Yield: 4-6 Servings

Ingredients:

24 each Lean pork strips, thinly sliced, 1 to 1 1/2 oz. each

24 each Bamboo skewers

as needed Water to soak skewers

for service Chef Larry's Spicy BBQ Sauce (recipe follows)

for service Chef Larry's Macaroni Salad with Truffle Oil (recipe follows)

to garnish Edible orchids

to garnish Scallion, minced

For Chef Larry's BBQ Marinade:

1 cup Rice wine vinegar

3/4 cup Soy sauce

10 each Garlic cloves, minced

1/2 cup Sugar

1 tsp. Whole black peppercorns, crushed

1/2 tsp. Salt

Method:
Soak bamboo skewers in water for 1 hour. Place pork strips on skewers using a weaving motion. Once pork strip is on skewer pull until flat. Repeat until all pork strips are skewered. Place in deep dish. Prepare marinade by combining ingredients and mixing thoroughly. Pour marinade over skewers. Place under refrigeration and marinate overnight. Prepare Chef Larry's Spicy BBQ Sauce and Macaroni Sald with Truffle Oil per recipes, reserve. Preheat grill or BBQ. Remove skewers from marinade and drain well. Place marinated pork skewers on grill. Cook for 3 - 4 minutes per side. Baste chicken breasts wth Chef Larry's Spicy BBQ Sauce. Place cooked skewers on a serving platter. Garnish with edible orchids and minced scallion. Place Chef Larry's Macaroni Salad with Truffle Oil in bowl and serve with grilled pork skewers.

Chef Larry's Spicy BBQ Sauce

Yield: 1 pint

Ingredients:

1/4 cup Soy sauce

1 cup Tomato ketchup

1/2 cup Brown sugar

3/4 cup Apple juice

1/4 cup Dry Sherry

1 tsp. Fresh ginger, peeled and grated

1 each Scallion, minced

1/2 tsp. Garlic, chopped

1/3 tsp. Crushed dried chili flakes

to taste Fresh ground black pepper

Method:
Place soy sauce, brown sugar, apple juice, ginger and garlic in saucepan and bring to a simmer over medium heat. Reduce heat and stir in tomato ketchup, scallions, Sherry and crushed chile flakes, simmer for 25 minutes. Stirring constantly to avoid scorching. Season with pepper and remove from heat. Cool sauce and store under refrigeration until needed. Use as a basting and condiment sauce. For more heat, increase quantity of crushed chile flakes.

Chef Larry’s Macaroni Salad with Truffle Oil

Yield: 4-6 Servings

Ingredients:

12 oz. Elbow macaroni, cooked

1/3 cup Heavy mayonnaise

3 each Scallion, minced

1/3 cup Celery, chopped

1/3 cup Carrot, shredded

1 tbsp. Salad mustard

2 tsp. Sugar

1/3 tsp. Truffle oil

to season Salt

to season Fresh ground black pepper

Method:
Combine ingredients, season with salt and fresh ground black pepper. Mix well. Adjust seasoning if necessary. Chill well until service.