Gory Ginger

Peachy Pork-A-Bobs

nomnompaleo:

Peachy Pork-a-Bobs by Michelle Tam http://nomnompaleo.com

I grew up in suburban Menlo Park, California. You wouldn’t know if from the tree-lined residential streets and quaint downtown, but my hometown’s the birthplace of Google, Round Table Pizza, and the psychedelic 60s. I lived a block away from what is now the first-ever Tesla Motors dealership; as a high schooler, I worked there as a file clerk when it was a Chevy showroom. (I got hit by a truck while sprinting across the street after work to watch Donahue. If only I’d owned a DVR in 1989, I would’ve skipped the ambulance ride to the hospital.)

Menlo Park is also home to the Connoisseur’s Marketplace, a difficult-to-spell mid-summer festival highlighting food, wine, music, and art. As kids, my sister and I would peer into each of the stalls, tug on our parents’ arms and beg to buy trinkets and snacks. “Too expensive,” they’d say. 

"Can we at least buy a lemonade? It’s hot out!"

"No. We have lemons at home, and we live two blocks away."

Argh.

The one thing—the only thing—for which my mom and dad would gladly shell out their hard-earned bucks? Pork-a-bobs. We always made a beeline for the Filipino stand offering grilled swine slathered with a sticky-sweet barbecue glaze. I haven’t been back to the Connoisseur’s Marketplace in over twenty years (even though it’s just the next town over from Palo Alto), but I still think about those skewers.

This year’s Connoisseur’s Marketplace just took place last weekend. So when the fine folks over at U.S. Wellness Meats asked me to develop a new recipe for them, Pork-a-Bobs were the first thing to spring to mind.

Peachy Pork-a-Bobs by Michelle Tam http://nomnompaleo.com

My version incorporates sweet summer peaches in the smoky, fruity sauce, because I really don’t know of a better flavor combination than grilled pork and peaches. The pork is marinated in a simple, flavorful marinade, which means the sauce isn’t absolutely necessary. But I brush on the sauce after the pork’s off the grill (so it doesn’t burn) to give the meat an extra boost of flavor and to make it a fun, messy, lick-your-fingers treat.

Although I normally reserve pork shoulder for low and slow cooking preparations, it’s also fantastic cubed and grilled. This recipe keeps on giving because the pork reheats beautifully and the leftover sauce (which can be smeared on your favorite meats) will keep for up to a week in the fridge.

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  1. daddoshouse reblogged this from nomnompaleo and added:
    Dinner for tonight. It’s been marinating for a day. :-) I’ll post a pic of my final product. Side Note: If you haven’t...
  2. goryginger reblogged this from nomnompaleo and added:
    Yum
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