Pinoy Pork BBQ with Green Mango Slaw

Ingredients

Servings

Serves 4
Green Mango Slaw:
1/4 tsp Schwartz ® Garlic Granules
1/8 tsp Schwartz ® Cayenne Pepper
Pinoy Pork BBQ:
750 g (10 ounces) pork tenderloin
150 (5 fluid ounce) Banana Ketchup
2 tbsp soy sauce
25 g (1 ounces) sugar
1/4 tsp Schwartz ® Crushed Chillies
1 lime, juiced
1 tsp Schwartz Garlic Granules
large green (unripe) mangos, peeled, seeded and cut into thin strips
1 tsp Schwartz ® Paprika
1/4 tsp Schwartz ® Ground Black Pepper
100 g (4 ounces) cashews, chopped
1 red onion, finely chopped
2 tbsp Banana Ketchup
1 tbsp Coriander, chopped
1 lime, juiced
1 Jalapeño chilli, finely chopped
1/2 tsp Schwartz ® Sea Salt

Procedure

For the Slaw, mix all the ingredients together in a medium bowl. Cover and refrigerate until ready to serve.
For the Pork BBQ, cut pork in thick strips. Mix the remaining ingredients in a small bowl until well blended. Place the pork in a large re-sealable plastic bag. Add marinade and coat well.
Refrigerate for one hour. Then remove the pork from the marinade and thread the pork onto skewers. Discard any remaining marinade.
Grill the skewers over medium-high heat 3 minutes per side, or until pork is cooked through. Serve skewers with Green Mango Slaw.

CHEF’s TIP !

Banana ketchup or banana sauce is a popular Filipino condiment made from mashed bananas, sugar, vinegar and spices. This condiment is used on a wide variety of foods, such as barbecue pork and chicken skewers, fish, spaghetti, hot dogs, fries and burgers. Green (unripe) mangos provide a sour, crisp tartness to foods, such as chutneys, pickles and salads. If using wooden skewers, soak thoroughly in water for at least 30 minutes before threading with pork. This prevents them from burning when on the grill. Substitution: Use skinless chicken breasts or thighs in place of the pork tenderloin.

Recipe type: Pork

Ingredients

Servings

Serves 4

Procedure

CHEF’s TIP !

Garlic Granules

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