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Korean Kabobs

Chef.at.Home's picture
Ingredients
  Lean boneless pork 1 1⁄2 Pound
  Unsweetened pineapple juice 1⁄2 Cup (8 tbs)
  Soy sauce 1⁄4 Cup (4 tbs)
  Sliced green onion with tops 1⁄4 Cup (4 tbs)
  Sesame seed 4 Teaspoon
  Brown sugar 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Pepper 1⁄8 Teaspoon
  Cornstarch 1 Teaspoon
  Green pepper 1
Directions

Cut pork into 18 pieces.
In large bowl combine pineapple juice, soy sauce, green onion, sesame seed, brown sugar, garlic, and pepper; add meat pieces.
Cover; refrigerate overnight or let stand 2 hours at room temperature, turning meat occasionally in the marinade.
Drain meat; reserve marinade.
In saucepan blend cornstarch and 2 tablespoons water; stir in reserved marinade.
Cook and stir till thickened.
Cut green pepper into 1-inch squares.
Thread pepper on six skewers alternately with meat.
Grill over medium coals 6 to 8 minutes.
Turn kabobs; grill till done, 6 to 8 minutes more, brushing with sauce occasionally.
Pass remaining sauce.

Recipe Summary

Cuisine: 
Korean
Course: 
Side Dish
Method: 
Grilling
Ingredient: 
Pork

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