Chili Pork Satay

1 pound boneless pork chops, cut into about 3/8-inch thick strips

1/4 cup soy sauce

1/4 cup hoisin sauce

1/4 cup Thai sweet chili sauce

1 tablespoon vegetable oil

6 to 8 wooden skewers, soaked in water 30 minutes and drained

Place the pork strips in a quart-size zippered-top plastic bag. Combine the marinade ingredients (soy sauce, hoisin sauce, Thai sweet chili sauce, and vegetable oil) in a measuring cup, pour into the plastic bag, seal, and squish all around to coat the pork strips. Let marinate in the refrigerator for at least 2 hours, preferably overnight.

Preheat grill with burners on high for 10 minutes and lid down. Thread the meat onto skewers, accordion-style. Turn all the burners to a little lower than medium heat, place the skewers on the grill, and cook, with lid up, for a total of 10 minutes, 5 minutes per side. You may want to use a thin-bladed spatula to flip the satays. Use it upside down, sliding the blade gently under the meat to loosen it from the grill. Serve hot or at room temperature.

Yield: 4 servings

Source: The New Gas Grill Gourmet