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 flavor of the pork.
8 each Green (unripe) mangos, peeled, seeded, cut into thin strips (8 cups/2 L) (Slaw)
For the Slaw, mix all ingredients in large bowl until well blended. Cover and refrigerate until ready to serve.
For the Pork BBQ, cut pork in half crosswise. Cut pork into strips 1/8 x 1 x 2 in (0.5 x 2 x5 cm). Mix remaining ingredients in medium bowl until well blended. Place pork in large re-sealable plastic bag. Add marinade; turn to coat well. Massage pork and marinate 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 reaches internal temperature of 160°F/71°C). Serve skewers with Green Mango Slaw.
• 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 boneless, skinless chicken breasts or thighs in place of the pork tenderloin.