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Posts: 330
Registered: February 2004
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Pork and Apple Kababs
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Thu, 16 September 2004 22:17
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1/2 cup apricot jam
2 Tbsp cider vinegar
1 Tbsp tomato paste
2 Tbsp olive oil
Coarse salt and ground pepper
1-1/2 pounds pork loin, halved lengthwise and cut into 16 cubes (about 1-1/2 in)
1 medium red onion, wedged
1 Granny Smith apple, cut into 8 wedges
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In a large bowl, combine jam, vinegar, tomato paste, and 1 Tbsp oil. Season with salt and pepper and set aside.
Assemble 4 long skewers, alternating 4 pork cubes with 2 onion wedges and 2 apple wedges on each (begin with pork, end with apple).
Arrange skewers into a non-reactive dish; pour marinade over.
To Freeze: Freeze in freezer safe container.
To Reheat: Grill until done.
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[Updated on: Thu, 16 September 2004 22:18]
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Posts: 213
Registered: February 2004
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Re: Pork and Apple Kababs
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Fri, 17 September 2004 09:54
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Good flavor, although the apples were too mushy to eat (I'm sure they added to the flavor, though).
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Posts: 337
Registered: February 2004
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Re: Pork and Apple Kababs
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Tue, 28 September 2004 19:58
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This was "okay" but I think that it could be much better by simply keeping the sauce completely separate of the kabobs and adding it on top after they are cooked. Our apples disentegrated into char since we BBQ'd them.
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Re: Pork and Apple Kababs
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Fri, 20 May 2005 16:51
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in reply to the apples being mushy after being frozen. After doing some research I found that the best apples to freeze are early harvest or red delicious.
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Posts: 52
Location: Snohomish, WA
Registered: February 2004
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Re: Pork and Apple Kababs
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Tue, 12 July 2005 13:18
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Liked this one. Agree on the apples. We will have to try with Justina's suggestion.
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