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Teriyaki Pork Kabobs
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| Prep Time: 10 min Cook Time: 35 min Ingredients 1¼ cup (300 mL) CAMPBELL'S® Ready to Use 25% Less Salt Beef Broth | |
| 2 tbsp (30 mL) | cornstarch |
| 2 tbsp (30 mL) | soy sauce |
| 1 tbsp (15 mL) | packed brown sugar |
| 1/4 tsp (1 mL) | garlic powder, minced |
| 2 cloves | garlic, alternative |
| 1/4 tsp (1 mL) | ground ginger |
| 1 lb (500 g) | boneless pork loin, cut into 1" (2.5 cm) cubes |
| 12 medium | mushrooms |
| 1 large | red onion, cut into 12 wedges |
| 4 | cherry tomatoes |
Directions
1. Mix broth, cornstarch, soy sauce, brown sugar, garlic and ginger. Heat to a boil, stirring often. Reduce heat to low, simmer 5 minutes; keep warm.
2. Thread pork, mushrooms and onion alternately onto 4 long metal (or soaked wood) skewers.
3. Grill or broil kabobs 20 minutes or until cooked through, turning and basting often with broth mixture. Place a tomato on each skewer. Boil remaining mixture gently for 5 minutes. Serve with kabobs and rice.
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