• sugarcane-pork-pick_up_sticks

  • Sugarcane Pork Pickup Sticks


    Lemongrass Pork Mixture

    12 Entrée Servings; 5 sticks per serving

    • Ingredients
    • Ground pork
      6 pounds
    • Kikkoman Soy Sauce
      1 cup
    • Kikkoman Panko Japanese Style Toasted Bread Crumbs
      1 cup
    • Sweetened coconut flakes, toasted and pulverized
      3/4 cup
    • Lemongrass, finely minced
      3/4 cup
    • Scallions, finely minced
      3/4 cup
    • Ginger, finely minced
      3/4 cup
    • Garlic, finely minced
      1/2 cup

    • Ingredients
    • Sugarcane swizzle sticks
      60 each
    • Kikkoman Sweet Soy Glaze
      1 ½ cups, plus additional for brushing the meat
    • Kikkoman Sriracha Hot Chili Sauce
      1 ½ cups
    • Toasted sesame seeds
      To garnish


    1. Preheat a grill or grill pan over medium-high heat.
    2. With gloved hands, mix all of the pork mixture ingredients together until evenly combined. Divide into sixty equal portions (about 2-ounces each) and, with wet hands, shape into finger-shaped patties around the swizzle sticks.
    3. Bring 2-to 3-inches of water to a boil in a large pot. Working in batches as needed, arrange the sticks in a steamer basket, and steam until the pork is 150°F, 6 to 8 minutes.
    4. Brush the pork generously with sweet soy glaze and grill, turning as needed, until caramelized on all sides. Sprinkle with sesame seeds.
    5. For each serving, pour 2 tablespoons of the sweet soy glaze into a small bowl for dipping and then swirl in an equal portion of sriracha. Set on a plate with 5 skewers.