Orange marinated pork or kid kabobs with apricot dip
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Orange juice |
| ¼ | cup | Peanut oil |
| 4 | Cloves garlic; coarsely chopped | |
| 2½ | pounds | Pork butt; cut into 1/2-inch |
| ; chunks | ||
| Salt and freshly ground pepper | ||
| 12 | Cherry tomatoes | |
| 2 | larges | Red onion; cut into 1/2-inch |
| ; chunks | ||
| 4 | Long wooden skewers; soaked in | |
| ; water-pointed ends | ||
| ; sliced off | ||
| 1 | cup | Apricot preserves; sweetened only with |
| ; fruit juice | ||
| 1 | teaspoon | Dijon mustard |
| 1 | tablespoon | Rice wine vinegar |
| 1 | tablespoon | Grated ginger |
| ¼ | teaspoon | Red pepper flakes |
Directions
INGREDIENTS FOR KABOBS
INGREDIENTS FOR DIPPING SAUC
OPTIONAL ADDITIONS FOR ADULT
How to Prepare Pork or Chicken: Combine the orange juice, oil and garlic in a shallow baking dish. Add the cubed pork, tomatoes and onions and toss to coat evenly, cover and refrigerate at least 1 hour. Thread the meat, tomatoes and onions alternately on the skewers and season with salt and pepper. Preheat the grill, grill pan and grill over high heat and sear well, about 4-5 minutes.
To Assemble:
Mix together the apricot preserves, mustard and vinegar in a small bowl until combined.
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