SWEET AND SOUR PORK KEBABS

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Sweet and Sour Pork Kebabs image

Really nice with tropical rice salad for a hot summer's dinner. Prep time includes overnight marinating.

Provided by Diana Adcock

Categories     Pineapple

Time 37m

Yield 14 kebabs, 6 serving(s)

Number Of Ingredients 15

1 (2 lb) boneless pork, cut into 40 1 inch pieces (shoulder or butt is nice)
2 tablespoons balsamic vinegar
2 cloves garlic, minced
1 tablespoon dried hot chili flakes
1/4 cup canola oil
1/4 cup ketchup
2 tablespoons white vinegar
2 tablespoons brown sugar
2 teaspoons soy sauce
1 teaspoon grated ginger
1/2 teaspoon salt
1/2 teaspoon sesame oil
1 (5 lb) ripe pineapple, peeled,cored and cut into 30 wedges
1 pint cherry tomatoes
3 green bell peppers, cut into 1 inch chunks

Steps:

  • In a large bowl whisk together the balsamic vinegar, garlic, chili flakes and canola oil-add pork chunks, toss well, and if you have a freezer bag pour into that-remove as much of the air as you like and place in the fridge overnight-turnning a few times.
  • At this point you can also freeze for later use.
  • If using wooden skewers pre-soak 1 hour before using, and you will need 14.
  • In a large bowl whisk together the ketchup, vinegar, brown sugar, soy, ginger, salt and sesame oil.
  • Preheat your grill to medium high.
  • Skewer the pork, pineapple, tomatoes and peppers, repeat until all skewers are done.
  • brush skewers with the ketchup/soy sauce and place kebabs on grill, basting often and turning twice.
  • Test one for pork doneness.

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