Open Fire Grilled Pork & Mango Churrasco Style For Home Chefs

Mango Marinated Pork Cubes

2 garlic cloves, crushed
½ cup mango puree
½ cup fresh cilantro
3 Tbsp apple cider vinegar
¼ tsp cumin, ground
3 Tbsp extra virgin olive oil
9 oz country style deboned pork ribs, 4 pieces cubed 1-½ inches

Mango Pork Skewers

6 ripe mango cubes, 1-½ inches
3 scallions, cleaned and seasoned with olive oil, salt and pepper
½ red onion, sliced ½-inch thick and seasoned with olive oil, salt and pepper

Takes 15 minutes, serves 2 skewers.

Mango Marinated Pork Cubes:

Combine garlic, mango puree, cilantro, apple cider vinegar, ground cumin and olive oil; stir well. Add pork cubes and marinate, refrigerated, for a minimum of 2-3 hours.

Mango Pork Skewers:

Prepare grill with wood charcoal and preheat to 500°F for a perfect grilling of the churrasco.* Grill red onion and scallions until lightly charred and softened. Set aside. Prepare skewers by alternating marinated pork and mango cubes; season with salt and pepper prior to grilling. Place skewers onto open fire grill, and cook 7-8 minutes on each side, being careful to maintain a light char.

To Serve:

Lay down the grilled red onion and scallions as a bed, and place the skewers on top.

*The amount of time on the grill can differ depending on your grill - open fire vs. gas grill. Having the grill very hot is the key to keeping the mango cubes from breaking down.

Recipe courtesy of Chef Olivier Gaupin, Benchmark—A Global Hospitality Company