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Pork & Mango Skewers Churrasco Style
Chef Olivier Gaupin of Benchmark Hospitality soaks the pork in a mango marinade before skewering it with mango cubes and grilling over wood charcoal.
Photo courtesy of National Mango Board
Servings
1
1
Cuisine Type
- latin
Menu Part
- entree
Main Ingredient
- Pork
- Mango
Chef Olivier Gaupin
Benchmark Hospitality
The Woodlands, Texas
Chef Olivier Gaupin of Benchmark Hospitality soaks the pork in a mango marinade before skewering it with mango cubes and grilling over wood charcoal. Grilled red onions and scallions serve as a bed for serving the skewers.
Ingredients
Mango marinade
2 garlic cloves, crushed
½ cup mango puree
½ cup fresh cilantro leaves
3 tbsp. apple cider vinegar
3 tbsp. extra virgin olive oil
¼ tsp. ground cumin
Skewers
9 oz. country-style deboned pork ribs, cut into 5 cubes (1½-in. size)
5 ripe mango cubes (1½-in. size)
½ red onion, sliced ½-in. thick, seasoned with olive oil, salt and pepper
5 scallions, trimmed and seasoned with olive oil, salt and pepper
Thick potato chips, for garnish
Fresh herbs, for garnish
Steps
For marinade, in medium bowl, whisk all ingredients until well blended. Add pork cubes; marinate, refrigerated, for 2 to 3 hours.
For skewers, prepare grill with wood charcoal and preheat to 500 F. Grill red onion and scallions until lightly charred and softened; set aside.
Alternately thread pork and mango cubes on skewers; season to taste with salt and pepper. Place skewers onto open-fire grill; cook 7 to 8 minutes on each side, being careful not to over-char. (The amount of time on the grill can differ depending on heat. Having the grill very hot is key to keeping mango cubes from breaking down.)
To serve, lay grilled red onion and scallions as a bed on plate; place skewer on top. Garnish with fresh herbs and add potato chips on the side.
Photo courtesy of National Mango Board
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