1 jalapeno roughly chopped for less heat remove seeds
6 servings kosher salt and pepper freshly ground
2 pork tenderloins trimmed cut into 1 1/2-to-2-inch pieces
1 tablespoon brown sugar light packed
0.3 cup rice vinegar not seasoned
4 scallions thinly sliced roughly chopped 3 , 1
1 teaspoon sesame oil toasted
0.3 cup soya sauce
3 tablespoons vegetable oil plus more for brushing
Equipment
food processor
bowl
frying pan
plastic wrap
grill
skewers
wooden skewers
Directions
Soak 12 long wooden skewers in water, at least 30 minutes. Meanwhile, toast the cumin seeds in a small skillet over medium heat, swirling the pan, until slightly golden, about 4 minutes.
Transfer to a plate.
Combine the 3 chopped scallions, the jalapeno, ginger, garlic, 1 tablespoon vegetable oil, the brown sugar, 2 teaspoons soy sauce, the five-spice powder, 3/4 teaspoon salt and 1/2 teaspoon pepper in a food processor and pulse until a paste forms.
Add the toasted cumin seeds; pulse once or twice to crack them slightly.
Lightly season the pork with salt and pepper; rub with about three-quarters of the cumin paste. Cover with plastic wrap and refrigerate at least 30 minutes and up to 1 hour.
Combine 1 teaspoon of the remaining cumin paste, the remaining 1/4 cup soy sauce, the vinegar, sesame oil and 1 tablespoon water in a small bowl. Stir in the sliced scallion and set aside.
Preheat a grill to medium.
Combine the remaining cumin paste and 2 tablespoons vegetable oil in a small bowl; set aside for basting. Generously brush the grill grates with vegetable oil. Thread 3 or 4 pieces of pork on each skewer and brush with vegetable oil. Grill the kebabs, turning, until marked all over, 6 to 9 minutes, basting with the cumin-oil mixture during the last minute.
