Pork And Green Peppers

Preparation:

Preparation: In addition to the preparation and cooking time, 12 hours must be taken into account for the marinade. The night before, defat the meat and cut it into cubes of 3 cm per side in order to obtain 24 cubes in all. Peel the peppers and remove the stalk, seeds and white filaments; cut the pulp into twenty squares of about 3 cm per side. peel the onion and chop it finely. Put the pork and the onion in a bowl, salt and pepper and add the oil and the peppers. Mix well. Cover and leave to marinate for twelve hours in the refrigerator. The next day, an hour before starting to cook the meat, remove it from the refrigerator so that it is at room temperature when cooked. After this time, turn on the grill. Prepare four skewers by placing alternately a piece of pepper and a piece of meat on the same skewer. In the end, there should be six pieces of pork and five pieces of pepper on each skewer. Brush the skewers with the marinade, season lightly with salt and pepper and place them on the hot grill or under the oven broiler. Let them cook for about twenty minutes, turning them regularly and brushing them often with the marinade. Serve the skewers piping hot. To cook them on the barbecue, you have to prepare the embers well in advance. Recommended wine: Beaujolais.