Korean Pork Skewers

I found this recipe in an insert in our paper. It was wonderful. They make very good appetizers. I am posting it as written. However, when I made mine, I only used 2 TBS. of the Thai Chili Paste. And for us it was plenty enough heat. I hope you enjoy this recipe.

• Ready In: 15 mins
• Serves: 8-10
• Yields: 30 slices

Ingredients

• 3  tablespoons  thai chili paste
• 2  tablespoons soy sauce
• 2  tablespoons rice vinegar
• 1  tablespoon fresh ginger, minced
• 1  tablespoon fresh garlic, minced
• 1⁄2 teaspoon hot red pepper flakes
• 1 (1 lb)  pork tenderloin, sliced thinly (you should get about 30 slices)

Directions

1. Mix chili paste, soy sauce, rice vinegar, ginger, garlic, and pepper flakes in a small bowl.
2. Place the thinly sliced pork in a quart-size zipperlock bag; add marinade, mix well and seal.
3. Refrigerate for 4 hours or up to 2 days.
4. When ready to serve, adjust oven rack to highest position and turn broiler on high.
5. Thread each slice of pork onto a toothpick and place on a wire rack set over a rimmed baking sheet.
6. Broil until golden brown and just cooked through; about 5 minutes.
7. For extra flavor and great color, garnish with thinly sliced scallion greens.