Stephen Yen, head chef of Tao Downtown in NYC, whipped up these skewers entirely using the brand new Solo Stove Fire Pit Cooking System, which converts our smokeless fire pits into grilling and cooking machines. Using the heat and flavor from oak firewood, Stephen used the cast iron cooking surface to get an amazing sear!

Prep

Ingredients

2 LBS of Pork Tenderloin, cut into 1 in pieces

1 Can of Lychees

10 Skewers Sticks

Marinade

60g Hoisin

5g Soy Sauce (low sodium)

3g Rice Wine

5g Honey

1g Five Spice Powder

2g Sesame Oil

Finishing BBQ Glaze

50g Ketchup

10g Worcestershire

5g Hoisin

1g Five Spice Powder

20g Black Vinegar

5g Sriracha

Directions

Put all of the marinade ingredients into a bowl and mix well.

Place the cut pork pieces into the marinade and refrigerate for 24 hours.

Start your Bonfire about 45 minutes before cook time to allow a bed of coals to form and for the cast iron surface to reach about 500°.

Remove the pork and using a paper towel, remove excess liquid.

Start to build the skewers, alternating the pork and lychee on the skewer.

Each skewer should use about 4-5 pieces of pork with a piece of lychee in between.

Place skewers onto the Cast Iron Grill, then cook for two minutes on each side or until pork reaches 145°.

Once finished, remove from cooking surface and drizzle with Chinese BBQ sauce and enjoy!

For more recipes from Stephen Yen follow him on instagram

Cooking

Chinese Style BBQ Skewers with Sweet Lychee

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