VOTE AT THESE COOKING WEB RINGS
TOOLS YOU WILL NEED: Kitchen knife, measuring cup & spoons, 4 wood skewers, medium saucepan, wooden spoon, bowl for sauce, pan or plate for kabobs, basting brush, long metal tongs.
INGREDIENTS:
 | 3 medium carrots, cut into 1-inch diagonal pieces |
| 1 can (8 oz) pineapple slices with juice |
| 1/4 cup red wine vinegar |
| 1 Tbsp cooking oil |
| 1 Tbsp soy sauce |
| 1 1/2 tsp cornstarch |
| 1 tsp sugar |
| 1 clove garlic, minced |
| 12 oz lean boneless pork, cut into 1-inch pieces |
| 1 green bell pepper, cut into 1-inch pieces |
| 1 red bell pepper, cut into 1-inch pieces |
DIRECTIONS: Using a sauce pan cook carrots covered in a small amount of boiling water for 8 minutes. Drain well. Drain pineapple, reserving juice. Cut pineapple slices into quarters. Set aside. Prepare sauce using a saucepan, combine the reserved pineapple juice, vinegar, oil, soy sauce, cornstarch, sugar & garlic. Cook & stir until thickened & bubbly. Cook stirring 1-2 minutes more. Thread cooked carrots, pineapple, green & red pepper & pork on four 12-14-inch skewers, leaving 1/4 inch between each piece of food. Grill kabobs on an uncovered grill directly over medium-hot coals for 8-12 minutes or until pork is no longer pink, brushing frequently with the sauce & turning occasionally.
SERVINGS: 2
SERVING TIPS: Kabobs can be broiled as well. Position 4 inches from the heating unit in the broiler for 15-18 minutes basting & turning as above.
SWEET & SOUR PORK