| 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
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