Weeknight Pork and Snap Pea Skewers

Name: Weeknight Pork and Snap Pea Skewers
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Asian-Inspired
Ingredients: 1½ lb (680 g) pork loin, trimmed of fat, cut into 1-inch (2.5 cm) cubes; 8 oz (225 g) fresh snap peas, whole, trimmed; 1 medium (150 g) red bell pepper, cut into 1-inch (2.5 cm) squares; 3 tbsp (45 ml) low-sodium soy sauce; 2 tbsp (30 ml) honey; 1 tbsp (15 ml) rice vinegar; 2 clove (6 g) garlic, minced, minced fine; ½ tbsp (5 g) fresh ginger, minced fine; 1 tbsp (15 ml) sesame oil; pinch red pepper flakes (optional); 2 stalk (20 g) green onions (scallions), sliced thin for garnish (optional); 1 tsp (5 g) sesame seeds (optional)

From the MyKitchenBank Kitchen

Tender pork loin cubes threaded with crisp snap peas and bell peppers on skewers, glazed with a bright soy-honey marinade and air-fried until caramelized. Ready in under 30 minutes, these skewers are perfect for a quick family dinner or weeknight meal prep.

Prep: 15 min
Cook: 12 min
Wait: 10 min
Total: 37 min
Makes: 4 skewers (2 per person)

Save to My Kitchen Jump to recipe

Steps

Before you start

Soak 8 wooden skewers in water for at least 30 minutes (or use metal skewers).
Pat the pork dry with paper towels—this helps it brown better in the air fryer.
Preheat the air fryer to 400°F (200°C).
Have all vegetables cut and ready before you start marinating.

1
Make the marinade
- In a medium mixing bowl, whisk together 3 tbsp (45 ml) soy sauce, 2 tbsp (30 ml) honey, 1 tbsp (15 ml) rice vinegar, 1 tbsp (15 ml) sesame oil, 2 minced cloves garlic, 1½ tsp (5 g) minced fresh ginger, and a pinch of red pepper flakes if using.
- Stir until the honey dissolves and everything is well combined.
+ Show details− Hide details
Ready when: Honey is fully dissolved and sauce is smooth.
Tip: Whisk the sauce thoroughly to ensure the honey dissolves completely and flavors blend.
2
Marinate the pork
- Add the 1.5 lb (680 g) pork cubes to the bowl with the marinade and toss until evenly coated.
- Let the pork marinate for 10 minutes at room temperature while you prepare the vegetables and thread the skewers.
+ Show details− Hide details
Ready when: All pork pieces are glossy and well coated.
Tip: Don't skip this marinating step—it adds serious flavor to lean pork loin in just 10 minutes.
3
Thread the skewers
- On each of the 8 wooden or metal skewers, alternately thread 3 pork cubes, 3 snap peas, and 2 bell pepper squares, using the same amount of marinade that clings to each piece.
- Start and end with pork so the vegetables are tucked between meat.
- Leave about ½ inch (1 cm) space between pieces so heat circulates.
+ Show details− Hide details
Ready when: All 8 skewers are evenly loaded and spaced.
Tip: Leaving space between pieces prevents steaming and lets them get nicely browned in the air fryer.
4
Air-fry the skewersOven 400°F / 205°C
- Arrange the 8 skewers in a single layer in the preheated air fryer basket at 400°F (200°C), with the pork on the bottom and vegetables pointing up if possible.
- Air-fry for 12 minutes, shaking the basket gently halfway through so they brown evenly on all sides.
+ Show details− Hide details
Ready when: Pork is golden brown and registers 145°F (63°C) on an instant-read thermometer; snap peas are blistered and tender.
Tip: Use a meat thermometer to ensure the pork reaches 145°F (63°C) for safe doneness without drying it out. Don't overcrowd the basket—if needed, cook in two batches.
5
Rest and garnish
- Remove the skewers from the air fryer and let them rest for 2 minutes.
- Top with sliced green onions and a sprinkle of sesame seeds if desired.
- Serve warm immediately.
+ Show details− Hide details
Ready when: Skewers are still steaming and garnishes are evenly distributed.
Tip: Add garnish right before serving so the green onions stay bright and fresh.

Good to know

Tips

Lean pork loin cooks quickly—don't skip the thermometer check. Overcooked pork becomes dry, so aim for 145°F (63°C) internal temperature and no higher.
If your air fryer is small, cook the skewers in two batches rather than overcrowding. More space means better browning and crisping.
Wooden skewers must soak for at least 30 minutes to prevent burning; metal skewers don't need soaking and can be reused indefinitely.
Serve these skewers with steamed rice, jasmine rice, or a simple cucumber salad to soak up the glaze.

Make ahead

Prep all vegetables and cube the pork up to 4 hours ahead; store in separate airtight containers in the fridge. The marinade can be made 1 day ahead. Assemble and marinate the pork up to 2 hours before air-frying for deeper flavor.

Storage & reheating

Cooked skewers keep in an airtight container in the fridge for up to 3 days. Reheat gently in a 350°F (175°C) air fryer for 4–5 minutes until warm through, or microwave on 50% power for 1–2 minutes. Do not freeze after cooking, as the texture of the vegetables will suffer; freeze raw marinated pork and vegetables separately if desired (keep for up to 1 month).

Substitutions

fresh snap peas → fresh green beans or snow peas. Use the same weight; green beans may need 1 extra minute in the air fryer to become tender.
red bell pepper → yellow or orange bell pepper, or a mix. Same weight and prep; any color bell pepper will work and caramelize beautifully.
pork loin, trimmed of fat → chicken breast cubes or beef sirloin. Chicken breast will cook at the same temperature and time; beef sirloin may take 1–2 minutes longer.
sesame oil → avocado oil or olive oil. Use the same amount; sesame oil adds nuttiness, but neutral oils also work well.