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Spicy Orange Pork Kebabs



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Spicy Orange Pork Kebabs

The Best of Gourmet, Vol. 2

from the Editors of Gourmet, 1987,
Condé Nast Books, Random House


1/4 cup firmly packed dark brown sugar
1/4 cup red wine vinegar
1 tablespoon soy sauce
1/4 teaspoon dried hot red pepper flakes
1 1/2 teaspoons freshly grated
orange rind [zest]
1 tablespoon Worcestershire sauce
1/4 cup fresh orange juice
1/2 stick (1/4 cup) unsalted butter
1 pound sweet potatoes,
cut into 1-inch-thick slices,
cooked in boiling salted water
until just tender, and drained
1 1/4 pounds boneless pork loin
[or tenderloin], cut into 8 cubes
4 slices of lean bacon, halved crosswise
4 fresh hot red peppers
8 small red or white onions,
cooked in boiling salted water until
just tender, drained and peeled
1 large navel orange, ends trimmed, the
orange halved crosswise into 2 rounds,
and the rounds quartered into wedges
Salad greens such as watercress,
spinach, arugula, or curly endive
(chicory) as an accompaniment
Julienne strips of orange rind for garnish

In a shallow dish let four 10-inch wooden skewers soak in water to cover
for 1 hour. In a small saucepan combine the brown sugar, the vinegar, the
soy sauce, the red pepper flakes, the grated orange rind, the Worcestershire sauce, the orange juice, and the butter and heat the mixture over moderate heat, stirring occasionally, until the butter is melted.
Thread the skewers with the sweet potatoes, the pork wrapped in the bacon, the peppers, the onions, and the orange wedges, alternating the ingredients in
a decorative pattern. Broil the kebabs in a jelly-roll pan under a preheated broiler about 4 inches from the heat, basting them often with the orange mixture and turning them once, for 20 to 24 minutes, or until the bacon is
crisp and the vegetables are glazed.
Arrange the kebabs and the salad greens on a platter and drizzle the dish
with the pan drippings, skimmed of excess fat, and any remaining orange
mixture, heated. Garnish the dish with the strip of orange peel. Serves 4.

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