Again, with this dish feel free to use your own imagination in adding some vegetables, mix with other kind of meat, serve over rice or whatever you would like. The marinade I took it from an old South Pacific recipe that required some kind of meat we do not normally eat or buy. But the marinade is excellent on the spicy side.
Ingredients: One fresh hot chili, small onion, ginger root, fresh lime juice, salt, vegetable oil, about 2 lbs boneless pork butt.
Hot chili should be washed, stemmed and seeded and chopped coarsely. Same with the onion. Fine grate the ginger root about 2 teaspoons. The pork butt should be trimmed of excess fat, cut into 1" thick slices and then into 1/2" squares.
Preparation: Put the coarsely chopped chili and onion together with ginger, 2 tbs lime juice, 2 tbs salt and 2 tbs of water in a blender and blend at high speed until the mixture becomes smooth. You have to turn the blender off a couple of times and scrape the sides with a flexible (rubber) spatula. Pour the smooth mixture into a mixing bowl and add the pork meat. Mix so the meat is all covered with the marinade. Cover and let sit for at least one hour or refrigerate for 2-3 hours. Remove the pieces of pork and thread them on wooden or bamboo skewers. If you would like you can add some vegetables like mushrooms, green pepper, tomatoes, squash, onion, garlic or whatever you prefer. Brush with vegetable oil and cook them in your favorite way: hibachi, grill, stove broiler, camp fire. Cook for about 8-10 min or until the pork is crisp and brown and there is no read meat showing when poked with a sharp knife.
You can serve as an appetizer or as a main course with rice and green salad.
Bon Apetite!
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