Pork and exotic fruit kebabs
Print Category Kebabs Thematic No thematic Source IGA Evaluation
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Click to enlarge Ingredients
- 60 mL (1/4 cup) orange juice concentrate
- 60 mL (1/4 cup) orange marmalade
- 15 mL (1 tablespoon) canola oil
- 15 mL (1 tablespoon) chili sauce
- 5 mL (1 teaspoon) Worcestershire sauce
- 5 mL (1 teaspoon) Worcestershire sauce
- 1 clove garlic, chopped
- 450 g (1 lb) pork rump, cubed
- 1 red onion, cut in chunks
- 1 green pepper, cut in pieces
- 2 star fruit, cut in 2-cm-thick (3/4-inch-thick) slices
- 1 mango, peeled and cut in large pieces
- 1 cactus pear, sliced
- Freshly ground pepper to taste
Preparation
- Mix orange juice concentrate with marmalade, oil, chili sauce, dry mustard, Worcestershire sauce and garlic. Stir pork cubes into mixture. Cover and allow to marinate in the fridge for one hour.
- Thread meat onto water-soaked wooden skewers, alternating with vegetables and fruit. Season with pepper to taste. Grill in the oven for 8 to 10 minutes. Serve with rice or couscous
Cook commentary
Serves: 4
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