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Pork Yakimono With Green And Yellow Squash Ribbons Recipe
|Soy sauce||1⁄2 Cup (8 tbs)|
|Grated peeled ginger||1 Tablespoon (Fresh)|
|Garlic||2 Clove (10 gm), minced|
|Orange||1 Medium, peel grated and juiced to make 1 cup|
|Lean boneless pork||6 Ounce (Preferably From The Loin Or Leg)|
|Yellow squash||1 Medium|
|Packed light brown sugar||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 1195 Calories from Fat 223
% Daily Value*
Total Fat 27 g42.3%
Saturated Fat 8.4 g42.1%
Trans Fat 0 g
Cholesterol 102.1 mg
Sodium 7281.2 mg303.4%
Total Carbohydrates 194 g64.7%
Dietary Fiber 21.6 g86.3%
Sugars 159.9 g
Protein 63 g125.3%
Vitamin A 15.5% Vitamin C 195.3%
Calcium 16.1% Iron 27.2%
*Based on a 2000 Calorie diet
(Marinade may be refrigerated overnight.) Cut pork into 3/8-inch-thick strips, about 4 inches long and 1 1/2 inches wide.
Pound lightly to make even thickness.
Cut zucchini and yellow squash into 4-inch pieces.
Using food processor with 1/4-inch (4 mm) slicing blade or a sharp knife, slice lengthwise into 1/4-inch-thick strips.
You will need 8 slices of each.
Add pork and squash strips to marinade.
Marinate for up to 4 hours in refrigerator, turning occasionally.
To Grill or Broil: As close to serving as possible, prepare coals, oil grill rack, and place it 3 to 4 inches from coals.
Place a slice of zucchini and yellow squash on each slice of pork and thread onto skewers.
When coals are hot, place brown sugar on small plate and dip each side of skewer into sugar.
Grill over hot coals for 1 1/2 minutes per side, or until cooked through.
Or, if desired, the skewers may be broiled as close to the heat source as possible.
Serve warm or at room temperature.