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Pork Skewers & Peaches

Barbecue.Master's picture
Ingredients
  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
Directions

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

Cuisine: 
American
Course: 
Main Dish
Method: 
Barbecue
Ingredient: 
Pork

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