| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Indo | All newly t, Pork | 6 | Servings |
INGREDIENTS
| 1/4 | c | Vinegar |
| 1/4 | c | Prepared mustard |
| 1/4 | c | Light molasses |
| 2 | tb | Ginger preserves or orange marmalade |
| 1/4 | ts | Ground ginger |
| 1 1/2 | lb | Lean boneless pork, cut in 1" cubes |
| 1/2 | md | Pineapple, halved lengthwise and cored, cut into 1/2" slices |
| 1 | md | Red sweet pepper, cut in strips |
INSTRUCTIONS
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 twelve 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. Recipe by: Unknown Cooking Magazine Posted to MC-Recipe Digest V1 #657 by L979@aol.com on Jul 6, 1997
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