Sweet And Sour Pork Kabobs With Fried Rice Recipes

SWEET & SOUR PORK

Steps:

• Mix rice vinegar, soy sauce, sugar, ketchup and apple cider vinegar in a medium mixing bowl and stir together until well combined. Place pork chop pieces in marinade, cover and let it marinate in the fridge for 1-2 hours. I make it in the morning and let the pork sit in a Ziplock bag with the marinade until dinner.
• Remove the pork chops from the fridge, and one piece at a time, place them on the skewers.
• After adding one piece of pork, add 2 pieces of purple onion, and 1-2 red pepper pieces, add another piece of pork and repeat process until skewer is full. You can even place two pieces of pork together - you get to decide.
• Set kabob on a plate and repeat with the remaining pork, onions, and peppers. Keep the remaining marinade for basting the pork on the grill while it is cooking.
• Heat gas or charcoal grill. Place pork on grill over medium heat. Cover grill and cook 3 minutes, then turn over the kabob, baste with remaining marinade and cook another 3 minutes.
• At this point check the pork with your digital thermometer. To know if the pork is done, the juices should be clear and the center of thickest part is cut (145°F).If not done, continue to cook. At this point, I leave the lid open and just turn the kabobs so they are cooked evenly on both sides.

SWEET AND SOUR PORK

Steps:

• Blend cornstarch and soy sauce in small bowl; stir in pork until well coated.
• Brown pork in hot oil in Dutch oven or large skillet over medium-high heat. Stir in 1/4 cup water. Cover and simmer 20 minutes, stirring occasionally.
• Stir carrots, onion, bell pepper and sweet & sour sauce into pork mixture. Simmer, covered, 10 minutes longer, stirring frequently.
• Add pineapple chunks; cook and stir only until pineapple is heated through.

SWEET AND SOUR PORK KEBABS

Steps:

• In a large bowl whisk together the balsamic vinegar, garlic, chili flakes and canola oil-add pork chunks, toss well, and if you have a freezer bag pour into that-remove as much of the air as you like and place in the fridge overnight-turnning a few times.
• At this point you can also freeze for later use.
• If using wooden skewers pre-soak 1 hour before using, and you will need 14.
• In a large bowl whisk together the ketchup, vinegar, brown sugar, soy, ginger, salt and sesame oil.
• Preheat your grill to medium high.
• Skewer the pork, pineapple, tomatoes and peppers, repeat until all skewers are done.
• brush skewers with the ketchup/soy sauce and place kebabs on grill, basting often and turning twice.
• Test one for pork doneness.