Grilled Pork Skewers with Mango Chutney
Ingredients
- For the skewers
- 800 grams Pork ribs
- 8 Tbsps olive oil
- 3 Tbsps light soy sauce
- ½ tsp Iodized salt
- 2 garlic cloves
- freshly ground pepper
- 8 Wooden skewers
- For the mango chutney
- 1 large ripe Mango
- 2 fresh chili peppers
- 2 tsps cornstarch
- ¼ tsp ground Turmeric
- ½ tsp Iodized salt
- ½ tsp salt
- 100 grams Raw sugar
- 1 Tbsp clarified butter
- 1 tsp black Mustard seed
- 2 dried chili peppers
- 150 grams lamb's lettuce
- ½ firm Mango (sliced for garnish)
Preparation steps
For the skewers: Cut the meat into 4 cm (approximately 1 1/2 inch) pieces.
Peel and press the garlic. In a bowl, whisk the oil and soy sauce with the garlic. Season with salt and pepper to taste.
Place the meat in a dish and cover with the soy mixture. Refrigerate over night.
The next day, remove the meat from the marinade, pat dry and thread onto skewers. Place on a grill preheated to high heat, and cook, while turning, until cooked, about 10-12 minutes.
For the mango chutney: Peel the mango and cut the flesh from the core lengthwise. Cut into 1/2 cm (approximately 1/4 inch) thick and 3 cm (approximately 1 1/4 inch) long strips. Rinse and chop the chile peppers.
In a bowl, whisk the cornstarch with 4 tablespoons water until smooth and set aside.
Bring a pot of 1/4 litre (approximately 1 cup) of water to a boil along with the turmeric. Stir in the salt. Add the mango and chile peppers, and cook over medium heat until tender, about 10 minutes. Increase the heat and continue to cook for 5 minutes. Stir the sugar into the chutney along with the cornstarch paste, and remove from heat.
Heat the butter in a small skillet set over medium heat. Add the mustard seeds and dried chiles, and cook until fragrant. Stir the toasted spices into the chutney mixture. Place the chutney in a serving bowl and refrigerate for 1 hour.
For serving: Serve the skewers with the mango chutney, mango slices and mache.
