Grilled Pork Kebabs with Manchamantel Sauce Recipe

These kebobs are topped off with an ancho chili fruit sauce to really mix in the spice. Full of fabulous flavor!


Grilled Pork Kebabs with Manchamantel Sauce Recipe

How To Make Grilled Pork Kebobs with Manchamantel Sauce

A simple yet super tasty pork Kebab recipe topped with Manchanmantel sauce for an irresistible and crowd-pleasing meal on family gatherings and summer outings.

Prep: 15 mins
Chill: 6 hrs 30 mins
Cook: 30 mins
Total: 7 hrs 15 mins
Serves:

Ingredients

  • 1 ancho chili, stemmed and seeded
  • 1 cup water
  • 4 garlic cloves, chopped
  • 1 onion, chopped
  • 1 ½ tbsp ground cumin
  • 2 tbsp fresh thyme leaves , or 2 tsp. dried thyme (crumbled)
  • 2 tbsp oregano leaves , or 2 tsp. dried oregano (crumbled)
  • 2 tsp. salt , to taste
  • 2 tsp. black peppercorns, crushed
  • cup olive oil
  • cup fresh lemon juice
  • 3 pork tenderloins, trimmed and cut crosswise into 8 pieces
  • pineapple, chunks
  • red onion, chunks

Manchamantel Sauce (Ancho Chili Fruit Sauce):

  • 2 oz ancho chilies
  • 1 tbsp garlic, minced
  • 1 cup onion, finely chopped
  • 3 ½ tbsp vegetable oil
  • 1 tbsp sugar , to taste
  • 1 ½ tbsp cider vinegar , to taste
  • 1 cup low-salt chicken broth
  • ½ cup water
  • 1 cup pineapple, chopped
  • ¾ cup banana
  • ½ tsp cinnamon
  • ground cloves, pinch

Instructions

  1. To make the kebabs, let the skewers soak in water to cover for 1 hour.

  2. Toast the chili on a baking sheet in the middle of a preheated 450 degrees F oven for 5 minutes and transfer to a heatproof bowl.

  3. Pour enough boiling water over the chili to cover, let the mixture stand for 30 minutes, and drain the chili.

  4. In a blender, blend together the chili, water, garlic, onion, cumin, thyme, oregano, salt, peppercorns, oil, and the lemon juice until the marinade is smooth.

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

  6. Drain the pork, pat it dry lightly, and thread each skewer loosely with 3 pieces of pork, 3 chunks of the pineapple, and 3 chunks of the red onion.

  7. 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.

  8. Serve the kebabs with the manchamantel sauce.

  9. To make the sauce, toast the chilies on a baking sheet in the middle of a preheated 450 degrees F oven for 5 minutes and transfer them to a heatproof bowl.

  10. Pour enough boiling water over the chilies to cover, let the mixture stand for 30 minutes, and drain the chilies.

  11. In a heavy skillet, cook the garlic, onion, and salt and pepper to taste in over moderately low heat, stirring, until the onion is soft and pale golden, add sugar and vinegar then cook the mixture, stirring, for 1 minute.

  12. Transfer the onion mixture to a blender, add the chilies, broth, water, pineapple, banana, cinnamon, cloves, sugar, vinegar, salt, and pepper to taste then blend the sauce until it is very smooth.

  13. In the skillet, heat the remaining oil over moderately high heat until it is hot but not smoking then add the sauce, and simmer it, stirring for 5 minutes.

  14. Makes about 3 cups.

Nutrition

  • Sugar: 280g
  • :
  • Calcium: 525mg
  • Calories: 2433kcal
  • Carbohydrates: 384g
  • Cholesterol: 442mg
  • Fat: 45g
  • Fiber: 46g
  • Iron: 19mg
  • Potassium: 6165mg
  • Protein: 159g
  • Saturated Fat: 15g
  • Sodium: 889mg
  • Vitamin A: 4926IU
  • Vitamin C: 1327mg
Nutrition Disclaimer
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