You can grill or bake these Korean Pork Kabobs. The pork is soft and juicy, and the glaze is a mix of sweet and spicy spices.
Skewers, kabobs, shish kabobs…. No matter what you call them, they’re always a tasty change!! They’re fun for both adults and kids to eat, and this Korean BBQ version is out of this world!
Juicy, flavorful pork skewers can easily be prepared in the oven for a fun and tasty meal With the right choice of pork, marinade and baking technique, oven-baked pork skewers turn out perfect every time This comprehensive guide covers tips, tricks and step-by-step instructions for making tender and delicious pork skewers in the oven.
Benefits of Cooking Pork Skewers in the Oven
There are several advantages to baking pork skewers in the oven rather than grilling:
- Oven heat is easier to control and regulate. This prevents overcooking.
- Marinades are less likely to burn compared to grilling.
- Skewers cook evenly without needing to be rotated.
- Oven-baking works year-round, not just in summer.
- The oven allows cooking larger batches of skewers.
- Less chance of flare-ups from pork fat.
- Indoor cooking avoids weather-related hassles.
While grilled pork skewers are delicious, the oven creates wonderful results too.
Selecting the Best Pork for Skewers
The right pork cut is key for skewers that turn out moist and tender Look for these oven-friendly options
- Pork shoulder – Excellent for skewers. Contains marbling for flavor and moisture.
- Pork tenderloin – Lean yet tender. Slices easily into cubes.
- Pork loin chops – Similar to tenderloin. Very lightly marbled.
- Pork belly – Adds rich flavor but requires longer cooking.
Shoulder and tenderloin are ideal picks for oven-baked pork skewers. Select meat that’s 1 to 1 1⁄2 inches thick for proper skewer length.
Preparing Pork Skewers for the Oven
Proper prep ensures delicious oven-baked pork skewers:
- Cube the pork – Cut into 1 to 1 1⁄2 inch cubes for even cooking.
- Marinate the pork – Infuse flavor and moisture. Avoid high-sugar marinades which may burn.
- Soak wooden skewers – Prevent burning. Wrap ends in foil for extra protection.
- Thread pork and veggies – Alternate for presentation and even cooking.
- Brush with oil – Prevent sticking. Use oil with high smoke point.
Once prepped, refrigerate skewers up to 24 hours for fullest flavor infusion.
How to Cook Pork Skewers in the Oven
Follow these simple steps for perfect oven-baked pork skewers:
- Preheat oven – Crank up the heat to 450°F to sear and seal in juices.
- Prep baking sheet – Line with foil or parchment for easy cleanup.
- Arrange skewers – Place on sheet at least 1 inch apart to allow airflow.
- Bake – Cook for 12-15 minutes until browned. Turn halfway through.
- Flip and season – Flip skewers, salt, pepper and drizzle with olive oil or glaze.
- Finish baking – Return to oven for 10-15 minutes until 145°F internal temp.
- Rest – Let skewers sit 5 minutes before serving.
The initial high heat helps create a nice sear while finishing at a lower temp cooks the pork perfectly without drying it out.
Handy Tips for Oven-Baked Pork Skewers
- Use metal or porcelain coated metal skewers for best results. Plastic can melt.
- Choose a baking sheet with low sides to prevent steaming.
- Add cubed onion, bell pepper, pineapple or other favorite veggies.
- Try a sticky glaze for the last 5-10 minutes for added flavor.
- Insert an instant-read thermometer sideways to check doneness.
- Let pork rest before serving to redistribute juices.
Common Mistakes and Solutions
Burned exteriors – Use moderate oven temp, avoid high-sugar marinades, flip skewers halfway through cooking.
Dry, overcooked meat – Don’t overbake. Pork dries quickly once past 145°F internal temp.
Fat flare-ups – Trim excess fat. Discard any flaring drippings.
Bland flavor – Marinate overnight for fullest flavor or use a glaze.
Vegetables charred – Soak wooden skewers. Add veggies later in baking process.
Fascinating Flavor Pairings for Pork Skewers
Pork’s versatility allows for endless flavor pairings. Consider these tasty combinations:
- Apple maple – Sweet apples and maple syrup or glaze
- Jerk – Spicy jerk seasoning and mango
- Korean – Gochujang, sesame oil, scallions
- Mediterranean – Lemon, oregano, olives, artichokes
- Thai – Coconut milk, red curry, basil, peanut sauce
- Cuban – Lime, cilantro, garlic, orange juice
Let your imagination run wild with globally inspired pork skewer recipes!
Serving Suggestions
Transform basic pork skewers into a complete meal:
- Make mini skewers for easy appetizers
- Stuff into pitas or wraps for handheld fun
- Plate over rice pilaf or coconut rice
- Top a salad for a protein punch
- Pair with roasted veggies or sweet potato fries
- Add to nachos, tacos or fajitas for a filling
- Serve with chimichurri, harissa or chimichangas
Take oven-baked pork skewers from boring to brilliant with creative serving ideas.
Storing and Reheating Leftovers
Properly stored, leftover pork skewers keep 4-5 days refrigerated:
- Allow skewers to cool completely before storing.
- Refrigerate pork skewers within 2 hours of cooking.
- Store skewers in airtight container to prevent drying out.
- Reheat gently in a 300°F oven until warmed through.
Reheating tip: Add barbecue sauce or glaze to revive any dried pork leftover from initial baking.
FAQs
What is the best lean cut for oven pork skewers?
Pork tenderloin has the most lean, easy to chew texture. It stays moist when baked.
Do you need to precook pork before skewering?
No precooking needed! The oven bake cooks cubes thoroughly as long as they are 1-2 inches in size.
What temperature should I bake pork skewers at?
Start at a high temp (450° F) to sear then lower to 350°F to finish cooking without drying out.
How long should I bake pork skewers for?
Most pork skewers require 25-35 minutes baking time depending on thickness. Check internal temp.
Can I reuse the marinade as a sauce?
Do not reuse marinade after raw meat has been soaking in it unless boiled first to kill bacteria.
The Satisfying Simplicity of Oven-Baked Pork Skewers
From prep to finish, oven pork skewers offer hassle-free simplicity. Their build-your-own nature means customizeable flavors and combinations for something new each time. Kids and adults alike will love assembling and devouring these fun, hands-on baked skewers. With this complete guide, you’ll be skewering succulent oven-baked pork in no time.
How to Make Pork Kabobs
First, if you’re using wooden or bamboo skewers, be sure to get them soaking in water. You’ll want to have them soaking for 30+ minutes so they don’t burn on the grill. You can opt to use metal skewers if you have them.
Next, cut the tenderloin in to 1-inch pork pieces. You can make them a little bigger, but I don’t think you should cut them down too much because they’ll get too done.
Now, make the sweet and spicy sauce that’ll be brushed on the pork skewers. Mix the sauce ingredients together and heat them in the microwave until the brown sugar is gone and the mixture starts to boil. You can do this in a saucepan if you prefer.
Set the sauce aside to cool off a bit while you thread the skewers. Add several pieces of pork on each skewer and season with salt and pepper.
After that, you can either grill or bake the pork. If you use a grill, make sure the grates are clean and then lightly oil them with olive oil or vegetable oil. Grill the pork for 8 to 12 minutes, turning it over and brushing it with sauce every now and then, until a meat thermometer inserted into the biggest cube reads 145F.
Remove from the grill, top with sliced green onions and sprinkle with sesame seeds!
NOTE: Be careful to keep the raw ingredients and plates separate from the cooked to prevent cross-contamination. Have a clean plate or tray ready for the cooked kabobs. You shouldn’t use the extra sauce unless you boil it to get rid of any raw meat juices that the brush may have picked up.
Ingredients for Pork Kabobs
- Tenderloin: The pork tenderloin is the best cut of pork in my opinion. When cooked right, it’s very tender and juicy. Not as tender as pork tenderloin, but still a good choice if you don’t have any. Pork loin or boneless pork chops are also good.
- Things that go into the sauce: honey, garlic, ginger, soy sauce, Gochujang (Korean chili paste), brown sugar, and soy sauce
- Garnishes – Green onions and sesame seeds.