Plantation Pork Cubes

By Walter H. Lowe Sr., 1977 Washington Pork Cookout King

3 to 5 pounds boneless pork loin, cut into inch cubes

2 cups soy sauce

3 medium cloves garlic, diced

3 ounces (1/4 piece) fresh ginger, grated

1 lemon sliced

1⁄2 bunch green onion stems, chopped

3⁄4 cup sugar

11⁄2 teaspoons coarse ground pepper

Place pork cubes in a shallow glass baking dish. Combine remaining ingredients; mix well. Pour marinade over pork cubes; marinate about 21⁄2 hours. Thread cubes (4 to 5) on skewers. Place on grill over low heat; cook 8 to 10 minutes. Serve with Peanut Butter Sauce (recipe below). Place individual servings of pork cubes and sauce at each place setting. Makes 8 to 10 servings.

Peanut Butter Sauce

1⁄2 cup peanut butter

1⁄4 cup green onions, diced

1⁄4 cup green onion stems, diced

Pinch of salt

1⁄2 clove garlic, grated

1⁄4 teaspoon pepper

1⁄8 teaspoon hot red pepper flakes

1⁄2 teaspoon sugar

1⁄2 cup water

1 cup milk

Combine ingredients in a sauce pan. Bring to a boil. Reduce heat and simmer 5-7 minutes to thicken, stirring constantly.

Sweet and Sour Sauce

1 cup sugar

1⁄3 cup vinegar

11⁄2 cups water

1 teaspoon salt

1⁄2 - 3⁄4 cuup sweet soy sauce

Cornstarch

Christmas Surprise

16 ounce can pineapple chunks, drained

1 cup shredded coconut

8 ounces crushed pineapple

1 cup chopped walnuts

1 package instant pistachio pudding

16 ounces whipped topping

1 cup miniature marshmellows

Cherries for garnish

Make pudding with 11⁄2 cups milk.

In a large bowl, mix pineapple chunks and crushed pineapple. Combine pudding and pineapple.

In a small bowl, combine nuts and coconut. Fold into pudding mixture. Fold Whipped topping and marshmellows into pudding mixture.

Refrigerate 2 hours.