Pinoy Pork BBQ with Green Mango Slaw
Pinoy Pork is a popular Filipino street food of grilled pork skewers marinated in banana ketchup and spices. A sweet, sour and slightly spicy slaw made with unripe mangos provides a crunchy and cooling contrast to the vibrant, distinctive flavour of the pork.
- Prep Time: 25 min & 1 hr Refrigeration time
- Cook Time: 6 minutes
- Makes: 9 appetizer servings
All You Need
- GREEN MANGO SLAW
- 2 (2 cups) large green (unripe) mangos, peeled, seeded and cut into thin strips
- ¾ cup (175 mL) chopped cashews
- ¼ cup (50 mL) finely chopped red onion
- 2 tbsp (30 mL) Banana Ketchup (recipe in the description)
- 1 tbsp (15 mL) chopped fresh cilantro
- 2 tsp (10 mL) lime juice
- 1 tsp (5 mL) finely chopped jalapeño
- ½ tsp (2 mL) Club House Sea Salt Grinder
- ¼ tsp (1 mL) McCormick Gourmet Garlic Powder
- 1/8 tsp (1/2 mL) McCormick Gourmet Ground Cayenne Pepper
- PINOY PORK BBQ
- 1 lb (500 g) pork tenderloin
- 1/2 cup (125 mL) Banana Ketchup (recipe in the description)
- 2 tbsp (30 mL) soy sauce
- 5 tsp (25 mL) sugar
- 1 tbsp (15 mL) lime juice
- 1 tsp (5 mL) McCormick Gourmet Crushed Red Pepper
- 1 tsp (5 mL) McCormick Gourmet Garlic Powder
- 1 tsp (5 mL) McCormick Gourmet Smoked Paprika
- ¼ tsp (1 mL) McCormick Gourmet Coarse Grind Black Pepper
For the Slaw, mix all ingredients in medium bowl until well blended. Cover and refrigerate until ready to serve.
For the Pork BBQ, cut pork in half crosswise. Cut each piece lengthwise into 1/8-in (0.3 cm) thick strips. (Strips will be 1- to 2-in/2.5-5 cm wide.) Mix remaining ingredients in small bowl until well blended. Place pork in large resealable plastic bag. Add marinade; turn to coat well. Massage pork and marinade for 4 to 5 minutes.
Refrigerate 1 hour. Remove pork from marinade. Thread pork onto skewers. Discard any remaining marinade.
Grill skewers over medium-high heat 3 minutes per side or until pork is cooked through (internal temperature of 160°F/71°C). Serve skewers with Green Mango Slaw.
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.
Tip! Green (unripe) mangos provide a sour, crisp tartness to foods, such as chutneys, pickles and salads.
Tip! 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 1 lb (500 g) boneless, skinless chicken breasts or thighs in place of the pork tenderloin