Pork Kebab with Cumin and Chili

Ingredients:

• 2 pieces of pork tenderloin (about 700 g), cut into 4-5 cm pieces.
• 1 jalapeño or green chili pepper, coarsely chopped (remove the seeds for a less spicy flavor)
• 5cm piece of ginger, peeled and coarsely chopped
• 1 tbsp light brown sugar
• 2 tablespoons cumin seeds
• 4 green onions (3 coarsely chopped, 1 sliced ​​into rings)
• 1 coarsely chopped garlic clove
• 3 tbsp vegetable oil, plus a little extra for greasing
• 1/4 cup and 2 tablespoons soy sauce
• 1 teaspoon Chinese Five Spice Powder
• Coarse salt and freshly ground pepper
• 1/4 cup rice vinegar (unspiced)
• 1 teaspoon dark sesame oil

Preparation:

1. Soak 12 long wooden skewers in water for at least 30 minutes. Meanwhile, toast the cumin seeds in a small frying pan over medium heat for 4 minutes, until golden brown. Shake the pan constantly. Remove the seeds to a plate.
2. In a food processor, combine 3 chopped green onions, jalapeno pepper, ginger, garlic, 1 tablespoon vegetable oil, brown sugar, 2 teaspoons soy sauce, five-spice seasoning, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
   
   Grind the mixture to a paste-like consistency. Add the toasted cumin seeds. Pulse the mixture 1-2 more times to lightly grind the seeds.
3. Lightly season the pork with salt and pepper, and rub with 3/4 of the cumin paste. Cover with plastic wrap and refrigerate for 30-60 minutes.
4. Meanwhile, prepare the sauce: in a small bowl, combine 1 teaspoon of the remaining cumin paste, the remaining 1/4 cup of soy sauce, vinegar, sesame oil, and 1 tablespoon of water. Add the sliced ​​green onions, stir, and set aside.
5. Preheat the grill to medium. In a small bowl, combine the remaining cumin paste and 2 tablespoons of vegetable oil; set aside for brushing the pork.
   
   Generously oil the grill. Thread 3-4 pieces of pork onto each skewer and brush with vegetable oil.
   
   Grill the kebabs for 6-9 minutes, turning occasionally, until charred. Brush the meat with a cumin and olive oil mixture during the last minute of cooking. Let the kebabs rest for 5 minutes before serving. Drizzle with the sauce.