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Pork & Melon Skewers Recipe
|Cantaloupe/Casaba / crenshaw melon||1 Large|
|Boneless pork leg/Boneless pork shoulder||1 1⁄2 Pound, cut into 1 1/4 inch cubes|
Serving size: Complete recipe
Calories 2575 Calories from Fat 743
% Daily Value*
Total Fat 83 g127.9%
Saturated Fat 31.9 g159.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 646.8 mg26.9%
Total Carbohydrates 366 g122.1%
Dietary Fiber 38.6 g154.6%
Sugars 321.1 g
Protein 148 g295.6%
Vitamin A 2705.9% Vitamin C 2465.6%
Calcium 39.6% Iron 48.5%
*Based on a 2000 Calorie diet
Cut onion into 1-inch chunks; separate each chunk into layers.
Cut unpeeled melon into 12 wedges; remove seeds.
Place onion, melon, and pork in a large heavy-duty plastic bag and seal bag securely.
Rotate bag to distribute marinade; then place in a shallow baking pan.
Refrigerate for at least 4 hours or until next day, turning bag over several times.
If using bamboo skewers, soak 12 skewers in hot water to cover for 30 minutes.
Lift onion, melon, and meat from marinade; drain briefly (reserve marinade).
Place 3 melon wedges on a flat surface with flesh of one piece against rind of the next.
Push 2 parallel bamboo or metal skewers through center of melon wedges.
Repeat with remaining melon wedges, using 3 more pairs of skewers.
On 4 skewers, thread meat alternately with onions.
Place meat skewers on a lightly greased grill 4 to 6 inches above a solid bed of hot coals.
Cook for 5 minutes, basting with marinade and turning often.
Set melon skewers on grill alongside meat skewers.
Continue to cook meat until no longer pink in center; cut to test (7 to 10 more minutes).
Cook melon until hot and streaked with brown