Recipe: Teriyaki Pork Kabobs

Brenda Gutierrez - Idaho Statesman

Published: 07/10/08


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Teriyaki Pork Kabobs

ELSEWHERE

Fire up the grill tonight and dine al fresco with these kabobs from Campbell's Kitchen.

For a touch of flair, substitute rosemary stems for traditional bamboo or metal skewers to add flavor and creativity. Herb- and wine-flavored skewers also can be found ready-made.

Teriyaki Pork Kabobs

Prep: 15 min.; cook: 20 min.; ready in: 35 min.

Serves: 4

2 tbsp. cornstarch

1 3/4 cups SwansonŽ Beef Broth

2 tbsp. soy sauce

1 tbsp. packed brown sugar

1/4 tsp. garlic powder or 2 cloves garlic

1/4 tsp. ground ground ginger

1 lb. boneless pork loin , cut into 1-inch cubes

12 medium mushrooms

1 large red onion , cut into 12 wedges

4 cherry tomatoes

4 cups hot cooked regular long-grain white rice

MIX cornstarch, broth, soy, sugar, garlic powder and ginger in saucepan. Cook and stir until mixture boils and thickens.

THREAD alternately pork, mushrooms and onion on 4 skewers.

GRILL or broil kabobs 20 min. or until done, turning and brushing often with broth mixture. Thread 1 tomato on each skewer.

HEAT remaining broth mixture to a boil. Serve with kabobs and rice.

Swanson Kitchen Tip: This recipe is also great using SwansonŽ Lower Sodium or Certified Organic Beef Broth in place of the regular beef broth.

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