- 2 tablespoons [30 mL] fresh rosemary leaves
- 4 [2-inch / 5-cm] long strips orange peel
- 1/2 cup [125 mL] olive oil
- 6 tablespoons [90 mL] honey
- 6 tablespoons [90 mL] orange juice
- 3 tablespoons [45 mL] fresh lemon juice
- 2 cloves garlic, crushed
- 2 pounds [900 g] boneless country-style pork ribs, trimmed and cut into 1-inch [2.5-cm] cubes
- About 24 bay leaves
- Salt and pepper, to taste
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- Combine rosemary leaves and orange peel strips into a large glass bowl.
- Using a wooden spoon, press down on mixture to release the oils.
- Pour in olive oil, honey, orange juice and lemon juice;add crushed garlic.
- Season with salt and pepper.
- Add pork cubes stirring to coat with marinade.
- Cover and leave to marinate, refrigerated, for at least 2 hours and up to 4 hours.
- Preheat barbecue to medium intensity.
- Thread pork cubes onto 12 metal skewers sliding 1 bay leaf between every two or three cubes.
- Season with salt and pepper.
- Pour marinade into a heavy small saucepan; bring to a boil stirring often.
- Grill pork skewers until cooked through, turning often and brushing occasionally with marinade, for approximately 12 minutes.
- Serve immediately.
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