Sweet and Sour Pork Kabobs |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Making these zesty pork kabobs is as much fun as eating them. And as a 4-H leader with a quartet of 4-H'ers of my own at home, I can count on plenty of help preparing them. My husband enjoys grilling our kabobs outdoors. On rainy days, he broils them up juicy and tender in the oven. Either way, I always make sure to make enough for seconds. Ingredients:
2 medium carrots, cut into 1-inch pieces |
1 can (8 ounces) pineapple chunks |
1/4 cup red wine vinegar |
1 tablespoon canola oil |
1 tablespoon soy sauce |
1 teaspoon sugar |
1 garlic clove, crushed |
3/4 pound boneless pork, cut into 1-inch pieces |
small green pepper, cut into 1-inch pieces |
small red pepper, cut into 1-inch pieces |
hot cooked rice |
Directions:
1. In a small saucepan, bring 1 in. of water to a boil; add carrots. Cover and cook for 10-12 minutes or until almost tender; drain well. Drain pineapple, reserving 1/4 cup juice. Set pineapple aside.
2. In a small bowl, combine the vinegar, oil, soy sauce, sugar, garlic and reserved pineapple juice. Pour over cubed pork; let stand for 30 minutes.
3. On four metal or soaked wooden skewers, alternate the pork, carrots, peppers and reserved pineapple. Grill over medium-hot heat for 5-6 minutes or until meat is tender, basting with reserved marinade. Serve with rice. Yield: 4 servings.
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