| 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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