| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Polynesian |
Main, Dishes |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Pineapple juice |
| 1/2 |
c |
Oil |
| 1/2 |
c |
Dark corn syrup |
| 1/4 |
c |
Lime juice |
| 1 |
|
Clove garlic; minced |
| 2 |
tb |
Brown sugar |
| 1 |
tb |
Mustard |
| 1 |
tb |
Soy sauce |
| 2 |
ts |
Salt |
| 1 |
ts |
Coriander |
| 1/2 |
ts |
Ground ginger |
| 8 |
|
Center cut 1 inch thick pork chops or a pork roast |
INSTRUCTIONS
Mix all ingredients for marinade. Add pork and refrigerate for at least 8
hours, turning occasionally. Cook roast on a spit, cook chops on open
grill.
NOTES : For pork kabobs I wrap chunks of pineapple with bacon strips,( cut
bacon into about thirds to cover a chunk) and alternate the pineapple
wrapped bacon and pork on skewers. You could also add green pepper if you
like. The kabobs and chops are our favorite.
Recipe by: Lisa Lepsy
Posted to MC-Recipe Digest V1 #837 by MeLizaJane@aol.com on Oct 11, 1997
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