Pork And Red Pepper Skewers With Mango Dipping Sauce Recipes

VIETNAMESE GRILLED PORK SKEWERS

Steps:

• Combine pork belly, 1 red chile pepper, lemongrass, 3 tablespoons fish sauce, 3 cloves garlic, 1 teaspoon MSG, 1 teaspoon white sugar, and five-spice powder in a bowl. Cover with plastic wrap and refrigerate until marinated, 1 to 3 hours.
• Mix 1/4 cup fish sauce, 1/4 cup sugar, 1 red chile pepper, lime juice, 5 cloves garlic, and 1 teaspoon MSG together in a bowl. Let sit until dipping sauce flavors meld, 30 minutes to 1 hour. Pour in water.
• Thread the marinated pork belly onto bamboo skewers.
• Preheat grill for high heat and lightly oil the grate. Cook pork skewers, turning occasionally, until crisp, 8 to 10 minutes. Serve with the dipping sauce.

PORK AND RED-PEPPER SKEWERS WITH MANGO DIPPING SAUCE

Steps:

• Preheat oven to 450°F.
• Place mango, pineapple juice, lime juice, and 1/4 tsp of salt in a blender and process until well blended but not smooth. Pour into a bowl and stir in onion, cilantro, and jalapeno. Refrigerate until chilled.
• Toss the pork, bell pepper, and oil in medium bowl.
• Mix paprika, onion powder, cinnamon, allspice and remaining 1 tsp salt together in small bowl. Add to pork and toss to coat.
• Slide 1 piece of red pepper, skin side first, onto each skewer followed by 1 piece of pork. Place skewers on a foil-lined baking sheet.
• Bake skewers until meat is barely cooked in the center, 10-15 minutes.
• Serve with mango sauce.