Pork And Pineapple Kebabs With Sweet-and-sour Sauce

Sanctification means intense concentration on God’s point of view. It means every power of body, soul, and spirit is chained and kept for God’s purpose only. It will cause an intense narrowing of all our interests on earth, and an immense broadening of all our interests in God. Are we prepared for God to do all in us that He separated us for? The reason some of us have not entered into the experience of sanctification is that we have not realized its meaning from God’s standpoint. Sanctification means being made one with Jesus so that the disposition that ruled Him will rule us. Jesus has prayed that we might be one with Him as He is one with the Father. The one and only characteristic of the Holy Spirit in a person is a strong family likeness to Jesus Christ and freedom from everything that is unlike Him.

Oswald Chambers

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats		May 1991	1	Servings

INGREDIENTS

2	T	Red-wine vinegar
1		Garlic clove, minced and
		mashed
		to a paste with 1/2
		teaspoon salt
1	T	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	T	Distilled vinegar
2	T	Sugar
2	t	Soy sauce
1/2	t	Salt
1/4	t	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.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 6687 Calories From Fat: 4315 Total Fat: 479.9g Cholesterol: 1256.2mg Sodium: 11314.3mg Potassium: 9489mg Carbohydrates: 235.4g Fiber: 32.2g Sugar: 143g Protein: 351.2g