⅘ lb pork shoulder/butt
1 small onion, cut into 8 wedges
1 medium zucchini, cut into ½” rounds
1 Japanese eggplant, cut into ½” rounds
1 medium red bell pepper, seeded, cut into 12 pieces
Kosher salt and freshly ground black pepper
½ clove garlic, sliced
½ lemon, juiced
Fresh herbs (Italian parsley, rosemary, thyme, bay leaf), roughly chopped
2 tablespoons olive oil, divided
3 tablespoons extra virgin olive oil, divided
½ lemon, cut into wedges
(1st day) Rub entire surface of pork with salt, pepper, garlic, lemon juice, and 1 tablespoon of olive oil. Place herbs on top and marinate overnight.
(2nd day) Cut the marinated pork into 8 equal pieces. Using a 7" bamboo skewer, thread the ingredients in the following order: bell pepper, onion, pork, zucchini, eggplant, bell pepper, onion, pork, zucchini, eggplant, and bell pepper. Sprinkle salt and pepper. Repeat this step to make a total of 4 skewers.
Preheat oven to 480ºF (250ºC). Preheat the skillet over medium-high heat for about 90 seconds. Add in olive oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then turn down to medium heat. Add the skewers and sear for about 2 minutes. Flip the skewers, sprinkle salt and pepper, and drizzle 1 tablespoon of extra virgin olive oil over the skewers.
Transfer to oven and roast for about 15–20 minutes while occasionally basting the rendered fat over the skewers. Roast until the pork is cooked through and golden brown. Once cooked, drizzle the remaining extra virgin olive oil over the skewers to finish. Serve with lemon and herbs as desired.
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