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Sweet and Sour Pork Kabobs

This recipe for Sweet and Sour Pork Kabobs is from the Put Pork on Your Fork website. In addition to many pork recipes, the website offers a lot of information about pork including the benefits of enjoying pork.

Sweet and Sour Pork Kabobs

Servings: 8


2 lbs Canadian Pork Loin, boneless
1/2 c dry white wine
1/4 c ketchup
2 T vinegar
1 t Worcestershire sauce
1/3 c brown sugar
2 garlic cloves, minced
1 t dry mustard
1/2 t ground black pepper
1 medium onion, cut in 8 wedges
1 red pepper, cut into 1” chunks
14 oz can pineapple chunks, drained
16 mushrooms
16 cherry tomatoes


  1. Cut pork into 1?/2.5 cm cubes. Place cubes in a plastic bag or non-metal sealable container.
  2. In a saucepan, combine wine, ketchup, vinegar, Worcestershire sauce, sugar, garlic, mustard and black pepper; bring to a boil, stirring occasionally.
  3. Cool and pour over pork cubes. Close container and marinate 2 hours or overnight in refrigerator.
  4. If using bamboo skewers, presoak in water 1 hour to prevent burning.
  5. Drain marinade into a small saucepan and boil 1 minute.
  6. Thread pork cubes onto skewers, alternating meat with onion wedges, red pepper chunks, pineapple, mushrooms and cherry tomatoes.
  7. Preheat barbecue on high; reduce heat to medium.
  8. Place kabobs on lightly oiled grill; close barbecue cover and grill over medium heat for 10 to 12 minutes, turning often and basting with marinade.


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