Indonesian Pork skewers
Indonesian Pork Skewers
1/4 cup vinegar
1/4 cup prepared mustard
1/4 cup light molasses
2 tablespoons ginger preserves or orange marmalade
1/4 teaspoon ground ginger
1 (1 1/2 pound) lean boneless pork, cut into 1-inch cubes
1/2 medium pineapple, halved lengthwise,
cored and cut into 1/2-inch-thick slices
1 medium red sweet pepper, cut into 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 12 (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.
