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Pork Skewers & Peaches

Barbecue.Master's picture
  Peaches/One 7 ounce jar strained peaches for infants 1 Large
  Lemon juice/Honey/salad oil/soy sauce 1⁄4 Cup (4 tbs)
  Onion 1 Small, finely chopped
  Garlic 1 Clove (5 gm), minced/pressed
  Ground ginger 1⁄8 Teaspoon
  Lean boneless pork 3 Pound, cut into 1 1/2 inch pieces (Leg/Shoulder)
  Ripe peaches 4 , peeled, pitted, and halved

Peel and pit large peach.
Whirl in a blender or pour through a strainer; you should have about 1/2 cup puree.
Combine with honey, lemon juice, oil, soy, onion, garlic, and ginger.
Pour over meat, cover, and refrigerate for 2 hours or until next day.
Lift meat from marinade and drain briefly (reserve marinade).
Divide meat evenly among sturdy metal skewers.
Cut peach halves into thick slices and thread onto thin wooden or metal skew variety or organ meats are rarely considered for barbecuing, yet their flavor and succulent texture make them an unusually tasty choice for any outdoor occasion.
It's important not to overcook them.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3279 Calories from Fat 1739

% Daily Value*

Total Fat 193 g296.9%

Saturated Fat 66.4 g331.8%

Trans Fat 0 g

Cholesterol 816.6 mg272.2%

Sodium 578.1 mg24.1%

Total Carbohydrates 103 g34.5%

Dietary Fiber 15.3 g61.4%

Sugars 78.5 g

Protein 281 g561.1%

Vitamin A 57.7% Vitamin C 165.5%

Calcium 16.2% Iron 68%

*Based on a 2000 Calorie diet

Pork Skewers & Peaches Recipe