| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | 1 | Servings | ||
INGREDIENTS
| 1 | Pork (1 pounds) tenderloin, cut into bitesize cubes | |
| 3 | c | Cubed, peeled papaya, divided into 2 portions |
| 1/4 | c | Lime juice |
| 2 | tb | Dark rum |
| 2 | ts | Vanilla extract |
| 1 | c | Water |
| 3/4 | c | Firmly packed brown sugar |
| 3 | Whole cloves | |
| 1 | Cinnamon (4-inch) stick | |
| 3 | c | Cubed pineapple |
| Vegetable cooking spray |
INSTRUCTIONS
Place 3/4 cup papaya, lime juice, rum, and vanilla in a food processor, and process until smooth; set aside. Combine water, sugar, cloves, and cinnamon in a medium saucepan; cook over medium heat for 12 minutes. Increase heat to medium-high heat and cook an additional 10 minutes or until the consistency of thin syrup. Remove from heat; let stand for 1 minute. Throw out cloves and cinnamon stick. Carefully stir in the pureed papaya mixture. Pour sauce into a bowl and set aside. Thread the remaining papaya cubes, pineapple chunks, and pork chunks alternately onto each of 6 (10-inch) skewers. Place skewers on broiler pan coated with cooking spray and broil for 8 minutes on each side or until pork is cooked through, basting occasionally with caramel sauce. Serve kebabs with remaining sauce. NUTRITIONAL INFORMATION PER SERVING: 340 Calories; 29g Protein; 5g Fat; 44g Carbohydrates; 80mg Cholesterol; 370mg Sodium Posted to Recipe Page 13 October 96 Date: Sun, 13 Oct 1996 11:03:29 +0600 From: Gourmet Connection <capco@norwich.net>
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