1 egg, beaten
1/2 cup crushed chow mein noodles
1/4 cup orange, carrot or apple juice
2 tablespoons soy sauce
1 tablespoon grated ginger
1 pound ground pork
1/2 teaspoon black pepper
4 cloves garlic, minced
1 (8oz) can pineapple chunks, drained
1 large red pepper, cut into 3/4-inch chunks
1/2 cup orange, carrot or apple juice
2 tablespoons organic cider vinegar
1 teaspoon cornstarch

Crush the chow mein noodles. Add egg, 1/4 cup juice, soy sauce and ginger. Crumble ground pork into mixture; blend thoroughly, shape into small meat balls (1-inch).

To make the glaze, stir together 1/2 cup juice, vinegar and cornstarch in a small saucepan. Bring to a boil; reduce heat and simmer until mixture has thickened, stirring occasionally (about 10 minutes).

Preheat grill to about 375°F or heat oven broiler. Thread pork balls alternately with pineapple and red pepper chunks on 4 skewers (if using wood skewers, presoak in water for 30 minutes before using. Place on hot grill that has been wiped with vegetable oil over indirect heat.

Brush kabobs with glaze. Turn several time and brush with glaze during grilling or broil in preheated oven for 15 to 20 minutes.

Brush with remaining glaze before serving.

Makes 4 servings.

Submitted by: Belle