Name: Grilled Pork Kebabs with Ginger Molasses Barbecue Sauce
Cook time: 45 minutes
Total time: 1 1/4 hours
Ingredients: 6 tablespoons cider vinegar; 2 tablespoons sugar; 2 tablespoons ketchup; 1 1/2 tablespoons molasses (regular or robust; not blackstrap); 1 tablespoon minced garlic; 1 tablespoon minced fresh serrano or other small hot green chile (1 or 2), including seeds; 1/2 tablespoon minced peeled fresh ginger; 1/2 teaspoon salt; 1 (1-lb) pork tenderloin, trimmed; 1/4 teaspoon salt; about 30 (8-inch) wooden skewers, soaked in water for 30 minutes

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Photo by Romulo Yanes

If you are making the creamed grilled corn and are using a charcoal grill, grill the corn first, then add more briquettes to keep the fire hot while you finish up the corn dish on the stove. Then keep the corn warm, covered, over low heat while grilling the grilled scallions with lemon and pork.

Cooks' notes:

·Barbecue sauce can be made 6 hours ahead and chilled, covered. ·Kebabs can be prepared 6 hours before grilling (without salt or sauce) and chilled, covered with plastic wrap. ·If you aren't able to grill outdoors, cook kebabs in a hot oiled well-seasoned ridged grill pan over moderately high heat.

Recipe notes

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