Maple Pork And Peach Skewers Recipes

MAPLE-PEPPER MEAT SKEWERS

Steps:

• Thread a small chunk each of Black Forest ham, weisswurst or bratwurst, and slab bacon onto 12 small skewers. Bake on a foil-lined baking sheet at 450 degrees F until just starting to brown, about 10 minutes. Mix 3 tablespoons maple syrup with a pinch of cayenne; brush on both sides of the skewers and sprinkle generously with coarsely ground black pepper. Continue baking until the bacon is crisp, 7 to 9 more minutes. Brush with the remaining syrup mixture and sprinkle with more black pepper.

PINEAPPLE PORK SKEWERS

Steps:

• Combine the brown sugar, garlic powder, onion powder, mango, and chipotle pepper in a food processor. Season with salt and pepper, then puree until smooth. Scrape the sauce into a bowl and add the pork, tossing to coat.
• Thread 6 wooden skewers with alternating pieces of pineapple and pork.
• Preheat a grill pan or outdoor grill to medium-high. Drizzle the skewers with oil and sprinkle with salt. Grill the skewers, rotating as needed and basting with any leftover mango sauce as you rotate, until the pork is cooked through and lightly charred at the edges, about 10 minutes. Serve hot.

PORK AND APPLE SKEWERS

Steps:

• In a large resealable plastic bag or shallow glass container, combine the first six ingredients; mix well. Reserve 1/2 cup for basting and refrigerate. Add pork to remaining marinade and turn to coat. Seal bag or cover container; refrigerate for at least 1 hour., Drain and discard marinade. Cut the apples into 1-1/2-in. cubes. Alternate pork and apples on metal or soaked wooden skewers. , Grill, uncovered, over medium heat, for 3 minutes on each side. Baste with the reserved marinade. Continue turning and basting for 8-10 minutes or until meat juices run clear and apples are tender.

QUEBEC MAPLE PORK SKEWERS

Steps:

• Blend all the ingredients for the marinade except the salt. Put the pork cubes in a large freezer bag, then put the marinade on top of the pork. Remove excess air from the bag and blend it well so all the pork cubes are covered in the marinade. Put the bag in the fridge for 6 hours or for the night.
• Use metal skewers to do this recipe.
• Set your oven on Broil. Put the pork & vegetables that you selected (I recommend bell peppers, onions, mushrooms, etc.) on your metal skewers. Put in the oven for 10-20 min (it depends of the force of your oven). Turn the skewers half-time so they'll cooked uniformly. Salt to taste before serving. If you salt the skewers before cooking them, the meat will loose a lot of juices, we don't want that! ;-).
• Serve on hot cooked rice or couscous.
• Bon appétit!

PINEAPPLE & PORK SKEWERS

Steps:

• Cut the pork into cubes. Heat the sugar and vinegar in a pan over a low heat until the sugar melts. Add the fish sauce and cool. Tip in the pork and mix well so that all the cubes are covered in sauce.
• Heat the barbecue. If you are using coals, wait until they turn white. If you are indoors, heat a griddle pan. Thread the pork and pineapple onto skewers, alternating pieces with the pepper and spring onion.
• Barbecue or griddle the skewers for 3-4 mins each side (you may need to cook them for longer if griddling). Sprinkle with coriander, if you like, then serve with rice or slide into pitta breads.

MAPLE PORK AND PEACH SKEWERS

Steps:

• If using bamboo skewers, soak them in one cup of chardonnay for 30 minutes prior to use.
• Rub pork all over with garlic-pepper seasoning.
• Cut chops into bite-size pieces and place in a glass utility dish.
• Blend maple syrup and Chardonnay. Pour over pork and let marinate for 15 minutes.
• Drain marinade into a small saucepan and bring to a boil; cook one minute.
• Alternate pork with pieces of peach and onions on skewers.
• Grill over moderate for about 10 minutes, turning occasionally and brushing with marinade.
• Serve over couscous, garnished with fresh herbs, if desired.