Saturday, March 19, 2011
Pork and Mango Skewers with Vietnamese Dipping Sauce
Ok..I realize this is another "grilled pork" recipe..but these turned out so well tonight that I have to share the recipe. These are "sweet and spicy" (one of my favorite flavor combinations) and bring a brightness to dinner with the burst of mango.
1. Start by making the dipping sauce: simply whisk together:
a. The juice of one lime (fresh squeezed)
b. 2 Tbs. of fish sauce (I use Taste of Thailand)
c. 3 Tbs. of brown sugar
d. 1 Tbs. of freshly grated ginger
e. 1 Tsp. of Sriracha sauce
2. Next: cube 1 pound of boneless pork and put in a Ziploc bag with:
a. 1 tsp. of cumin
b. 1 tsp. salt
c. 1/2 tsp. ground coriander
d. 1/2 tsp. brown sugar
e. 1/2 tsp.Chinese 5 spice powder *(make sure all of your spices are gluten free without binders that contain gluten)
f. 1/4 tsp. cayenne pepper
Simply shake the pork in the bag with the spices to coat well.
3. Make the skewers: Thread the pork with chunks of mango (2 mangoes will be plenty) and about 12 green onions cut with the white and light green parts only into 11/2 inch lengths.
*grilling hint: if you soak your skewers in water for about 10 minutes before threading with the food the wood will not burn as easily.
4.My favorite part: GRILL the skewers over direct high heat until the pork is barely pink in the center (8-10 minutes), turning once. Serve warm with the dipping sauce on the side.
May you have a blessed day and happy gluten free grilling! xo