The boys have been bugging me to add more Asian-inspired flavors into our dinner rotation which makes me a little nervous. I am a Midwestern farm girl by birth who spent time in the South and moved out West, ethnic food was never really on the menu for me. What do I make? Where do I start? My first attempt was ridiculously simple, easy… basically safe. I stuck mostly with what I know, meat and fresh veggies, and made pork kabobs. This glaze was my foray into something new and different. I think it would be pretty tasty on chicken too. I brined the pork first in the Best Brine Ever for added flavor!