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indonesian Pork Skewers 1/4 Cup Vinegar
1/4 Cup Prepared Mustard
1/4 Cup Light Molasses
2 Tablespoons Ginger Preserves Or Orange Marmalade
1/4 Teaspoon Ground Ginger
1 (1 1/2 Pound) Lean Boneless Pork, Cut Into 1-inch Cubes
1/2 Medium Pineapple, Halved Lengthwise,
Cored And Cut Into 1/2-inch-thick Slices
1 Medium Red Sweet Pepper, Cut Into Strips combine The Vinegar, Mustard, Molasses, Ginger Preserves And Ginger In A Small Mixing Bowl. Alternately Thread The Pork Cubes, Pineapple Slices And Pepper Strips On 12 (6-inch) Metal Skewers, Leaving About 1/4 Inch Between Pieces. Brush With The Molasses Mixture. grill The Kabobs On The Rack Of An Uncovered Grill Directly Over Medium-hot Coals About 12 Minutes Or Until No Pink Remains And Juices Run Clear, Turning And Brushing With Molasses Mixture After 6 Minutes. Heat The Remaining Molasses Mixture And Pass With The Kabobs. makes 6 Servings. |
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