Updated Nov 24, 2014Chatelaine
- If using wooden skewers, soak in water. In a large bowl, stir hoisin with ketchup, soy, sherry and Tabasco. Spoon about 1 tbsp (15 mL) into a small bowl and set aside.
- Slice pork in half lengthwise, then cut into 1 1/2-inch (3.5-cm) chunks. Stir into sauce in large bowl. Cover and refrigerate at least 1 hour or overnight. Flavours meld as it sits.
- When ready to cook, oil grill and heat barbecue to medium-high. Cut peach and onion into large chunks, about the same size as pork. Place in a small bowl. Drizzle with oil and sprinkle with salt and pepper. Turn to coat. Alternately thread pork, peach and onion onto skewers.
- Barbecue kebabs with lid closed, turning often and basting with saved sauce halfway through, until pork is firm when pressed, 10 to 15 minutes. Terrific with potato salad or boiled new potatoes and corn on the cob.
While apples are the classic match for pork, this is the season to try ripe, juicy peaches – a sensational dish! The peaches sizzle up sweet and juicy.