Coconut Pork Kebabs

Coconut Pork Kebabs

Ingredients

Directions

Preheat oven to 375 degrees F. Place a wire rack onto a cookie sheet and spray the rack with non-stick cooking spray.

In a small bowl, combine cornstarch, vanilla powder, ginger, 1/4 teaspoon allspice and cloves; set aside. In a medium bowl, add coconut and set aside. In another small bowl, add egg whites and whisk until frothy; set aside

Add pork pieces, a few at a time, to the cornstarch mixture and toss. Using one hand, shake off any excess cornstarch and transfer to the egg whites. Using your other hand, remove the pork from the whites and shake off excess egg. Place them into the coconut. Using the hand you used with the cornstarch, press the coconut onto the pork and transfer the pieces to a plate. By using one hand for dry ingredients and one for wet, the process will be cleaner and run more smoothly.

When all of the pork is coated with coconut, thread 1 piece of pork onto a small shish kabob skewer. Then thread on 1 piece of pineapple and another piece of pork. Repeat until all the pork and pineapple pieces have been used. Place on the prepared rack and bake for 20 to 25 minutes, turning pan halfway through cooking process. Bake until pork is cooked to a minimum of 145 degrees F.

Meanwhile, combine preserves, remaining 1/4 teaspoon allspice, vanilla and water until well blended. Serve kebabs warm with the apricot dipping sauce.

Directions

Preheat oven to 190 degrees C. Place a wire rack onto a cookie sheet and spray the rack with non-stick cooking spray.

In a small bowl, combine cornstarch, vanilla powder, ginger, 1/4 teaspoon allspice and cloves; set aside. In a medium bowl, add coconut and set aside. In another small bowl, add egg whites and whisk until frothy; set aside

Add pork pieces, a few at a time, to the cornstarch mixture and toss. Using one hand, shake off any excess cornstarch and transfer to the egg whites. Using your other hand, remove the pork from the whites and shake off excess egg. Place them into the coconut. Using the hand you used with the cornstarch, press the coconut onto the pork and transfer the pieces to a plate. By using one hand for dry ingredients and one for wet, the process will be cleaner and run more smoothly.

When all of the pork is coated with coconut, thread 1 piece of pork onto a small shish kabob skewer. Then thread on 1 piece of pineapple and another piece of pork. Repeat until all the pork and pineapple pieces have been used. Place on the prepared rack and bake for 20 to 25 minutes, turning pan halfway through cooking process. Bake until pork is cooked to a minimum of 65 degrees C.

Meanwhile, combine preserves, remaining 1/4 teaspoon allspice, vanilla and water until well blended. Serve kebabs warm with the apricot dipping sauce.

  • Nielsen-Massey time icon

    20 minprep

  • Nielsen-Massey time icon

    20 mincook

  • Nielsen-Massey yield icon

    12servings

This Recipe Uses

Madagascar Bourbon Pure Vanilla Extract

Madagascar Bourbon Pure Vanilla Powder 2.5oz

Madagascar Bourbon Pure Vanilla Powder