Pork And Pineapple Kebabs

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A different twist on the traditional pork and fruit combination. I like to serve this with rice. Cooking time includes marinating time.

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Steps

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In a large bowl whisk together the red-wine vinegar , the garlic paste , and the red pepper flakes , add the vegetable oil in a stream , whisking , and whisk the marinade until it is emulsified.

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Add the pork , stirring to coat it with the marinade , and let it marinate , covered and chilled , for at least 6 hours or overnight.

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In a bowl whisk together the ketchup , the distilled vinegar , the sugar , the soy sauce , the salt , and the sesame oil until the sugar is dissolved and reserve the sauce.

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Drain the pork , reserving the marinade , and thread it and the pineapple , alternating them , onto the skewers , using 4 pieces of pork and 3 pieces of pineapple on each skewer.

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Brush the kebabs with some of the reserved marinade and grill , basting them for the first 10 minutes with the reserved marinade and turning them , for 20 to 25 minutes , or until the pork is just cooked through but still juicy.

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Brush the kebabs with the reserved sweet-and sour sauce and grill them , turning th.

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Ingredients

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red wine vinegar, garlic clove, salt, hot red pepper flakes, vegetable oil, boneless pork shoulder, ketchup, distilled vinegar, sugar, soy sauce, oriental sesame oil, pineapple, wooden skewer