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You Are What You Eat: Mojo-Marinated Pork and Mango Kebabs

Courtesy of Tender Belly

The sour orange and garlic provide these pork kebabs with a nice, hot tang to contrast the sweet, fruity mango.


Brined Pork:

  • 2 quarts ice-cold water
  • 1/3 cup salt
  • 1/4 cup sugar
  • 2 pounds Berkshire Pork Tenderloin

Mojo Marinade:

  • 2 tablespoons freshly minced garlic (about 6 medium cloves)
  • 1/2 teaspoon salt
  • 1/2 cup fresh sour orange juice, or 1/4 cup lime juice mixed with 1/4 cup orange juice
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • Black pepper


  • 2 whole mangos, slightly under-ripe, peeled, cored, and cut into 1 1/2-inch squares
  • Wooden skewers, soaked in water for at least 30 minutes prior to use


  1. For the Brine: In a large bowl, whisk together water, salt, and sugar until everything is dissolved. Place pork chops in brine and refrigerate for 30 minutes to one hour.
  2. For the Marinade: Place garlic in a mortar and pestle. Add the 1/2 teaspoon salt and work into a smooth paste. In a small bowl, whisk together garlic, sour orange juice, oil, oregano, and cumin. Season with salt and pepper.
  3. For the Skewers: Remove pork chops from brine and pat dry. Cut pork into 1 1/2-inch cubes, trimming any large pieces of excess fat and discarding bones. Place pork cubes in a large resealable plastic bag. Pour in marinade and seal bag, removing as much air as possible. Place in refrigerator and marinate for one to five hours.
  4. Thread pork onto skewers, alternating with mango cubes.
  5. Grill skewers until well-browned on all sides and center of pork registers between 140-145 degrees Fahrenheit on an instant-read thermometer, 3-4 minutes per side. Transfer skewers to platter and let rest for 5 minutes before serving.

This post first appeared on The Art Of Giving, please read the originial post: here

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You Are What You Eat: Mojo-Marinated Pork and Mango Kebabs


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