Description
Asian Pork Kabobs that go great with grilled vegetables and wild rice. Recipe from PocketChangeGourmet.com
Ingredients
Scale
Marinade
- 1/2 Cup Soy Sauce
- 3 Tablespoons Mizkan White Wine Vinegar
- 1 Cup Beef Broth
- 1/3 Cup Honey
- 2 cloves Garlic, miced
- 1 Tablespoon Sugar
- 2 teaspoons Ginger Root, minced
Kabobs
- 2 pounds Pork Shoulder Butt Country Style Ribs
Vegetable Side Dish
- 2 Green Bell Peppers
- 1 Red, Yellow and Orange Sweet Pepper
- 1 Large Yellow Onion
- 12 ounces of Bean Sprouts
- 1/2 Cup reserved Marinade
Instructions
Marinade
- Mix all ingredients together in a microwave safe container
- Heat for 30-45 seconds and stir to incorporate honey, reserve 1/2 cup
- Place marinade ingredients and meat in resealable bag, and place in fridge for several hours or overnight.
Kabobs
- Cut ribs into 1 inch pieces
- Thread onto skewers
- Cook over medium low fire on a grill or cast iron griddle
- Remove from heat once cooked to desired doneness and let rest for 5 minutes
- Serve with Wild Rice and Vegetables
Vegetable Side Dish
- Cut all the peppers into julienne strips
- Rough chop the onion
- Add 2 Tablespoons of cooking oil to a large pan
- Add peppers and onion
- Cook over medium-high heat for 3-4 minutes
- Add reserved marinade and saute for 2 minutes
- Add bean sprouts and heat through
- Prep Time: 30 minutes
- Cook Time: 30 minutes