Glazed Pork and Pepper Kabobs


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


  1. 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.
  2. Drain meat and peppers; discard marinade. Alternately thread meat and peppers onto metal skewers.
  3. 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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