SWEET AND SOUR PORK KEBABS
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
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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