| 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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