Pork and Mango Skewers with Vietnamese Dipping Sauce

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by: Bizzum Cook






During the twentieth century, many of the best pit masters in the south moved north and west, bringing their talent and new recipes to the big cities across the land.




ingredients

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serves: 4

1 1/2 pounds boneless pork sirloin (cut into 1 1/2-inch cubes)

1 tablespoon vegetable oil

4 ripe mangoes (cut into 1-inch chunks)

6 green onions (white and light green parts only, cut into 1-inch lengths)

SAUCE:

3 tablespoons fresh lime juice

2 tablespoons fish sauce

2 tablespoons granulated sugar

1 teaspoon freshly grated ginger

1 teaspoon hot chili-garlic sauce, such as sriracha

RUB:

1 teaspoon ground cumin

1 teaspoon kosher salt

1/2 teaspoon ground coriander

1/2 teaspoon granulated sugar

1/4 teaspoon five-spice powder

1/4 teaspoon ground cayenne pepper

Nutrition Facts
Pork and Mango Skewers with Vietnamese Dipping Sauce

Servings Per Recipe: 4

Amount per Serving

Calories: 521

  • Total Fat: 15.7 g
  •     Saturated Fat: 6.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 109 mg
  • Sodium: 1394.6 mg
  • Total Carbs: 60.7 g
  •     Dietary Fiber: 6.2 g
  •     Sugars: 53.8 g
  • Protein: 38.8 g
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preparation

1.  To make the sauce: In a small bowl, whisk the sauce ingredients.

2.  To make the rub: In a medium bowl, mix the rub ingredients with your fingertips. Add the pork and mix well to coat the pork thoroughly. Add the oil to lightly coat the pork. Allow to stand at room temperature for 10 to 15 minutes before grilling.

3.  Thread the pork, mangoes, and green onions alternately on skewers, leaving a little room between the ingredients. Grill over Direct High heat until the pork is barely pink in the center, 8 to 10 minutes, turning once. Place the skewers on a platter and spoon about half the sauce over the top. Serve warm with the remaining sauce on the side.

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