Pinoy Pork BBQ with Green Mango Slaw

 


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.

Yield: 2 oz. serving


*This recipe was created for 4 and 24 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (4)24 ServingsResized (xx) ServingsRecipe Nutrition
Ingredients Quantities Instructions
green (unripe) mangos, peeled, seeded, cut into thin strips 1 each 1. For the Slaw, mix the mangos, cashews, red onion, banana ketchup, fresh cilantro, lime juice, jalapeno, McCormick Culinary® Mediterranean Sea Salt, McCormick Culinary® Garlic Powder, and McCormick Culinary® Cayenne Pepper (first 10 ingredients) in medium bowl until well blended. Cover and refrigerate until ready to serve.

2. 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.

3. Refrigerate 1 hour. Remove pork from marinade. Thread pork onto skewers. Discard any remaining marinade.

4. Grill skewers over medium-high heat 3 minutes per side or until pork is cooked through. Serve skewers with Green Mango Slaw.

cashews, chopped 1/3 cup
red onion, chopped 2 tablespoons
Banana Ketchup (refer to McCormick for Chefs recipe) 1 tablespoon
fresh cilantro, chopped 1 1/2 teaspoons
lime juice 1 teaspoon
jalapeno, finely chopped 1/2 teaspoon
McCormick Culinary® Mediterranean Sea Salt, Fine Grind 1/4 teaspoon
McCormick Culinary® Garlic Powder 1/8 teaspoon
McCormick Culinary® Ground Cayenne Pepper pinch
pork tenderloin 1/2 pound
Banana Ketchup (refer to McCormick for Chefs recipe) 1/4 cup
soy sauce 1 tablespoon
sugar 3 1/2 teaspoons
lime juice 1 1/2 teaspoons
McCormick Culinary® Crushed Red Pepper 1/2 teaspoon
McCormick Culinary® Garlic Powder 1/2 teaspoon
McCormick Culinary® Smoked Paprika 1/2 teaspoon
McCormick Culinary® Black Pepper, Coarse Grind 1/8 teaspoon
Ingredients Quantities Instructions
green (unripe) mangos, peeled, seeded, cut into thin strips 6 eaches 1. For the Slaw, mix the mangos, cashews, red onion, banana ketchup, fresh cilantro, lime juice, jalapeno, McCormick Culinary® Mediterranean Sea Salt, McCormick Culinary® Garlic Powder, and McCormick Culinary® Cayenne Pepper (first 10 ingredients) in medium bowl until well blended. Cover and refrigerate until ready to serve.

2. 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.

3. Refrigerate 1 hour. Remove pork from marinade. Thread pork onto skewers. Discard any remaining marinade.

4. Grill skewers over medium-high heat 3 minutes per side or until pork is cooked through. Serve skewers with Green Mango Slaw.

cashews, chopped 2 cups
red onion, chopped 3/4 cup
Banana Ketchup (refer to McCormick for Chefs recipe) 6 tablespoons
fresh cilantro, chopped 3 tablespoons
lime juice 2 tablespoons
jalapeno, finely chopped 1 tablespoon
Sea Salt, Mediterranean Fine Grind 1 1/2 teaspoons
Garlic Powder 3/4 teaspoon
Pepper, Cayenne Ground 1/2 teaspoon
pork tenderloin 3 pounds
Banana Ketchup (refer to McCormick for Chefs recipe) 1 1/2 cups
soy sauce 6 tablespoons
sugar 7 tablespoons
lime juice 3 tablespoons
Pepper, Red Crushed 1 tablespoon
Garlic Powder 1 tablespoon
Paprika, Smoked 1 tablespoon
Pepper, Black Coarse Grind 3/4 teaspoon
Ingredients Quantities Instructions
No Resize Selected

Nutrition Information (per serving)

Calories 380 kcal


Total fat 16 g


Saturated fat 3.5 g


Trans fat 0 g


Cholesterol 65 mg


Sodium 830 mg


Carbohydrate 32 g


Dietary fiber 3 g


Sugars 21 g


Protein 30 g


Chef's Tip: 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.

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