Pork Kabobs with Sweet Lime Glaze
Yield: Serves 4
Cooking Time: 15 minutes
Preparation Time: 10 minutes
Ingredients
2 lbs (1 kg) Canadian Pork shoulder blade roast, boneless
1/4 cup (50 ml) soy sauce
1 tsp (5 ml) ground coriander
2 Tbsp (50 ml) rice vinegar
2 cloves garlic, minced
1 Tbsp (15 ml) minced ginger root
1 bay leaf
1/2 tsp (2 ml) pepper
pinch EACH cayenne pepper, ground cloves
1/4 cup (50 ml) ketchup
2 Tbsp (25 ml) lime juice
1 Tbsp (15 ml) EACH sugar and canola oil
Cooking Instructions
Trim excess fat from pork and cut into 1" (2.5 cm) cubes. Place pork in a large ziplock bag. Combine soy sauce, coriander, vinegar, garlic, ginger root, bay leaf, pepper, cayenne and cloves. Pour over pork and turn to coat well. Seal bag; marinate in refrigerator 2 - 24 hours. Remove pork from marinade; discard marinade. Thread pork cubes onto skewers (if using bamboo skewers, soak in water for at least 30 minutes before using). In a small bowl, combine ketchup, lime juice, sugar and oil. Preheat barbecue on High; reduce heat to Medium. Grill pork over medium heat, brushing with ketchup mixture, for about 12 - 15 minutes until pork is browned and cooked to medium (internal temperature of 160° F /71° C).
Serve on a bed of rice with fresh green beans and carrots.
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