Cooking Index - Cooking Recipes & IdeasFrank's Redhot Honeyed Pork And Mango Kabobs Recipe - Cooking Index

Frank's Redhot Honeyed Pork And Mango Kabobs

You may substitute 1 1/2 cups fresh or frozen peach cubes (2 to 3 peaches) for the mango.

Cuisine: Australian
Courses: Starters and appetizers
Serves: 6 people

Recipe Ingredients

1/2 cup 118mlHoney
1/4 cup 59mlApple juice concentrate - thawed
3 tablespoons 45mlFrank's original redhot cayenne pepper sauce
1/4 teaspoon 1.3mlGround allspice
1 teaspoon 5mlGrated lemon peel
1 lb 454g / 16ozPork tenderloin - cut 1" cubes
1 lb 454g / 16ozRipe mango - - (12 oz), peeled, (large) pitted,
  And cut into 3/4-inch cubes
1/2 cup 31g / 1.1ozFrozen large baby onions - partially thawed

Recipe Instructions

In a small saucepan, combine honey, apple juice concentrate, Redhot sauce, and allspice. Bring to a boil over medium heat. Reduce heat to low; cook, stirring, 5 minutes. Stir in lemon rind. Cool. Pour 1/4 cup marinade into small bowl; reserve for mango dipping sauce. Place pork into large resealable plastic food storage bag. Pour remaining marinade over pork. Seal bag; marinate in refrigerator 1 hour. To prepare mango dipping sauce, place 3/4 cup mango cubes into blender or food processor. Add reserved marinade. Cover and process until pureed. Transfer to serving bowl; set aside. Thread pork, remaining mango cubes, and onions alternately onto metal skewers. Place skewers on oiled grid. Grill over medium-low coals 12 to 15 minutes or until pork is no longer pink (or broil 6 inches from heat 10 to 12 minutes until pork is cooked). Serve skewers with mango dipping sauce. This recipe yields 6 appetizer servings (3/4 cup dip).



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