- 1/4 cup [60 mL] soy sauce
- 2 tablespoons [30 mL] salad oil
- 2 cloves garlic, mashed
- 1 small dried hot chile, crushed
- 1/2 teaspoon [2.5 g] sugar
- 1/4 teaspoon [1 mL] anise seeds
- 1/8 teaspoon [0.5 mL] cinnamon
- 1/8 teaspoon [0.5 mL] ground clove
- 1 pound [454 g] lean pork, cut into bite-size strips or cubes
- 1 small fresh pineapple, into bite-size pieces
- 1 medium-size green pepper, into cubes
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- Combine soy sauce, salad oil, mashed garlic, crushed chile, sugar, anise seeds, cinnamon and ground clove into a bowl.
- Add pork pieces; stir gently to coat each piece with marinade.
- Refrigerate for 1 to 2 hours, stirring occasionally.
- Alternately thread pork pieces, pineapple pieces and green pepper cubes onto skewers.
- Barbecue, approximately 5 inches [12.7 cm] from charcoals, for 7 to 10 minutes, turning once.
- Serve hot.
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