pig on a stick

This meal is so easy I almost felt guilty about posting it…almost.

But it’s just so fitting for the end-of-summer BBQ that I had to share.

preparing for the skewering

Although I generally find the combination of fruit and meat to be an affront to all things good (my least favourite type of pizza? Hawaiian. Pineapple and ham. Are. You. Kidding. Me?!), this is weirdly delicious.

I’m going to shut up now and get to the recipe (it’s that good) but one final word of advice: choose your mangoes with care.

they must be firm but not squishy, never squishy

Too ripe and they’ll turn to mush in the cooking, too hard and they’ll be like chewing on sugary gristle.

I served it with a tangy red cabbage salad…and then had seconds

No, it’s best to take your time and, like Goldilocks, select one that’s just right….even if that means spending hours in the store fondling mangoes like some sort of dirty fruit pervert.

Pork & Mango Skewers (serves 2-4)

*adapted from Nigel Slater

• 113g pork tenderloin (or any cut of pork really, as long as it can be cut into chunks)
• 1 ripe mango
• 2 tbsps mustard
• 1 tbsp + 1/4 cup coconut oil

1. Cut your pork into skewer-friendly chunks and stir it up with the mustard and one tbsp of coconut oil. Set aside.
2. Peel the mango and carefully cut it into small chunks, carving around the stone.
3. Spear the pork and mango with skewers, alternating them so it goes pork, mango, pork, mango. Make sure to position them fairly close together so the juices can mingle.
4. Heat the remaining coconut oil in a pan (if you’re doing them on the BBQ or grilling, you can obviously omit this step) and add the skewers once the oil is hot. Fry until the meat browns, turn it and brown the other side.

Like this? You might also like:

• Spicy Cajun Pork Medallions
• Pan-fried Pork Chop in Parsley Butter
• Mango Raspberry Cheesecake

This post also appeared at the Weekend Gourmet Blog Carnival