last 4 minutes of cooking, brush the skewers with the piloncillo tamarind sage glaze in two light layers.
9
9. Cook until the pork is fully cooked and reaches a minimum internal temperature of 145°F (63°C), then rest for 3 minutes off the heat.
10
10. Serve the skewers hot with lime wedges for squeezing over the top to taste.

Chef tips

Pat the okra dry before threading it so it chars better instead of steaming. For a smokier flavor, add a small smoking wood chunk to the grill or cook over charcoal.

Substitutions

You can substitute pork leg cubes for pork tenderloin. If piloncillo is unavailable, use dark brown sugar. Fresh sage can be replaced with fresh marjoram, though the flavor profile will change.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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Illustrative image
Teakhaus Teak Cutting Board
Stable base for chopping
- Stable surface for chopping
- Gentle on your knife edge
- Hand-wash and let it dry
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