Courtesy of Chef Jonathan Fahey at Boxi Park
Both sweet and spicy, these pork fingers will score a touchdown with any crowd. Prep all of the ingredients for this winning recipe ahead of time, pack them in your cooler and grill them up at your tailgate site.
• 24-ounce slab of unsliced smoked bacon
• 12 each 6” bamboo skewers
• 2 ounces sriracha sauce
• 2 ounces soy sauce
• 12 ounces hoisin sauce
• 2 ears corn
• 2 tablespoons sesame oil
• 2 tablespoons chives, chopped
• 1 tablespoon togarashi spice
• Sea salt and pepper to taste
Turn on outdoor grill and preheat oven to 350 degrees Fahrenheit. While oven is preheating, cut bacon into half-inch slices. Place onto ungreased cookie tray and bake in oven for 15 minutes to render some of the fat from bacon. Once cooked, remove from tray, pat with paper towel to remove excess grease and refrigerate bacon. As bacon is cooling, grill corn on outdoor grill, getting nice char. Cut corn from cob, place into mixing bowl and refrigerate. While corn and bacon are cooling, make sauce by whisking together soy sauce, sriracha and hoisin sauce. Remove corn from the refrigerator and make corn relish by mixing chives, sesame oil, corn and togarashi spice together. Season to taste with salt and pepper. Set aside. Remove bacon from refrigerator and skewer lengthwise through center of bacon. Cook bacon on grill, being sure to turn constantly to prevent flare up from the grease. Once bacon has some good char, baste with sauce and remove from grill. Plate skewers on serving tray and garnish with corn relish prior to serving.