- 2 large green (unripe) mangoes
- 3/4 cup chopped cashews
- 1/4 cup finely chopped red onion
- 2 tablespoon (40ml) banana ketchup
- 1 tablespoon chopped fresh coriander
- 2 teaspoon (10ml) lime juice
- 1 teaspoon finely chopped jalapeno
- 1/2 teaspoon ground sea salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 500 gram pork tenderloin
- 1/2 cup (125ml) banana ketchup
- 2 tablespoon (40ml) soy sauce
- 5 teaspoon sugar
- 1 tablespoon (20ml) lime juice
- 1 teaspoon chilli flakes
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon coarsely ground black pepper
- 1Make mango slaw: Peel and de-seed mangoes. Cut into thin strips (this should yield about 2 cups). Mix mango and all remaining ingredients in medium bowl until well blended. Cover and refrigerate until ready to serve.
- 2Cut pork in half crosswise. Cut each piece lengthwise into 3mm thick strips. (Strips will be 2.5cm- 5cm wide).
- 3Mix remaining ingredients in small bowl until well blended. Place pork in large re-sealable plastic bag. Add marinade; turn to coat well. Massage pork and marinade for 4-5 minutes. Refrigerate 1 hour.
- 4Remove pork from marinade. Thread pork onto skewers. Discard any remaining marinade.
- 5Barbecue skewers over medium-high heat for 3 minutes per side, or until pork is cooked through. Serve skewers with green mango slaw.
Banana ketchup, or banana sauce, is a popular Filipino condiment made from mashed bananas, sugar, vinegar and spices. It can be found at Asian grocers or specialty supermarkets. Green (unripe) mangoes provide a sour, crisp tartness to foods, such as chutneys, pickles and salads. If you prefer chicken, use 500g boneless, skinless chicken breasts or thighs in place of the pork.