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Indonesian Pork Skewers

1/4 c Vinegar
1/4 c Prepared mustard
1/4 c Light molasses
2 tb Ginger preserves or orange marmalade
1/4 ts Ground ginger
1 1/2 lb Lean boneless pork, cut in 1" cubes
1/2 md Pineapple, halved lengthwise and cored, cut into 1/2" slices
1 md Red sweet pepper, cut in strips


Combine the vinegar, mustard, molasses, ginger preserves and ginger in a small mixing bowl.


Alternately thread the pork cubes, pineapple slices and pepper strips on twelve 6 inch metal skewers, leaving about 1/4 inch between pieces. Brush with the molasses mixture.


Grill the kabobs on the rack of an uncovered grill directly over medium-hot coals about 12 minutes or until no pink remains and juices run clear, turning and brushing with molasses mixture after 6 minutes. Heat the remaining molasses mixture and pass with the kabobs. Makes 6 servings.





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