If you love pork, then this recipe is for you! Cubed pork chops are skewered between a slice of bacon and are grilled on the BBQ. Enjoy these smoky and sweet skewers with a side of peanut dipping sauce and a refreshing mango salad.
Prep Time: 30 minutes | Cook Time: 20 minutes | Total Time: 4 hours 50 minutes
For the Pork Skewers:
- 4 pork chops, bone removed and fat trimmed, cut into 1 inch cubes
- 3 tablespoons fresh ginger, finely chopped
- 1 teaspoon dried chili flakes
- 2 tablespoons fancy molasses
- 1 tablespoon maple syrup
- 1/4 cup strongly brewed
- 1 tablespoon soy sauce
- 6 strips bacon
- 1/4 cup cilantro leaves, for garnish
- Lime wedges, for garnish
For the Mango Salad:
- 1 mango, sliced into matchsticks
- 1/2 fuji apple, sliced into matchsticks
- 1 tomato, seeds removed, sliced into matchsticks
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1/4 cup cilantro leaves, roughly torn
- 1 teaspoon maple syrup or white sugar (optional)
For the Peanut Dipping Sauce:
- 1 cup peanut butter (or substitute with the nut butter of your choice)
- 1/4 cup sriracha
- 3 tablespoons soy sauce
- 3 tablespoons maple syrup
- 1 tablespoon sesame oil
Pork and Bacon Skewers:
Begin my marinating the pork. Add the cubed pork into a large bowl, followed by the ginger, chili flakes, molasses, maple syrup, coffee, and soy sauce. Mix everything to combine then place in the fridge to marinate for at least 4 hours, or overnight.
Once the pork has marinated, skewer a piece of pork onto a bamboo BBQ skewer. Move it to the top of the skewer so that it is 1 cm from the top pointed end of the skewer. Take a piece of bacon and thread the end through the skewer. Repeat this process by adding another piece of pork and then wrap the bacon around the pork threading it between the pieces of pork in a “S” pattern. Repeat until you have 5 pieces of pork on the skewer, making sure to end the skewer with a piece of pork to hold the bacon in place as it cooks. Repeat for the remaining skewers. Set aside on a plate and leave at room temperature while you make the mango salad.
Add the sliced mango, apple, and tomato into a large bowl along with the lime juice, olive oil and cilantro. Mix to combine. Taste the salad and add a splash of maple syrup or a pinch of sugar if needed to sweeten the salad. Set aside while you make the peanut sauce.
Add the peanut butter, sriracha, soy sauce, maple syrup and sesame oil into a small bowl and mix to combine. Taste and adjust the seasoning as needed by adding extra sriracha, soy sauce or maple syrup as needed. Set aside at room temperature.
Grilling the Skewers:
To cook the pork skewers, preheat your BBQ to 400 degrees F. Once hot, place the skewers on the edge of the grill so that the long end of the skewer is off the edge of the BBQ. This will avoid the skewer from burning too much.
Grill the skewers for 2 minutes per side, making sure to leave the BBQ lid open the entire time. Once the skewers are grilled on all sides, use tongs to transfer them to the top rack of the BBQ, turn off the heat, and close the lid of the BBQ.
Leave the lid closed for 2 minutes to “bake” the skewers, then open the lid, flip the skewers, close the lid and bake for another 2 minutes. This additional baking time will ensure that the pork is fully cooked and will help to crisp up the bacon. Once cooked, remove from the grill and set on a plate to rest for at least 10 minutes.
To serve, place the mango salad on a large serving plate, followed by the grilled pork and bacon skewers and top with a sprinkling of cilantro. Serve with a few lime wedges and the peanut sauce to dip.
Serve warm and enjoy!