Grilled Pork Appetizers

Fourth of July. Post-pandemic version. The Claycut Drive cookout returned with a vengeance: forty people, the biggest yet. Carl and Janet. Tee-Claude's army. Marcus and his toddler. DeShawn and his girlfriend. Terri and her husband. Neighbors I haven't seen in a year. People who came out of quarantine blinking at the sun and hungry for crawfish and community.

Brisket. Texas-style. Same as always. But this year I also did a whole hog — my first. Pierre welded a spit extension for the pit, and I slow-roasted a 60-pound pig for sixteen hours, starting at midnight, and by noon on the Fourth it was mahogany-skinned and falling-apart tender and the neighborhood smelled like the best restaurant within a hundred miles because it was. Danielle said, "You're never going to top this." I said, "I said that about the brisket." She said, "You're getting worse." I am. I'm getting worse at moderation and better at barbecue, and I make no apologies.

After a sixteen-hour smoke session and forty people stripping a whole hog down to the bone, you’d think I’d want to take a break from pork — but here’s the thing: that cookout reminded me why this is the meat that brings people together, and it starts long before the main event hits the table. These grilled pork appetizers are what I’ll be firing up next year while the hog is still spinning on the spit, something to keep Carl and Tee-Claude’s crew off my back while the real magic finishes. Consider it the opening act to your own Claycut Drive moment.

Prep Time: 20 min | Cook Time: 15 min | Total Time: 35 min | Servings: 12

Ingredients

1 1/2 lbs pork tenderloin, cut into 1-inch cubes
3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon black pepper
1 tablespoon vegetable oil, for grill
2 green onions, thinly sliced, for garnish
1 tablespoon toasted sesame seeds, for garnish
Wooden or metal skewers

Instructions

Soak skewers. If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
Make the marinade. In a medium bowl, whisk together soy sauce, honey, sesame oil, garlic, ginger, red pepper flakes, and black pepper until well combined.
Marinate the pork. Add the pork cubes to the marinade, toss to coat evenly, cover, and refrigerate for at least 15 minutes or up to 2 hours for deeper flavor.
Preheat the grill. Heat your grill or grill pan to medium-high heat. Brush the grates lightly with vegetable oil to prevent sticking.
Skewer the pork. Thread 3–4 pork cubes onto each skewer, leaving a small gap between pieces to allow even cooking.
Grill the skewers. Place skewers on the grill and cook for 5–6 minutes per side, turning once, until the pork is nicely charred on the outside and cooked through to an internal temperature of 145°F.
Rest and garnish. Transfer skewers to a platter, let rest for 2 minutes, then garnish with sliced green onions and toasted sesame seeds. Serve immediately.

Nutrition (per serving)

Grilled Pork Appetizers — When the Whole Hog Gets the Neighborhood Talking