Recipe for cooking indonesian pork skewers
Recipes from Southeast Asia :: Southeast Asian Main Dish Meat
1/4 c. vinegar
1/4 c. prepared mustard
1/4 c. light molasses
2 Tbsp. ginger preserves or orange marmalade
1/4 tsp. ground ginger
1 (1 1/2 pound) lean boneless pork, cut into 1-in. cubes
1/2 med. pineapple, halved lengthwise,
cored and cut into 1/2-in.-thick slices
1 med. 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-in.) metal skewers, leaving about 1/4 in. between pieces. Brush with the molasses mixture.
Grill the kabobs on the rack of an uncovered or without a lid grill directly over med.-hot charcoal about 12 mins. or until no pink remains and juices run clear, turning and brushing with molasses mixture after 6 mins. Heat the remaining molasses mixture and pass with the kabobs.
Makes 6 servings.
