Open Fire Grilled Pork & Mango Churrasco Style
Chef Olivier Gaupin
Benchmark Global Hospitality
The Woodlands, Texas
Mangoes are available most of the year, but right now, there are more varieties on the market. Grilling infuses the fruit with an alluring smoky flavor that pairs especially well with mango-marinated pork. Chef Olivier Gaupin of Benchmark Global Hospitality threads both ingredients on bamboo skewers and serves the kabobs along with grilled red onions and scallions.
6 garlic cloves, crushed
1½ cups fresh mango puree
1½ cups fresh cilantro
½ cup apple cider vinegar
¾ tsp. ground cumin
½ cup extra virgin olive oil
6¾ lb. country style deboned pork ribs, cubed (1½ in. pieces)
6 red onions, sliced ½-inch thick and seasoned with olive oil, salt and pepper
60 scallions, cleaned and seasoned with olive oil, salt and pepper
60 ripe mango cubes (1½ in. pieces)
Fresh herbs, for garnish
1. For mango marinade, in large bowl, combine garlic, mango puree, cilantro, apple cider vinegar, ground cumin and olive oil; stir well to blend. Add pork cubes and marinate, refrigerated, for a minimum of 2 to 3 hours.
2. Prepare grill for cooking, preheating to 500 F. For each serving, place half an onion and 5 scallions on hot grill; grill until lightly charred and softened. Set aside.
3. Prepare skewers by alternating marinated pork and mango cubes on each; season with salt and pepper prior to grilling. Place skewers onto hot grill; cook 7 to 8 minutes on each side, being careful not to over char.
4. To serve, lay grilled red onion and scallions on plate; and place 2 skewers on top. Garnish with fresh herbs.
Photo courtesy of National Mango Board