- ½ cup peanut butter, preferably chunky
- 1 tablespoon horseradish, or to taste
- ½ teaspoon salt
- 1 tablespoon soy sauce
- 1 ½ to 2 pounds pork steaks (sliced pork butt) cut into large chunks
- 1 can pineapple chunks, drained (reserve the liquid)
- 1 green pepper diced into 1 inch squares
- Chopped fresh basil for garnish
button mushrooms optional!
Spray a baking dish large enough to hold the pork cubes. Drizzle part of the sauce over the top and slow roast for 50 minutes, or until pork reached 100 degrees with instant read thermometer. (test several)
Remove from oven. Turn the stove over to broiler.
Carefully skewer the pieces of pork, alternating with a piece of green pepper, then a pineapple chunk and repeat. Space in mushrooms if using.
Now brush on more marinade and they are ready to broil slowly. 10 - 15 minutes should give them a nice brown touch to the edges and a fantastic taste. Serve hot, garnished with basil on a bed of white rice.
Heat the sauce in microwave to serve on the side.
What an unexpected taste to this juicy pork. A real treat for the Master.
For our music:
Serving Master Indy