3 ounce white wine (3 to 4 oz - half a mini bottle)
2 tablespoon vegetable or olive oil
2 tablespoon ginger root, fresh
2 tablespoon lime peel
2 garlic gloves
1 teaspoon ground white pepper
1 teaspoon salt (more or less, depending on taste)
1 1/2 pound boneless pork rib (or any other cut of pork; see notes)
Enough skewers to skewer the meat; I use 10 in. metal skewers in my cooking of which I need 2.
If using bamboo skewers place them in water to soak them.
Chop up the ginger coarsely and crush it with the side of your chef's knife.
Crush the garlic with the side of your chef's knife.
Cut up meat into 1 in. cubes and place into a zip lock bag or a vacuum canister.
Combine first 8 ingredients in a bowl to make a marinade.
Pour marinade into bag or canister, and remove as much of the air as possible (you can use the straw method as described in the Montreal steak recipe, if using a zip lock bag).
Refrigerate for 2 hours.
Place the meat to skewers, and cook using your favorite method (BBQ/Oven) to well done (internal temperature 160F).
For this recipe I use boneless pork rib because it has a bit of fat in it, which prevents the meat from drying up when cooking.
You can use other cuts of pork (pork loin, pork tenderloin, boneless pork chop), or something to try instead would be boneless chicken.