This recipe was a keeper for sure. I worked with Springdell Pork Kabobs to make this happen. Loin cuts would work too.
The recipe is adapted from this one by Barry from Rock Recipes.
I reduced the sauce amount by 1/3 from the original recipe and still had plenty to cover the pound of kabobs. I used less ground ginger in the flour mixture (halved the flour mixture too), and instead grated a little fresh ginger into the sauce. Prep was a little time consuming, but so worth it to see my five year-old devour it!
