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.
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-inch thick strips. (Strips will be 1 to 2 inches 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. Serve skewers with Green Mango Slaw.
Test Kitchen Tips:
• Click here for Banana Ketchup.
• 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.
• Green (unripe) mangos provide a sour, crisp tartness to foods, such as chutneys, pickles and salads.
• 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 pound boneless, skinless chicken breasts or thighs in place of the pork tenderloin.