Skip to content

Sweet & Sour Pork Kebabs

January 10, 2011

 

We’re officially in the midst of winter, and I am actually pretty pleased with the normality of the weather so far! We’ve had a few snowy days, without another epic “snowpocalypse” like last year; Just enough snow to dust the trees and make for pretty views and a higher tolerance for cold temperatures. Plus it’s given me the opportunity to rock my new Hunter Wellies! However, despite Saturday’s snow (and also because of ingredients we already had in the house), I ended up cooking something with a more summery feel. These kebabs were so easy, delicious and nutritious, and it sure didn’t take long to be transported to warmer days after one whiff of the cilantro-lime marinade! Now, if only I’d had a mojito in hand it would’ve been perfection.

Marinate the Pork

  • 4 thick-cut, boneless pork chops
  • 1 20-ounce can pineapple chunks (drain and set aside until ready to skewer)
  • 2 cloves garlic
  • 1/2 tsp salt
  • juice of 2 limes
  • 3 TBSP minced cilantro
  • 3/4 tsp sugar or splenda

Mince the garlic cloves finely, and then using a fork, mash the garlic with the salt until it forms a paste. This is a brand new technique to me but I’m really loving it! Its a great way to get fresh garlic evenly dispersed into your recipe. Mix the garlic paste with lime juice, cilantro and sugar until well combined. Remove excess fat from the pork chops and cut them into small cubes (about 3/4- to 1-inch). Coat the cubed pork with marinade in a covered bowl and refrigerate for at least 2 hours.

Make the Sweet & Sour Sauce

  • 1/4 cup ketchup
  • 2 TBSP white vinegar
  • 2 TBSP light brown sugar
  • 2 tsp soy sauce
  • 1/4 tsp sesame oil
  • 1 tsp chili garlic sauce

Mix all ingredients together until well combined. Cover and refrigerate until ready to use.

Prepare and Cook the Kebabs

Soak a handful of wooden skewers in water for at least 1/2 hour. Build kebabs alternating between pork and pineapple chunks. Heat a stove-top griddle over low-medium heat and grease with olive oil. Place kebabs onto griddle in single layer and cook for 6 minutes per side, shifting their position on griddle to allow all of them too cook evenly. Test a piece of pork to make sure its no longer pink inside.

Serve with the sweet & sour sauce and rice for a delicious and healthy meal, anytime of the year!

 

Advertisements
No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: