Makes 4 servings
|1||pound lean boneless pork loin, cut into 1-1/2-inch pieces|
|1||large red bell pepper, cut into 1-inch pieces|
|1||large yellow bell pepper, cut into 1-inch pieces|
|1||large green bell pepper, cut into 1-inch pieces|
|1/4||cup soy sauce|
|3||cloves garlic, minced|
|1/4||cup sweet and sour sauce|
|1||tablespoon Chinese hot mustard|
- Place pork and peppers in large plastic bag. Combine soy sauce and garlic in cup; pour over meat and peppers. Close bag securely; turn to coat. Marinate in refrigerator at least 30 minutes or up to 2 hours, turning once.
- Drain meat and peppers; discard marinade. Alternately thread meat and peppers onto metal skewers.
- Combine sweet and sour sauce and hot mustard in small bowl; reserve half of sauce for dipping. Grill or broil kabobs 5 to 6 inches from heat 14 to 16 minutes until pork is no longer pink, turning occasionally and brushing with remaining sauce mixture during last 5 minutes of cooking. Serve with reserved sauce.
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