Barbecued Pinoy pork with green mango slaw

ingredients

• Green mango slaw

  • 2 large green (unripe) mangoes
  • 3/4 cup chopped cashews
  • 1/4 cup finely chopped red onion
  • 2 tablespoon (40ml) banana ketchup
  • 1 tablespoon chopped fresh coriander
  • 2 teaspoon (10ml) lime juice
  • 1 teaspoon finely chopped jalapeno
  • 1/2 teaspoon ground sea salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper

• Barbecued Pinoy pork

  • 500 gram pork tenderloin
  • 1/2 cup (125ml) banana ketchup
  • 2 tablespoon (40ml) soy sauce
  • 5 teaspoon sugar
  • 1 tablespoon (20ml) lime juice
  • 1 teaspoon chilli flakes
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon coarsely ground black pepper

method

• Barbecued Pinoy pork with green mango slaw

  • 1

    Make mango slaw: Peel and de-seed mangoes. Cut into thin strips (this should yield about 2 cups). Mix mango and all remaining ingredients in medium bowl until well blended. Cover and refrigerate until ready to serve.

  • 2

    Cut pork in half crosswise. Cut each piece lengthwise into 3mm thick strips. (Strips will be 2.5cm- 5cm wide).

  • 3

    Mix remaining ingredients in small bowl until well blended. Place pork in large re-sealable plastic bag. Add marinade; turn to coat well. Massage pork and marinade for 4-5 minutes. Refrigerate 1 hour.

  • 4

    Remove pork from marinade. Thread pork onto skewers. Discard any remaining marinade.

  • 5

    Barbecue skewers over medium-high heat for 3 minutes per side, or until pork is cooked through. Serve skewers with green mango slaw.

notes

Banana ketchup, or banana sauce, is a popular Filipino condiment made from mashed bananas, sugar, vinegar and spices. It can be found at Asian grocers or specialty supermarkets. Green (unripe) mangoes provide a sour, crisp tartness to foods, such as chutneys, pickles and salads. If you prefer chicken, use 500g boneless, skinless chicken breasts or thighs in place of the pork.