Grilled Pork Spedies

A few weeks ago I told you all how I’m working with the Pork Board to get the word out about how great pork is for grilling!  So today I’m sharing a special recipe–my Grilled Pork Spiedies.

Now if you aren’t from the Binghamton NY area, you probably have no idea what Spiedies are.  Let me enlighten you!  Spiedies are a local specialty-a specific kind of marinade that you can use on pork, chicken or venison.  This is not a quick, 30 minute marinade.  It’s a full on 24 hour   at a minimum (heck a week is better) good, deep marinade!  As with many regional specialties,  there are many variations on the recipe–but most include lemon juice, cider vinegar, oil, mint, garlic and oregano.

Once they’ve marinated, you thread them onto skewers and grill them .  The “proper” way to eat your Spiedies is to take some nice, fluffy Italian bread, wrap it around the spiedies and then pull them off the skewer.  Eat as a sandwich (kind of like a hot dog in a bun).

Of course you can just eat them plain or spread them in a salad.  Locally there are even some places where you can order them on your pizza!

Print

Grilled Pork Spedies

Ingredients

• 2 LB of Boneless Ribeye Pork Chops
• 1/4 C Lemon Juice
• 1/3 C Olive Oil
• 1/4 C Cider Vinegar
• 2 Cloves Garlic chopped
• 5 Fresh Mint Leaves minced
• 1 TBS Basil
• 1 TBS Parsley
• 1/2 tsp Oregano
• 1/2 tsp garlic salt
• 1/2 tsp salt
• 1/2 tsp pepper

Instructions

1. Cut your boneless Ribeye Pork Chops into 1 inch cubes.
2. In your marinating container combine all other ingredients and whisk well.
3. Marinate meat in mixture at a minimum overnight—but up to as long as a week. The longer the better!
4. Slide meat onto skewers and grill till done.
5. Tip: Soak your empty wooden skewers in water for 30 minutes prior to use
6. Serve your Grilled Pork Spiedies on Italian bread or hotdog rolls.

Variations:

1. Freezer Marinated Grilled Pork Spiedies: Following the recipe above place all marinade ingredients in a 1 gallon zippered freezer bag. Add in the cubes of Ribeye pork chop. Seal the bag almost, but not quite, all the way. Squeeze out as much air as possible and then seal, label with a permanent marker and freeze. To use pull out of the freezer and thaw in the fridge for 1-2 days. The pork will marinate as it thaws.

Since we are talking about pork I want to remind you–there are new names coming soon for all your pork cuts in store!  These names now match the same types of cuts you are used to seeing on your beef cuts.   When you start comparing those pork cuts to the beef cuts, well, you see what a huge bargain pork really is!

Last but not least, don’t forget to enter the “Pork Chop Drop” Sweepstakes (scroll to the bottom of the page once you click through). It’s easy–just read the pork tips, answer three trivia questions, and play for instant prizes and a chance to WIN $1,000! 

****This is a sponsored post****

Disclosure: I’ve received compensation for my time and efforts in creating this post. All thoughts and opinions are my own.