Tomato, Pork and Pepper Kebabs

Malaysian Style

1-1/2 lb. (about 3 lg.) tomatoes
One 8 oz. can pineapple chunks packed in own juice
2 tbsp. soy sauce
4 tsp. Dijon-style mustard
1 tsp. crushed garlic
1/2 tsp. ground ginger
1/8 tsp. ground red pepper
12 oz. boneless lean pork cut 3/4 inch thick
1-1/2 cup green bell peppers cut in 1 inch pieces

Cut tomatoes into wedges (makes about 3-1/2 cups); set aside. Drain pineapple, reserving juice; set aside. Add enough water to pineapple juice to make 1/2 cup liquid; place in a shallow baking dish. Add soy sauce, mustard, garlic, ginger and red pepper; stir until combined. Pierce pork liberally with fork; cut into 3/4 inch cubes. Add to marinade mixture, turning to coat. Let stand at room temperature for 10 minutes. Preheat broiler to hot. Thread pork on skewers, alternating with green peppers and reserved pineapple and tomatoes. Place on a broiler pan; broil 4 to 5 inches from heat until pork is just cooked through, about 12 minutes, turning once and brushing occasionally with marinade.

Makes 4 servings.

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Cajun Country -- New Iberia, Louisiana