Mango and Pork Skewers
Fresh, colourful skewers partner well with rice or noodles for dinner. Or serve as an appetizer by passing them on a large platter. Look for firm mangoes because they will soften with grilling.
Servings: 4 main or 8 appetizer
Ingredients:
| Nutritional Info | |
| Per main_course serving: about | - |
| cal | 384 |
| pro | 24 g |
| total fat | 13 g |
| sat. fat | 3 g |
| carb | 47 g |
| fibre | 5 g |
| chol | 60 mg |
| sodium | 1.263 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 15% |
| vit A | 69% |
| vit C | 227% |
| folate | 16% |
Suggested Recipes
-
4 boneless pork loin centre chops, about 1/2 inch (1 cm) thick (about 1 lb/500 g)
4 green onions
2 mangoes (about 2 lb/1 kg total)
2 sweet red peppers
2 tbsp (25 mL) vegetable oil
1/2 tsp (2 mL) each salt and pepper
2 tbsp (25 mL) minced fresh parsley
Glaze:
3 tbsp (50 mL) soy sauce
3 tbsp (50 mL) liquid honey
1 tbsp (15 mL) grated lime rind
1 tbsp (15 mL) minced gingerroot
2 cloves garlic, minced
1/4 tsp (1 mL) each salt and pepper
Preparation:
Glaze: In bowl, whisk together soy sauce, honey, lime rind, ginger, garlic, salt and pepper; divide in half and set aside.
Cut pork into generous 1-inch (2.5 cm) pieces. Cut green onions into 1-inch (2.5 cm) pieces. Starting with onions, alternately thread onions and pork onto 8 metal or soaked wooden skewers. Set aside.
Pit and cut mangoes into 1-inch (2.5 cm) cubes. Seed, core and cut each red pepper into 12 triangles about size of mango cubes. Alternately thread mangoes and red peppers onto 8 skewers. (Make-ahead: Cover and refrigerate all skewers for up to 2 hours.)
In bowl, combine oil, salt and pepper; brush over mango skewers then pork skewers.
Place pork skewers on greased grill over medium-high heat; close lid and grill for 4 minutes; turn skewers. Add mango skewers; close lid and grill, turning once, for 4 minutes. Brush all skewers with half of the glaze.
Grill until skewers are lightly browned and just a hint of pink remains inside pork, about 2 minutes. Drizzle with remaining half of glaze. Sprinkle with parsley.
Source
Canadian Living Magazine: May 2005
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