Name Sweet and Sour Pork Kebabs


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* 200 g (7 oz) canned pineapple cubes in syrup
* 1 green pepper, cored and deseeded
* 1 red pepper, cored and deseeded
* 500 g (1 lb) lean pork fillet cubed
* 1 tablespoon tomato puree
* 2 tablespoons brown sugar
* 2 tablespoons vinegar
* 2 teaspoons Worcestershire sauce
* pinch of chilli seasoning
* 2 teaspoons cornflour
* salt and pepper

1. Drain the pineapple syrup into a small pan. Cut the peppers into 2.5 cm (1 inch) squares and thread them alternately with the pork and pineapple on to 8 metal skewers.
2. Stir the tomato puree, sugar, vinegar, Worcestershire sauce, chilli seasoning and a good shake of salt and pepper into the pineapple syrup. Bring to the boil. Mix the cornflour with 1 tablespoon of cold water and then stir into the boiling sauce. Cook for 1 minute, stirring all the time until thickened and smooth. Brush the sauce over the pork kebabs.
3. Grill the kebabs over the hot coals on a preheated barbecue for about 10-12 minutes, turning and brushing frequently with the sauce. Serve the remaining sweet and sour sauce separately.

Serves: 4

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