Sweet & Sour Kebabs
Recipe: Dina Cheney & Carolyn Jung, Coastal Living
18 (12-inch) wooden skewers
1 pineapple, cut into 1- to 1½-inch chunks, divided
2 tbsp. soy sauce
2 tbsp. mirin (Japanese rice wine), white wine, or dry vermouth
1½ tbsp. freshly grated ginger
1 tbsp. dark sesame oil
1 tsp. sugar
2 lbs. pork loin, cut into 1- to 1½-inch pieces
2 green bell peppers, cut into 1- to 1½-inch pieces
1 red bell peppers, cut into 1- to 1½-inch pieces
1 red onion, cut into 1- to 1½-inch pieces
Sweet and sour sauce
How To Make
Soak wooden skewers in water for at least 30 minutes. Remember to compost the wooden skewers when done eating.
Place 1 cup pineapple chunks in a blender with 1 tablespoon water; puree. Combine 3 tablespoons pineapple puree with soy sauce and next 4 ingredients in a large bowl. (Save remaining puree for sauce). Add pork, and marinate 1 hour (no longer). Place the rind/core/crown of the pineapple in the green bin, along with the leftover bones from the pork.
Remove meat from marinade. Thread pork onto skewers, alternating with peppers, onion, and remaining pineapple. Discard the unwanted seeds/stems of the peppers and the tunic (outer layer) of the onion.
Grill kabobs on greased grill rack over medium heat (325° to 350°) for 5 minutes. Brush kabobs with sweet and sour sauce, and grill 5 minutes or until done. Serve remaining sauce on the side. Properly wrap up, store, and seal all unused ingredients and leftovers to avoid spoil.