Pork And Pineapple Kebabs With Sweet And Sour Sauce Recipes

Steps:

• Combine pork, soy sauce, rice vinegar, brown sugar, sesame oil, lime juice, Sriracha, ginger, and garlic in a large resealable bag. Seal and shake up to combine well. Refrigerate for 1 hour, turning occasionally.
• While the pork is marinating, soak skewers in water for about 20 minutes prior to using them. That will help the skewers to not burn up when exposed to the flame.
• Preheat an outdoor grill or indoor grill pan to medium-high heat and lightly grease the grates with a small amount of vegetable oil.
• Thread the skewers with marinated pork, pineapple, and red pepper, alternating back and forth; discard the marinade.
• Cook skewers on the preheated grill until they obtain grill marks and the pork is no longer pink, about 2 minutes per side. Garnish with green onions and sesame seeds.

Steps:

• Cut pork into bite-size pieces and marinate for 30 minutes in mixture of soy, vermouth, garlic, ginger, and 2 tablespoons oil. Set aside.
• Meanwhile, make the sweet and sour sauce:
• In a medium saucepan, combine all ingredients except the cornstarch mixture, blend well and bring to a boil. Add cornstarch mixture. Reduce heat and simmer, stirring frequently until thickened. Be sure and bring your sauce to a boil before adding the cornstarch, otherwise the sauce may retain an unpleasant starchy taste.
• Heat oil in a Dutch oven to 350 degrees F.
• Remove pork pieces from marinade and roll in cornstarch to coat well. Deep fry in hot oil until golden brown and crispy.
• In a large saute pan, heat 2 tablespoons oil on medium-high heat. Stir-fry red and yellow pepper and diced onion for 2 minutes, then add sweet and sour sauce and fold in fried pork. Let simmer for 2 minutes, arrange on serving platter and garnish with long strips of green onion and toasted sesame seeds.

Steps:

• Combine 1/4 cup oil, garlic, soy sauce, salt and black pepper in a medium bowl.
• Add pork, tossing to coat.
• Marinade for 30 minutes or up to 4 hours.
• Toss pineapple, peppers, and onion with 2 tablespoons olive oil in another bowl and season with salt and black pepper.
• Thread red pepper, then onion, then pineapple, then pork onto 8 skewers. Repeat until all pieces are used up.
• Brush with remaining marinade.
• Grill kebabs over high heat, turning until pork is well browned and cooked through, about 10 minutes.

Steps:

• In a large bowl whisk together the balsamic vinegar, garlic, chili flakes and canola oil-add pork chunks, toss well, and if you have a freezer bag pour into that-remove as much of the air as you like and place in the fridge overnight-turnning a few times.
• At this point you can also freeze for later use.
• If using wooden skewers pre-soak 1 hour before using, and you will need 14.
• In a large bowl whisk together the ketchup, vinegar, brown sugar, soy, ginger, salt and sesame oil.
• Preheat your grill to medium high.
• Skewer the pork, pineapple, tomatoes and peppers, repeat until all skewers are done.
• brush skewers with the ketchup/soy sauce and place kebabs on grill, basting often and turning twice.
• Test one for pork doneness.