Grilled Pork Kebabs With Manchamantel Sauce

Recipe Ingredients

8		Bamboo skewers
1		Dried ancho chili* - stemmed and seeded
1 cup	237ml	Water
4		Garlic - chopped
1		Onion - chopped
1 1/2 tablespoons	22ml	Ground cumin
2 tablespoons	30ml	Fresh thyme leaves - chopped
		OR
2 teaspoons	10ml	Dried thyme - crumbled
2 tablespoons	30ml	Fresh oregano leaves - chopped
2 teaspoons	10ml	Salt or to taste
2 teaspoons	10ml	Black peppercorns - crushed
1/3 cup	78ml	Olive oil
1/3 cup	78ml	Fresh lemon juice
3		Pork tenderloins - (about 2 1/4 pounds), each trimmed and cut crosswise into 8 pieces
24		Fresh pineapple,(1-inch)
24		Red onion
		Manchamantel Sauce
2 oz	56g	Dried ancho chilies* - stemmed, seeded
1 tablespoon	15ml	Garlic - minced
1 cup	62g / 2.2oz	Onion - finely chopped
3 1/2 tablespoons	52ml	Vegetable oil
1 tablespoon	15ml	Sugar plus additional to taste
1 1/2 tablespoons	22ml	Cider vinegar plus additional to taste
1 cup	237ml	Low-salt chicken broth
1/2 cup	118ml	Water
1 cup	146g / 5.1oz	Fresh pineapple - chopped
3/4 cup	177ml	Banana - sliced
1/2 teaspoon	2.5ml	Cinnamon
1		Ground cloves

Recipe Instructions

*available at Hispanic markets, some specialty foods shops, and some supermarkets

To make the kebabs:

Let the skewers soak in water to cover for 1 hour. Toast the chili on a baking sheet in the middle of a preheated 250F. oven for 5 minutes and transfer to a heatproof bowl. Pour enough boiling water over the chili to

cover, let the mixture stand for 30 minutes, and drain the chili. In a blender blend together the chili, the 1 cup water, the garlic, the onion, the cumin, the thyme, the oregano, the salt, the peppercorns, the oil, and

the lemon juice until the marinade is smooth.

In a large heavy-duty resealable plastic bag combine the pork and the marinade and let the pork marinate, chilled, for at least 6 hours overnight.

Drain the pork, pat it dry lightly, and thread each skewer loosely with 3 pieces of the pork, 3 chunks of the pineapple, and 3 chunks of the red onion. Grill or broil the kebabs on an oiled rack set about 4 to 5 inches

from the heat for 8 to 10 minutes on each side, or until the pork is cooked through but still slightly pink. Serve the kebabs with the manchamantel sauce.

To make the sauce:

Toast the chilies on a baking sheet in the middle of a preheated 250F. oven for 5 minutes and transfer them to a heatproof bowl. Pour enough boiling water over the chilies to cover, let the mixture stand for 30 minutes, and drain the chilies. In a heavy skillet cook the garlic, the onion, and salt and pepper to taste in 2 tablespoons of the oil over moderately low heat, stirring, until the onion is soft and pale golden, add 1 tablespoon of the sugar and 1 1/2 tablespoons of the vinegar, and cook the mixture, stirring, for 1 minute. Transfer the onion mixture to a

blender, add the chilies, the broth, the 1/2 cup water, the pineapple, the

banana, the cinnamon, the cloves, the additional sugar and vinegar if desired, and salt and pepper to taste, and blend the sauce until it is very smooth. In the skillet heat the remaining 1 1/2 tablespoons oil over

moderately high heat until it is hot but not smoking, add the sauce, and simmer it, stirring, for 5 minutes. Makes about 3 cups.

Source:
Gourmet March 1993

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