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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Seet and Sour Pork Kabobs Recipe

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This recipe for Seet and Sour Pork Kabobs is from Grandma Bennion's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 medium carrots, bias sliced into 1-inch pieces
1 8-oz. can pineapple slices (juice pack)
¼ cup red wine vinegar
1 tbsp. cooking oil
1 tbsp. soy sauce
1 ½ tsp. cornstarch
1 tsp. sugar
1 clove garlic, minced
12 ounces lean boneless pork, cut into 1-inch pieces
1 small green pepper, cut into 1-inch squares
1 small sweet red pepper, cut into 1-inch squares.
Directions:
Directions:
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 until thickened and bubbly. Cook and stir 1 to 2 minutes more. Thread cooked carrots, pineapple, green and red pepper, and pork on four 12-14 inch skewers, leaving ¼ inch between each piece of food. Grill kabobs on an uncovered grill directly over medium-hot coals for 8-12 minutes or until pork is no longer pink. (or broil 4-5 inches from the heating unit for 15-18 minutes.) Turn kabobs occasionally and brush often with sauce.
Number Of Servings:
Number Of Servings:
Serves 4

 

 

 

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