Recipe - Pork And Pineapple Kebabs With Sweet-And-Sour Sauce

2 tablespoon Redwine vinegar
1 Garlic clove; minced and
mashed
; to a paste with 1/2
; teaspoon salt
1 tablespoon Dried hot red pepper flakes
One fourth cup Vegetable oil
1 One half pound Boneless trimmed pork
shoulder or pork; cut into
forty
; loin, 1inch pieces
One fourth cup Ketchup
2 tablespoon Distilled vinegar
2 tablespoon Sugar
2 teaspoon Soy sauce
One half teaspoon Salt
One fourth teaspoon Oriental sesame oil
A 4pound pineapple; peeled,
cored, and
; cut into thirty
; 3/4inchthick
; wedges
Ten 10inch wooden skewers;
soaked in water for
; 30 minutes

In a large bowl whisk together the redwine vinegar, the garlic paste, and
the red pepper flakes, add the vegetable oil in a stream, whisking, and
whisk the marinade until it is emulsified. Add the pork, stirring to coat
it with the marinade, and let it marinate, covered and chilled, for at
least 6 hours or overnight.

In a bowl whisk together the ketchup, the distilled vinegar, the sugar, the
soy sauce, the salt, and the sesame oil until the sugar is dissolved and
reserve the sauce.

Drain the pork, reserving the marinade, and thread it and the pineapple,
alternating them, onto the skewers, using 4 pieces of pork and 3 pieces of
pineapple on each skewer. Brush the kebabs with some of the reserved
marinade and grill them on a rack set 5 to 6 inches over glowing coals,
basting them for the first 10 minutes with the reserved marinade and
turning them, for 20 to 25 minutes, or until the pork is just cooked
through but still juicy. Brush the kebabs with the reserved sweetand sour
sauce and grill them, turning them, for 2 minutes more. (Discard any
remaining marinade; do not serve it as an accompaniment.)

Serves 4 to 6.

Gourmet May 1991

Converted by MC_Buster.

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