Sweet and Sour Pork Kebabs

• Makes: 8 kebabs

• Preparation time: 15 mins
• Cooking time: 17 mins

• Ingredients

• 7 oz (200g) tin of pineapple chunks in syrup
• 1 green pepper
• 1 red pepper
• 1 lb (450g) lean pork fillet, cubed
• 1 tbsp tomato puree
• 2 tbsp brown sugar
• 2 tbsp vinegar
• 2 tbsp Worcestershire sauce
• pinch of chilli for seasoning
• salt and pepper
• 2 tbsp cornflour

• Method

• Drain the pineapple syrup into a small pan.
• Cut the peppers into 2.5cm/1-inch squares, discarding the core and seeds.
• Thread the pork, pineapple and peppers alternately on to metal skewers.
• Stir the tomato puree, sugar, vinegar, Worcestershire sauce, chilli seasoning and salt and pepper into the pineapple syrup.
• Bring to the boil.
• Mix the cornflour with 1 tbsp of cold water and stir into the boiling sauce.
• Cook for 1 minute.
• Brush the sauce over the kebabs and cook them on the barbecue for 10 - 12 minutes, turning and brushing frequently with the sauce.
• Serve the remaining sauce separately.