Indonesian pork skewers PDF Print E-mail

Indonesian Pork Skewers

1/4 cup vinegar
1/4 cup prepared mustard
1/4 cup light molasses
2 tablespoons ginger preserves or orange marmalade
1/4 teaspoon ground ginger
1 (1 1/2 pound) lean boneless pork, cut into 1-inch cubes
1/2 medium pineapple, halved lengthwise,
    cored and cut into 1/2-inch-thick slices
1 medium red sweet pepper, cut into strips

Combine the vinegar, mustard, molasses, ginger preserves and ginger in a small mixing bowl. Alternately thread the pork cubes, pineapple slices and pepper strips on 12 (6-inch) metal skewers, leaving about 1/4 inch between pieces. Brush with the molasses mixture.

Grill the kabobs on the rack of an uncovered grill directly over medium-hot coals about 12 minutes or until no pink remains and juices run clear, turning and brushing with molasses mixture after 6 minutes. Heat the remaining molasses mixture and pass with the kabobs.

Makes 6 servings.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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