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South Pacific Pork Kabobs Recipe

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"Try this tropical treat of pork marinated in a spicy soy mixture and topped with a peanut butter sauce," suggests Susan Putkonen of Gilbert, Minnesota. "You can drizzle the sauce over the kabobs or put it in bowls for dipping."
TOTAL TIME: Prep: 20 min. + marinating Grill: 10 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. + marinating Grill: 10 min.
MAKES: 4 servings


  • 1/4 cup sliced green onions
  • 1/4 cup water
  • 1/4 cup soy sauce
  • 3 tablespoons sugar
  • 1 tablespoon lemon juice
  • 1 garlic clove, minced
  • 1/2 teaspoon pepper
  • 1 teaspoon grated fresh gingerroot
  • 1 pound pork chop suey meat
  • 1 teaspoon cornstarch
  • 1/4 teaspoon garlic salt
  • Dash pepper
  • 1/3 cup chicken broth
  • 1/3 cup milk
  • 3 tablespoons peanut butter
  • 2 tablespoons sliced green onion


  1. In a large resealable bag, combine the first eight ingredients; add pork. Seal bag and turn to coat; refrigerate overnight.
  2. Drain and discard marinade. Thread the pork onto metal or soaked wooden skewers. Grill, covered, over indirect medium heat for 5-6 minutes on each side or until meat is no longer pink.
  3. In a saucepan, combine the cornstarch, garlic salt and pepper. stir in broth until smooth. Add milk, peanut butter and onion; stir until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the kabobs. Yield: 4 servings.
Originally published as South Pacific Pork Kabobs in Quick Cooking September/October 2003, p10

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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