Maple Pork And Peach Skewers Recipes

GARLIC PEPPER PORK SKEWERS

Steps:

• Cut pork into 1/8-inch-thick strips; place in non reactive dish.
• Prepare marinade : Combine all remaining ingredients except green onions in a small bowl.
• Pour marinade over pork; cover and refrigerate at least 1 hour or overnight.
• Thread pork slices ribbon style onto metal skewers (or bamboo skewers that have been soaked in water for 30 minutes), alternating pork with green onions.
• At this point, skewers can be tightly covered and refrigerated until grilling time.
• Grill over medium-hot heat about 3 minutes per side until no longer pink in center. Do not overcook.

QUEBEC MAPLE PORK SKEWERS

Steps:

• Blend all the ingredients for the marinade except the salt. Put the pork cubes in a large freezer bag, then put the marinade on top of the pork. Remove excess air from the bag and blend it well so all the pork cubes are covered in the marinade. Put the bag in the fridge for 6 hours or for the night.
• Use metal skewers to do this recipe.
• Set your oven on Broil. Put the pork & vegetables that you selected (I recommend bell peppers, onions, mushrooms, etc.) on your metal skewers. Put in the oven for 10-20 min (it depends of the force of your oven). Turn the skewers half-time so they'll cooked uniformly. Salt to taste before serving. If you salt the skewers before cooking them, the meat will loose a lot of juices, we don't want that! ;-).
• Serve on hot cooked rice or couscous.
• Bon appétit!

MAPLE PORK AND PEACH SKEWERS

Steps:

• If using bamboo skewers, soak them in one cup of chardonnay for 30 minutes prior to use.
• Rub pork all over with garlic-pepper seasoning.
• Cut chops into bite-size pieces and place in a glass utility dish.
• Blend maple syrup and Chardonnay. Pour over pork and let marinate for 15 minutes.
• Drain marinade into a small saucepan and bring to a boil; cook one minute.
• Alternate pork with pieces of peach and onions on skewers.
• Grill over moderate for about 10 minutes, turning occasionally and brushing with marinade.
• Serve over couscous, garnished with fresh herbs, if desired.