Combine the pork with the soy sauce, ginger, vinegar and mustard in a Ziploc bag.
Seal the bag and marinate in the refrigerator for up to 4 hours
Prepare a medium-hot charcoal grill.
Remove the pork from the marinade and discard the mixture.
Thread the meat on to 8 skewers alternately with the veggies.
Grill them directly over the flames, turning occasionally, for 5 minutes.
Brush the melted marmalade over them, then cook for a further 5 minutes or until the pork is cooked through.
Sprinkle the dried basil over them a minute or 2 before the end of cooking.
Let the kabobs sit for 3 minutes then serve 2 kabobs to each person.
We like to sprinkle chopped green onion (spring onion) over them - either fresh or lightly sauteed... your choice!
