YIELD 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 reduced-sodium soy sauce|
|3||cloves garlic, minced|
|1/4||cup sweet and sour sauce|
|1||tablespoon Chinese hot mustard|
- Place pork and peppers in large resealable food storage bag. Combine soy sauce and garlic in cup; pour over meat and peppers. Seal bag; 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 4 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 or until pork is no longer pink, turning occasionally and brushing with remaining sauce mixture during last 5 minutes of cooking. Serve with reserved dipping sauce.
This recipe appears in: Asian
|Serving Size:||1 kabob with 1-1/2 teaspoons dipping sauce|
|Saturated Fat||2 g|
|Total Fat||7 g|
|Calories from Fat||26 %|