Sweet and Sour Pineapple Pork Kebabs

Makes 4 to 6 servings

Ingredients:

Marinade:

2 tablespoons red-wine vinegar
1 garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1 tablespoon dried hot red pepper flakes
1/4 cup vegetable oil

1 1/2 pounds boneless trimmed pork shoulder or pork loin, cut in
1-inch pieces

Sweet and Sour Sauce:

1/4 cup ketchup
2 tablespoons distilled vinegar
2 tablespoons sugar
2 teaspoons soy sauce
1/2 teaspoon salt
1/4 teaspoon oriental sesame oil

one 4-pound pineapple, peeled, cored, and cut into thirty
3/4-inch-thick wedges
ten 10-inch wooden skewers, soaked in water for 30 minutes

Preparation:

Marinade:

In a large bowl whisk together the red-wine vinegar, the garlic paste,
and the red pepper flakes. Add the vegetable oil in a stream and whisk
until it is emulsified. Add the pork, stirring to coat it with the
marinade and let it marinate, covered and chilled, for at least 6
hours or overnight.

Sweet and Sour Sauce:

In a bowl whisk together the ketchup, the distilled vinegar, the
sugar, the soy sauce, the salt and the sesame oil until the sugar is
dissolved and reserve the sauce.

Kebabs:

Drain the pork, reserving the marinade, and thread it and the
pineapple, alternating them, onto the skewers, using 4 pieces of pork
and 3 pieces of pineapple on each skewer. Brush the kebabs with some
of the reserved marinade and grill them on a rack set 5 to 6 inches
over glowing coals, basting them for the first 10 minutes with the
reserved marinade and turning them, for 20 to 25 minutes, or until the
pork is just cooked through but still juicy. Brush the kebabs with the
reserved sweet-and sour sauce and grill, turning them, for 2 minutes
more. (Discard any remaining marinade; do not serve it as an
accompaniment.)