Pork & Mango Skewers Churrasco Style
Chef Olivier Gaupin
The Woodlands, Texas
Chef Olivier Gaupin of Benchmark Hospitality soaks the pork in a mango marinade before skewering it with mango cubes and grilling over wood charcoal. Grilled red onions and scallions serve as a bed for serving the skewers.
2 garlic cloves, crushed
½ cup mango puree
½ cup fresh cilantro leaves
3 tbsp. apple cider vinegar
3 tbsp. extra virgin olive oil
¼ tsp. ground cumin
9 oz. country-style deboned pork ribs, cut into 5 cubes (1½-in. size)
5 ripe mango cubes (1½-in. size)
½ red onion, sliced ½-in. thick, seasoned with olive oil, salt and pepper
5 scallions, trimmed and seasoned with olive oil, salt and pepper
Thick potato chips, for garnish
Fresh herbs, for garnish
- For marinade, in medium bowl, whisk all ingredients until well blended. Add pork cubes; marinate, refrigerated, for 2 to 3 hours.
- For skewers, prepare grill with wood charcoal and preheat to 500 F. Grill red onion and scallions until lightly charred and softened; set aside.
- Alternately thread pork and mango cubes on skewers; season to taste with salt and pepper. Place skewers onto open-fire grill; cook 7 to 8 minutes on each side, being careful not to over-char. (The amount of time on the grill can differ depending on heat. Having the grill very hot is key to keeping mango cubes from breaking down.)
- To serve, lay grilled red onion and scallions as a bed on plate; place skewer on top. Garnish with fresh herbs and add potato chips on the side.
Photo courtesy of National Mango Board