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Sugarcane Skewered Pork Loin with Bamboo and Basil Salad

Michael Bloise


12-14 oz. pork loin, cubed into a dozen pieces
4 sugarcane skewers or swizzle sticks

For brine:
2 limes, zest of
3 cloves garlic, crushed
1 qt. water
¼ cup salt
¼ cup sugar

For the salad:
1 bunch basil, Thai or Sweet – leaves picked
1 lb. salad greens of your choice
½ cup boiled and drained bamboo shoots
1/2 ea red onion, julienne

For the dressing:
½ cup sunflower oil
2 Tbsp olive oil
2 Tbsp lime juice
2 Tbsp soy sauce
½ red onion, minced
2 Tbsp sweet soy
Salt and pepper to taste


Heat the water for the brine to a boil, add the ingredients and remove from heat immediately and allow to cool. This lets the brine become more intense in flavor.
After cooling, soak the pork and sugarcane in the brine for 24 hours. Remove and skewer – three pieces per skewer. Grill the skewers over medium heat for about 10 minutes or until done. Reserve.

Serves 4
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