Maple-Wasabi Kabobbies

Pork / Recipes with Maple Syrup

Recipe — Maple-Wasabi Kabobbies
Cooling Time:
4 portions
Metric Imperial


  • 1 lb pork, cut in strips
  • 1 garlic clove, crushed
  • 1 teaspoon fresh ginger, grated
  • 3/4 teaspoon ground coriander
  • 1/4 cup vegetable oil
  • 1/4 cup rice vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon soy sauce
  • 1/4 teaspoon wasabi paste (or Dijon mustard)


  1. Thread the strips of pork onto 12 skewers. Then marinate the kabobs.
  2. In a big dish, combine the rest of the ingredients and mix well. Put the kabobs in the marinade and refrigerate for 2 hours.
  3. Remove the kabobs (reserving the marinade), pat dry, place them on a baking sheet and put in the oven on the top rack to broil.
  4. Broil for about 3 minutes on each side. If you want a sauce for the kabobs, combine 125 ml (1/2 cup) of water and the reserved marinade in a small saucepan and bring to a boil. Let it reduce for 5 minutes.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.