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Pork Sate Using White Vinegar

fast.cook's picture
Ingredients
  White vinegar 1⁄3 Cup (5.33 tbs)
  Boneless pork shoulder 1 1⁄2 Pound, cut in 1 1/4 inch to make 18 cubes
For marinade
  Creamy peanut butter 1⁄4 Cup (4 tbs)
  Ground coriander 1 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Red pepper flakes 1⁄8 Teaspoon
  Ground cumin 1 Teaspoon
  Onion 3⁄4 Cup (12 tbs), chopped
  Garlic 1 Clove (5 gm), pressed
  Lemon juice 1 1⁄2 Tablespoon
  Brown sugar 1 Tablespoon
  Soy sauce 3 Tablespoon
  Zucchini 2 Medium
  Onions 6 Small, peeled
  Fresh pineapple chunks 12
  Mushrooms 6 Large
  Parsley sprigs 1 (As Needed)
Directions

GETTING READY
1. In a medium saucepan, boil 2 cups water and white vinegar.
2. Add pork cubes and simmer for 45 minutes; drain.
3. In a shallow baking dish, put together all marinade ingredients and mix well.
4. Add pork and toss until well coated.
5. Cover and refrigerate for 2 hours.
6. In the mean time, cut zucchini into 12 (1-inch) pieces.
7. In a medium saucepan, boil 1 cup water; add onions, cover and simmer for 5 minutes.
8. Add zucchini and simmer for another 5 minutes until fork-tender.
9. Immediately drain and keep aside for cooling.
10. Adjust grill height between 4-6 inches from prepared coals.

MAKING
11. On 6 long skewers, thread pork cubes with zucchini, pineapple, onions and mushrooms.
12. Place the skewers over the grill, grill over low heat for about 5 minutes on each side; turn once and brush several times with remaining marinade.

SERVING
13. Garnish with parsley and serve with chutney or a drink.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Grilling
Interest: 
Holiday, Party, Healthy
Ingredient: 
Pork
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
6

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