Sweet & sour pork kabobs

Yield: 4 Servings

Measure Ingredient
\N medium Carrots -- cut 1\" pieces
¼ cup Red wine vinegar
1 tablespoon Soy sauce
1 teaspoon Sugar
12 ounces Lean boneless pork --
1 \N \"pieces
\N \N Sweet red pepper --
1 \N \"squares
8 ounces Can pineapple slices
1 tablespoon Cooking oil
1½ teaspoon Cornstarch
\N \N Garlic clove -- minced
\N Sm green pepper -- 1\" squares

Cut carrots, pork, green and sweet red pepper into 1" pieces. In a saucepan, cook carrots, covered, in a small amount of boiling water for 8 minutes; drain well. Drain pineapple, reserving juice. Cut pineapple slices into quarters; set aside. For sauce, in a saucepan combine reserved pineapple juice, vinegar, oil, soy sauce, cornstarch, sugar, and garlic. Cook and stir till thickened and bubbly. Cook and stir 1-2 minutes more. Thread cooked carrots, pineapple, green and red pepper, and pork on four 12-14" skewers, leaving ¼" between each piece of food. Grill kabobs on an uncovered grill directly over medium-hot coals for 8-12 minutes or till pork is no longer pink. (or, broil 4-5" from the heat for 15-18 minutes.) Turn kabobs occasionally and brush often with sauce.

Per serving: 250 calories, 22 g protein, 18 g carbohydrates, 10 g fat, 62 mg cholesterol, 322 mg sodium, 560 mg potassium Recipe By :

From: Emory!rahul.Net!watson@...: Fri, 25 Mar 1994 07:48:43 ~0800 (

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