Grilled Pork and Mangoes PRINT
- YIELD: 4 Servings
- PREP TIME: 20 min
- COOK TIME: -10 min
Grilled Pork and Mango Shish Kabobs with a Vietnamese Dipping Sauce
|3||Tbs Fresh Lime Juice|
|2||Tbs Fish Sauce|
|2||Tbs Granulated Sugar or Raw Sugar|
|1||Tsp Freshly Grated Ginger|
|1||Tsp Hot Chili-garlic Sauce such as Sriracha|
|1||Tsp Ground Cumin|
|1||Tsp Kosher Salt|
|½||Tsp Ground Coriander|
|½||Tsp Granulated Sugar|
|¼||Tsp Five Spice Powder|
|¼||Tsp Cayenne Pepper|
|1½||lbs Boneless Pork Sirloin (Pork Shoulder, Country Style Ribs or small Pork Loin) cut into 1½ inch cubes|
|1||Tbs Vegetable Oil|
|4||Ripe Mangoes, cut into 1 inch chunks|
|6||Green Onions, white and light green parts only cut into 1 inch chunks|
1. To make the sauce: In a small bowl whisk the sauce ingredients. Add a tablespoon or two of water if it is too zesty for your taste.
To make the rub: In a medium bowl, whisk the rub ingredients together. Add pork and mix well to coat evenly. Add oil and toss to lightly coat the pork. Allow to stand at room temperature for 10 to 15 minutes.
Thread the pork, mangoes and onions alternately on skewers leaving a little room between ingredients. I use metal skewers, but I’m sure soaked bamboo skewers will work as well. Grill over direct high heat on gas or charcoal grill. About 5 minutes on each side, turning once. Pork should be barely pink in the center. Serve with sauce on the side. Goes well with rice.