Sweet And Sour Pork Kabobs Recipe
Ingredients
| 2 medium carrots, bias sliced into 1 inch pieces | ||
| Can | 1 8 Ounce | |
| Red wine vinegar | 1/4 Cup (16 tbs) | |
| Cooking oil | 1 Tablespoon | |
| Soy sauce | 1 Tablespoon | |
| Cornstarch | 1/2 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Garlic | 1 Clove (5gm), minced | |
| 12 ounces lean boneless pork, cut into 1 inch pieces | ||
| 1 small green pepper, cut into 1 inch squares | ||
| 1 small sweet red pepper, cut into 1 inch squares | ||
Directions
In a saucepan cook carrots, covered, in a small amount of boiling water for 8 minutes; drain well.
Drain pineapple, reserving juice.
Cut pineapple slices into quarters; set aside.
For sauce, in a saucepan combine reserved pineapple juice, vinegar, oil, soy sauce, cornstarch, sugar, and garlic.
Cook and stir till thickened and bubbly.
Cook and stir 1 to 2 minutes more.
Thread cooked carrots, pineapple, green and red pepper, and pork on four 12 to 14 inch skewers, leaving 1/4 inch between each piece of food.
Grill kabobs on an uncovered grill directly over medium hot coals for 8 to 12 minutes or till pork is no longer pink. (Or, broil 4 to 5 inches from the heat for 15 to 18 minutes.)
Turn kabobs occasionally and brush often with sauce.
Drain pineapple, reserving juice.
Cut pineapple slices into quarters; set aside.
For sauce, in a saucepan combine reserved pineapple juice, vinegar, oil, soy sauce, cornstarch, sugar, and garlic.
Cook and stir till thickened and bubbly.
Cook and stir 1 to 2 minutes more.
Thread cooked carrots, pineapple, green and red pepper, and pork on four 12 to 14 inch skewers, leaving 1/4 inch between each piece of food.
Grill kabobs on an uncovered grill directly over medium hot coals for 8 to 12 minutes or till pork is no longer pink. (Or, broil 4 to 5 inches from the heat for 15 to 18 minutes.)
Turn kabobs occasionally and brush often with sauce.
Chef
