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Indonesian Pork

Indonesian Pork
A zippy marinade flavors these pork kabobs. “The recipe came from my mom, and it’s one of our favorites,” says Jan Stenzel of Littleton, Colorado.
2 ServingsPrep: 25 min. + marinating Grill: 15 min.

Ingredients

  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon water
  • 1 tablespoon lemon juice
  • 1/2 cup chopped onion
  • 1/3 cup salted peanuts
  • 2 teaspoons ground coriander
  • 2 teaspoons brown sugar
  • 1 garlic clove, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1/8 teaspoon pepper
  • 2 tablespoons butter, melted
  • 1/2 cup chicken broth
  • 2 boneless pork loin chops (1 inch thick and 5 ounces each), cut into 1-inch cubes

Directions

  • In a blender, combine the first 10 ingredients; cover and process
  • until blended. Transfer to a small saucepan; stir in butter and
  • broth. Bring to a boil; remove from the heat. Cool.
  • Pour the marinade into a large resealable plastic bag; add pork. Seal
  • bag and turn to coat; refrigerate for 6 hours or overnight.
  • Drain and discard marinade. Thread the pork cubes onto four small
  • metal or soaked wooden skewers. Grill, uncovered, over medium heat
  • for 12-14 minutes, turning occasionally, or until juices run clear.
© Taste of Home 2013

2 of 2

Indonesian Pork (continued)

Directions (continued)

  • Yield: 2 servings.
Nutrition Facts: 2 skewers equals 300 calories, 17 g fat (6 g saturated fat), 79 mg cholesterol, 458 mg sodium, 7 g carbohydrate, 2 g fiber, 31 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2013