A different twist on the traditional pork and fruit combination. I like to serve this with rice. Cooking time includes marinating time.
- 2 tablespoons red wine vinegar
- 1 garlic clove, minced and mashed to a paste with
- 1⁄2 teaspoon salt
- 1 tablespoon hot red pepper flakes
- 1⁄4 cup vegetable oil
- 1 1⁄2 lbs boneless pork shoulder, trimmed or 1 1⁄2 lbs pork loin, cut into forty 1 inch pieces
- 1⁄4 cup ketchup
- 2 tablespoons distilled vinegar
- 2 tablespoons sugar
- 2 teaspoons soy sauce
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon oriental sesame oil
- 4 lbs pineapple, peeled, cored, and cut into thirty 3/4 inch thick wedges
- ten wooden skewer, 10 inch, soaked in water for 30 minutes
- In a large bowl whisk together the red-wine 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, 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 sweet-and sour sauce and grill them, turning them, for 2 minutes more.
I have made this several times and should have reviewed before now. This is an excellent recipe. My whole family requests this on a regular basis. Thank you for a keeper and a winner.
These were so good. I actually cooked these on my George Foreman, i was a little hesitant but after the first three were done I knew I hadn't made a mistake. I did not have the sesame seed oil so i just added about a tsp of sesame seeds to my sauce, i also doubled the sauce becuase I wanted to lather the meat and veggies with the sauce. I also did not have the soy sauce i had ran out so instead i used terryiaki sauce which has a soy sauce flavor. My husband loved these and everything went so well with the rice, i used the extra juices to add to the jasmine rice and it was awesome. I will definitely cook again it was a nice change from chicken. Thanks for the great recipe.
I will be making these for the 2nd time this weekend, as they were such a huge hit the first time. I added red onions and green peppers, but that's all I changed and everyone raved about them, including the finicky teenager. I served them with a side of wild rice last time, but will be making a wheat berry pilaf this time as we're trying to bump up our consumption of whole grains. Regardless, these kebabs are definitely the star of the show so whatever you make as a side will be trumped by the flavors of the wonderful main dish. And how nice to have all of your meat and veggies in one serving! Oh, did I mention we made these while camping? Yeah, we're now the culinary geniuses of the camping syndicate, thanks to these. The combination of the grilled pineapple, which is always wonderful, with the ketchup-based sauce was just outstanding. Camping again this weekend, and planning to wow with these again.... Thanks!