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| General Category : Main Course |
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| Food Group : Meat-Pork, Vegetables |
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| Preparation Method : BBQ |
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| Check the label and choose pork that hasn't been “seasoned,” an unfortunate brining method now common in supermarket pork. (So much fat has been bred out of modern pigs that the meat is dry when even slightly overcooked, so the meat is injected with saline solution and labelled “seasoned.” In our experience, this procedure prevents the pork from absorbing marinade flavourings.) |
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Ingredients
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1-1/2 lb (750 g) boneless pork rib eye roast, loin or shoulder, cut in 1-inch/2.5 cm cubes |
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1 sweet green pepper or 2 poblano peppers, cut in 1-inch/2.5 cm squares |
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Half red onion, cut in 1-inch/2.5 cm squares |
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Lime wedges |
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Marinade: |
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2 cloves garlic, pressed or minced |
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3 tbsp (45 mL) tomato chili sauce or ketchup |
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2 tbsp + 2 tsp (30 + 10 mL) olive or vegetable oil |
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2 tsp (10 mL) lime juice |
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1-1/2 tsp (7 mL) chipotle chili powder |
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3/4 tsp (4 mL) salt |
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1/2 tsp (2 mL) crumbled dried marjoram |
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Preparation
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Marinade: In shallow dish, stir together garlic, chili sauce, 2 tbsp/30 mL of the oil, lime juice, chili powder, 1/2 tsp/2 mL of the salt, and marjoram.
Add pork and toss to coat; let stand for at least 20 minutes or, refrigerated, for up to 8 hours. Stir together pepper, onion and remaining oil and salt to coat; alternately with pork, thread onto skewers. Grill over medium heat, turning once halfway through, until pork is no longer pink in centre, about 15 minutes. Serve with lime wedges.
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Nutritional information
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Per each of 6 servings: about 226 cal, 23 g pro, 12 g total fat (3 g sat. fat), 6 g carb, 1 g fibre, 60 mg chol, 394 mg sodium. % RDI: 2% calcium, 9% iron, 3% vit A, 27% vit C, 4% folate.
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Source
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Homemakers Magazine: Summer 2007
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