pork skewers

Hello everyone and welcome to my new food blog! My name’s Christine and I work as a research and development chef while also catering meals to the staff at our company. I’m going to be sharing the recipes and menu plans that I prepare at work so you can cook these delicious meals at your home! Beneath each recipe you’ll find some tips and corrections that I’ve made to the recipe; many times recipes have to be tweaked so to eliminate that step for you, I’ve pinpointed all the changes I’ve made. Today I will be showing you how I made my version of the pork tenderloin with Chinese ginger and lemon sauce.pork tenderloin with ginger and lemon saucepork tenderloin with ginger and lemon saucepork tenderloin with ginger and lemon sauce

Serves 4


Pork skewers with Chinese ginger lemon sauce

1 hr, 15 Total Time

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  • 1 tbsp oil
  • 2 tbsp scallions, chopped
  • 1 tbsp ginger, minced
  • 2 garlic cloves, minced
  • 1/2 cup Chinese rice wine
  • 1/2 cup chicken broth
  • 1 tbsp granulated sugar
  • zest and juice of 1 lemon
  • 1 tbsp soy sauce
  • 1/2 tsp five-spice powder
  • 1/2 tsp freshly ground black pepper
  • 1 lb pork loin cut crosswise into 1/2-inch-thick slices
  • 1 tsp cornstarch mixed with 2 tbsp water


  1. Heat oil in a medium sauce pot over medium-high heat. Add scallions, ginger, and garlic and saute 30 seconds or until aromatic. Add Chinese rice wine, chicken broth, brown sugar, lemon zest and juice, soy sauce, five-spice powder, and black pepper. Bring to a simmer. Remove from heat and let cool.
  2. Meanwhile, cut pork loin into 1/2 inch thick slices. Pour half of the cooled sauce over the pork and marinate for 1 hour or overnight. Reserve the remaining marinade for the sauce.
  3. Soak bamboo skewers in water for 30 minutes. Preheat grill to medium heat.
  4. Remove pork from the marinade and skewer the meat. Cook on the grill until grilled marks appear and the pork is no longer pink. Remove from the grill.
  5. Meanwhile, prepare the sauce. Heat the reserved marinade and bring to a simmer over medium heat. Add the cornstarch-water mixture and cook for 1 minute or until slightly thickened. Brush sauce on the skewers and serve.

**Helpful tips and common mistakes

Skewers are always a fun way to serve meals, I mean anything served on a stick is bound to be good, right? Start by preparing the marinade. Let cool before adding the pork or the hot marinade will cook the meat.

While you’re waiting for the marinade to cool, prepare the pork. Cut into thin slices to allow it to cook quickly.
pork loinPork ready for 50 people!
pork tenderloin with chinese gingerNext comes the fun part, skewering the meat onto the sticks.  Make sure to soak the skewers in water for at least 30 minutes so they don’t burn when you cook the pork.pork tenderloin with chinese gingerUse the remaining marinade to turn it back into a sauce and give the pork even more flavor. Reheat the sauce to kill any bacteria from the raw meat and finish with the cornstarch slurry to thicken it up. Once it is at the right consistency, pour it over the pork skewers and voila! There you have it!

The sauce for the pork was a little tart with a slight sweetness. Serving the tenderloin on skewers made them more fun to eat; perfect for large gatherings!
pork tenderloin with ginger and lemon sauce



Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.


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