Thursday Dinner: Pork-Mango Skewers

2014-07-24 at 16-38-09Earlier this summer, I bemoaned the act of skewering meat for kebabs. The mess it created did not quite bring a return on my investment of time and ingredients.

I think part of my problem came with the tools at play. I was using a flexible wire skewer which, upon further review, stinks. I should have used the more traditional bamboo skewer, which came into play with this dinner choice.

2014-07-24 at 16-39-47

We haven’t eaten mangos in a while, but bringing them back in the house gave me a chance to put my underused mango splitter into play. Yeah, I used to obsessively purchase kitchen gadgets and I have no idea why I grabbed this. I can count on one hand the number of times it has been used. Funny story…the Oxo mango tool that I own was invented by a local minister. Anyhow, what it does is split the mango down the middle, allowing you to toss the pit and slice the fruit in its skin, as you might do with an avocado. Pretty neat.

2014-07-24 at 16-53-32WHAT WORKED: An almost ripe mango. By the time you pick up a mango at your grocer, it is on the borderline of being ripe. Feel the fruit. Don’t buy one that is too squishy or too firm. You want it to be juicy but not mush.

WHAT DIDN’T: Me. I tried splitting the damn mango in the wrong direction.

WHAT DID THE WIFE SAY: “Pork and mango?” Yep. Pork and mango.

WILL IT MAKE ANOTHER APPEARANCE: It’s likely. I’ve always been fond of pork and peach, but mango changes things a little.

Pork and Mango Skewers
Inspired by Meatwave

  • One almost ripe mango, cut into 1/2 inch cubes
  • 1 lb. center-cut boneless pork chops, cut into 1/2 inch cubes
  • 1/3 cup Symeon’s seasoning or other paprika-based red grilling rub

Set six bamboo skewers in a flat baking dish. Fill with water and set a plate on top to keep the skewers submerged. Let soak for at least 30 minutes.

2014-07-24 at 16-52-06In the meantime, toss the pork with the seasoning in a small bowl so that all of the meat is coated. Set aside.

Clean your grill grates, then preheat your grill on high so it reaches 600 to 700 degrees.

Thread a piece of pork on the skewer, followed by a piece of mango. Repeat until you have four pieces of pork and three pieces of fruit the skewer, then repeat until you have exhausted your skewers.

Reduce heat on your burners to medium-high. Set the skewers over one-half of the grill. Turn every 3 to 4 minutes, or until the mango has a nice char on the outside. Remove from the heat and serve immediately.

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