For the marinade and mop: Whisk together the ginger, garlic, soy sauce, vermouth, vinegar, sesame oil and sugar in a measuring cup. Pour 1/4 cup of the marinade into a small bowl, whisk in the hoisin sauce and set this basting sauce aside.
For the kebabs: Toss the remaining marinade with the pork in a medium bowl, cover and chill in the refrigerator for 30 minutes.
Carefully thread onto a skewer 1 piece of pork, 1 snow pea folded over a water chestnut slice (the pea will crack on one side, but it will help hold in the water chestnut), a piece of red pepper and a piece of baby corn; repeat twice, then end with a piece of orange, skin side facing the last baby corn. Repeat with the remaining skewers and ingredients.
Prepare a grill for medium-high heat. Brush the skewers with the vegetable oil, and sprinkle with salt and pepper. Lightly oil the grill grates. Grill the skewers until the pork is cooked through and an instant-read thermometer registers 60°C, 7 to 8 minutes per side. Brush the skewers with the mop, and continue grilling until the marinade caramelizes, about 1 minute.
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From Food Network Kitchen