Onion, large - cut into wedges and separated into layers
Instructions
1.
Cut meat into 1/8" thick slices 6-7" long. In a heavy plastic food bag (about 1 quart), combine miso, syrup, sake, ginger, and pork; mix well. Seal shut and chill for at least 1 hour or up until the next day.
2.
Core apples; cut into 1/2" wedges. Moisten with lemon juice to preserve color.
3.
Thread a thin skewer through the end of a pork slice, then a piece of onion and a piece of apple. Weave skewer through meat slice again and repeat process, dividing ingredients among 4-8 skewers. If made ahead, cover and shill up to 3 hours.
4.
Lay skewers on grill 4-6" above a solid bed of medium-coals (you can hold you hand at grill level for only 4-5 seconds). Baste with marinade and turn often until meat is no longer pink in center (cut to test), about 10 minutes.
