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South Pacific Pork Kabobs

 South Pacific Pork Kabobs
"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."
4 ServingsPrep: 20 min. + marinating Grill: 10 min.


  • 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


  • In a large resealable bag, combine the first eight ingredients; add
  • pork. Seal bag and turn to coat; refrigerate overnight.
  • 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.
  • In a saucepan, combine the cornstarch, garlic salt and pepper. stir

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South Pacific Pork Kabobs (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.