Pork medallions wrapped in smoky bacon, brushed with sticky teriyaki, grilled until glossy, and served right off the skewer with charred scallions, fluffy rice, and lime.
A delicious collaboration with our friends at @KikkomanUSA
Cut the boneless pork chops into 1½- to 2-inch thick medallions, about ¾ inch thick. Cut each slice of bacon in half. Wrap each pork medallion with a half-strip of bacon, then thread onto a skewer, piercing through the bacon seam to hold it in place. Add 4–5 pieces per skewer
2
Preheat a grill to medium-high heat and lightly oil the grates. Trim the scallions and toss with a little oil.
3
Place the skewers on the hot grill. Cook for about 3–4 minutes per side, brushing generously with Kikkoman Original Teriyaki as they cook. Continue turning and glazing until the pork is cooked through and the bacon is crisp at the edges, about 10–12 minutes total.
4
During the last 2–3 minutes of cooking, place the scallions directly on the grill. Cook until charred and wilted, turning once.
5
Arrange the skewers on a platter with the grilled scallions, a bowl of rice, and lime wedges on the side. Drizzle a little more teriyaki over the skewers just before serving. Optional: garnish with sesame seeds or sliced fresh chilies for extra color and heat.
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