Serves 10-12 as a starter
1/4 cup honey
2 tablespoons fresh ginger, grated
1/3 cup white wine vinegar
5 garlic cloves, crushed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3/4 cup vegetable oil
3 pounds pork, cut into 1½-inch cubes
Long wooden skewers
Juice of 8 lemons
1/4 cup chile powder
1 teaspoon kosher salt
3 pounds TEXAS WATERMELON, cut into 1½-inch cubes ‒ See note
Combine the honey, ginger, vinegar, garlic, salt, and pepper in a bowl and whisk in the oil. Add the pork cubes and coat with the marinade. Transfer to a zipper bag and refrigerate overnight. Put the skewers in a container, cover with water and soak. Skewer four pieces of pork, sliding them to the lower half of the stick, and cook over a high flame for a total of about seven minutes, rotating and basting.
While the pork skewers are cooking and cooling mix the lemon juice, chile powder, and salt in a large bowl. Add the cubed Texas Watermelon and carefully toss to cover. Immediately skewer four pieces of "chiled" Texas Watermelon above the grilled pork. Serve immediately
Note: Weight is after the watermelon rind has been trimmed off the pink flesh.
Recipe by Chef Michael Flores • © 2010 Mis En Place, LLC
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