Chinese pork kebabs

Ingredients:

Marinade and sauce

• 5 cm ginger root, finely grated
• 1 large clove of garlic, finely grated
• 1/4 cup soy sauce
• 1/4 cup dry white vermouth
• 2 tbsp. l. rice vinegar
• 2 tablespoons dark sesame oil
• 1 tbsp. sugar
• 0.5 cup hoisin sauce

Shish kebabs

• 700 g pork tenderloin, cut into 2.5 cm pieces.
• 1 cup snow peas (about 110 g)
• 1 can (220g) canned chopped water chestnuts, drained
• 2 small sweet red peppers, halved, seeded and cut into 2.5cm pieces.
• 1 can (425g) small corn on the cob, drained and halved
• Half a Navelina orange, cut into 4 wedges, then cut the wedges in half
• 2 tbsp vegetable oil + extra for greasing the grill grate
• Special equipment: 8 skewers, 20 cm long.

Iced tea

• 2 bags of black tea
• 1 liter of boiling water
• Ice
• Sugar or sweetener

Preparation:

1. Marinade and sauce:
   
   In a measuring cup, combine the ginger, garlic, soy sauce, vermouth, vinegar, sesame oil, and sugar. Transfer 1/4 cup of the marinade to a small bowl, add the hoisin sauce, and set aside.
2. Shish kebabs:
   
   Combine the remaining marinade in a medium bowl with the pork, cover and refrigerate for 30 minutes.
   
   Carefully thread 1 piece of pork onto a skewer, 1 snow pea pod folded over a water chestnut slice (the pod will split on one side, but will help hold the nut), a slice of red pepper, and a slice of corn; repeat twice, finishing with an orange slice, skin-side down. Repeat with the remaining skewers and ingredients.
3. Preheat the grill to medium-high heat. Brush the kebabs with vegetable oil and season with salt and black pepper. Lightly oil the grill grate. Grill the kebabs until the pork is cooked through and an instant-read thermometer inserted into the grill registers 140°F (60°C), 7-8 minutes per side. Brush the kebabs with the sauce and continue grilling until the marinade caramelizes, about 1 minute.
4. Iced tea:
   
   Pour boiling water into a 2-liter heat-resistant glass pitcher and add tea bags. Let steep for 3-5 minutes. Remove the bags, add sweetener, and stir. Add 900 g of ice (6 cups) and refrigerate until ready to use.