The writer has met many people who profess to be Christians, but whose daily lives differ in nothing from thousands of non-professors all around them. They are rarely, if ever, found at the prayer-meeting, they have no Family Worship, they seldom read the Scriptures, they will not talk with you about the things of God, their walk is thoroughly worldly; and yet they are quite sure they are bound for heaven! Inquire into the ground of their confidence, and they will tell you that so many years ago they accepted Christ as their Savior, and 'once saved always saved' is now their comfort. There are thousands of such people on earth today, who are nevertheless, on the Broad Road, that leadeth to destruction, treading it with a false peace in their hearts and a vain profession on their lips.

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats		May 1991	1	servings

INGREDIENTS

2	tb	Red-wine vinegar
1		Garlic clove; minced and mashed
		; to a paste with 1/2
		; teaspoon salt
1	tb	Dried hot red pepper flakes
1/4	c	Vegetable oil
1 1/2	lb	Boneless trimmed pork shoulder or pork; cut into forty
		; loin, 1-inch pieces
1/4	c	Ketchup
2	tb	Distilled vinegar
2	tb	Sugar
2	ts	Soy sauce
1/2	ts	Salt
1/4	ts	Oriental sesame oil
		A 4-pound pineapple; peeled, cored, and
		; cut into thirty
		; 3/4-inch-thick
		; wedges
		Ten 10-inch wooden skewers; soaked in water for
		; 30 minutes

INSTRUCTIONS

In a large bowl whisk together the red-wine vinegar, the garlic paste, and
the red pepper flakes, add the vegetable oil in a stream, whisking, and
whisk the marinade until it is emulsified. Add the pork, stirring to coat
it with the marinade, and let it marinate, covered and chilled, for at
least 6 hours or overnight.
In a bowl whisk together the ketchup, the distilled vinegar, the sugar, the
soy sauce, the salt, and the sesame oil until the sugar is dissolved and
reserve the sauce.
Drain the pork, reserving the marinade, and thread it and the pineapple,
alternating them, onto the skewers, using 4 pieces of pork and 3 pieces of
pineapple on each skewer. Brush the kebabs with some of the reserved
marinade and grill them on a rack set 5 to 6 inches over glowing coals,
basting them for the first 10 minutes with the reserved marinade and
turning them, for 20 to 25 minutes, or until the pork is just cooked
through but still juicy. Brush the kebabs with the reserved sweet-and sour
sauce and grill them, turning them, for 2 minutes more. (Discard any
remaining marinade; do not serve it as an accompaniment.)
Serves 4 to 6.
Gourmet May 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Hurting? No one understands like Jesus”