Wednesday, September 28, 2016

Pineapple Pork Barbecue

2kg           Pork kasim, sliced
200g         Lee Kum Kee Chicken marinade
50g          pineapple juice
30g          garlic, chopped
2 drops  red food coloring (optional)
to taste  salt and pepper

200g pineapple chunks

Combine LKK Chicken marinade, pineapple juice, chopped garlic, food color and season mixture with salt and pepper.
Marinate the pork in the mixture overnight.
Skewer the sliced pork and pineapple chunks using a bamboo skewer or barbecue sticks.
Grill the pork until both sides are done. Use the leftover marinade as basting sauce.
Serve and enjoy!

**Lee Kum Kee Big Grill Masters Campaign