Strips of pork tenderloin on skewers look like tiny ribs.
| 1 - 1 1/2 lb. pork tenderloin | |
| dry rub, recipe below | |
| Chinese Plum Sauce:* | |
| 2 - 1 lb. cans purple plums in heavy syrup | 1 Tbs. soy sauce |
| 3/4 cup water | 1 Tbs. worcestershire sauce |
| 1 Tbs. oil | 1/8 - 1/4 tsp. hot pepper sauce |
| 1/2 cup canned tomato sauce | 1 Tbs. white wine vinegar |
| 1 medium onion, finely chopped | 1/2 tsp. Chinese 5 spice powder |
Soak bamboo skewers in water 20 minutes. Cut tenderloin into 2 1/2” chunks. Cut each chunk lengthwise into 1/2” thick sticks. (About the size of your index finger.) Sprinkle meat with dry rub, coating well. Using two bamboo skewers, put on meat pieces. Skewers should run parallel to one another, like a train track. Set aside.
Plum Sauce: Drain plums reserving 1 1/4 cups syrup. Pit plums if necessary. Put plums and syrup in food processor and puree. Place in large saucepan adding remaining ingredients. Bring to the boil, reduce heat slightly, and cook until reduced to 3 cups. Baste ribs while grilling until meat is cooked through.
*Use this sauce in stir-frying and grilling all meats. Keeps well in fridge.