Bank all red hot coals to one side of habachi grill    Whisk 1/4 cup of hoisin sauce 1 Tbsp mirin and 1/2 Tbsp soy sauce, 1/2 Tbsp rice vinegar and 1/2 Tbsp orange juice    Cut 1 1/4 lb pork tenderloin into 1-inch cubes    Slice 2 small bunches of scallions into 1 1/2 inch lengths    Thread onto skewers alternating pork and scallions    Brush with olive oil and season with salt and pepper   Cook on grill until browned-about four minutes    Flip and brush with hoisin mixture    Grill for three more minutes and brush with more sauce    Move skewers the hot spot on the grill and cook two more minutes flipping once and brushing with more sauce    Remove from grill and serve  

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