Rosemary Pork Skewers with mango cream

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This recipe was only partially created by me.  The ingredients were chosen by ten different people as part of the Gang-Up Recipe challenge.  Basically it works similar to Chopped, in that you have to create a recipe from the random selected ingredients.  You’re allowed to make 2 changes total; you can add 1 item and delete 1 item, add 2 or delete 2 items.  You are also allowed to use water, salt and pepper in addition to the listed ingredients.  So being that I was not one of the ten that chose the ingredients, I have to give partial credit to those that did.  The ten ingredients were: lime, garlic, heavy cream, shallots, pineapple, pork, potatoes, olive oil, rosemary and mango.

This took a little pondering to come up with something that used the ingredients in a way that I thought would be different.  I figured many people would do some kind of pork chop with a cream sauce and a fruit salsa so I didn’t want to go that route.  I decided on skewering cubed pork with rosemary sprigs then coating it with instant potato flakes and serving it with a mango cream sauce accompanied by roasted fingerling potatoes and a mango shallot salad.  The recipe below is just for the pork skewers and the mango cream along with the mango shallot salad in the notes.  For the roasted fingerlings see Grilled Skirt Steak with roasted fingerlings under the “Recipe” tab above.  The two changes I made were deleting the pineapple and adding chile paste to spice it up a bit.

I really didn’t know if this recipe was going to turn out like I thought, but to my pleasant surprise it ended up being even better.  When your family asks you to make this again, you know you have a winner.  Enjoy!

I started by peeling 2 mangos, then sliced the fruit from the seed.  I put the fruit in my food processor along with a little water and pureed it which yielded about a cup.

When I bought the pork, I asked the butcher for some pork fat and he gave me about a pound for free.  I fried it up to render the fat and used some of it to fry the pork skewers.  Now normally I don’t fry in pork fat, but considering this was a challenge, I couldn’t resist.  You can skip this step and just use olive oil to fry but you will lose some flavor.

I cut boneless country style pork ribs into approximately 1 1/2 inch cubes.  Using a boning knife, I made a small slit through the center of each cube and threaded 6 pieces of pork onto each of 5 large rosemary sprigs.  I seasoned lightly with kosher salt, fresh black pepper and a little granulated garlic and set aside.

In a fry pan I heated 1 tablespoon olive oil over medium heat.  I added 3 diced shallots and 2 sliced garlic cloves and cooked for 5 minutes.  I added 3/4 cup of the mango puree, 1 1/2 cups of water, 2 teaspoons chile paste and the juice from 1/2 a lime.  I let this reduce for about 15 minutes on medium low heat then strained it.  I put the strained liquid back in the pan over medium heat and reduced it to nearly a syrup about 7 more minutes.  I whisked in 1/2 cup heavy cream and heated until thickened about 8 minutes and kept warm.

I poured 1 cup of instant potato flakes into a cake pan for the the coating.

I poured 1/3 cup of the reserved pork fat drippings and 1/4 cup of olive oil into a fry pan over medium high heat.  I coated two of the pork skewers with the potato flakes and immediately put them in the pan.  I fried them for 2 minutes on all four sides(8 minutes total) then drained on paper towels while I fried the other three.  Don’t coat with the potato flakes until you’re ready to fry or they won’t crisp properly.

And this was the final outcome.  As I said before, I was shocked how good these were.

Rosemary Pork Skewers with mango cream
Prep time
Cook time
Total time
This was the result of an Gang-Up recipe challenge using 10 selected ingredients to make a recipe, similar to Chopped. Using potato flakes as a breading gives the skewers a nice crisp coating and the slightly spicy mango cream compliments perfectly.
Recipe type: Main, Entree
Serves: 5
  • 2¼ pounds boneless country style pork ribs cut into 1½ inch cubes
  • 5 large rosemary sprigs
  • Salt and Pepper
  • ¼ teaspoon granulated garlic or garlic powder
  • 1 cup instant potato flakes
  • ⅓ cup pork fat drippings or sub oil for this
  • ¼ cup olive oil
Mango Cream
  • 1 tablespoon olive oil
  • 3 shallots diced
  • 2 garlic cloves sliced
  • ¾ cup mango puree (2 mangos peeled, seeded and pureed)
  • 1½ cups water
  • 2 teaspoons chile paste
  • juice from ½ lime
  • ½ cup heavy cream
  1. Render the fat from 1 pound of pork fat by cooking in a pan for 15 minutes over medium heat and pouring the liquid fat into a bowl. Skip this step if using regular oil instead.
  2. With a boning knife or any knife with a narrow blade make a slit through the center of each pork cube and thread onto the rosemary sprigs. Season lightly with kosher salt, ground black pepper and the granulated garlic and set aside. You should get 5-6 cubes on each sprig.
  3. Heat 1 tablespoon olive oil in a fry pan over medium heat. Add the sliced garlic and diced shallots and cook for 5 minutes. Add the mango pureé, water, chile paste and lime juice and simmer on medium low for about 15 minutes. Strain and return the liquid to the pan discarding the solids. Turn the heat to medium and reduce this to nearly a syrup about 7 more minutes. Whisk in the cream and cook for 8 minutes until thickened then keep warm.
  4. Add the fat drippings and the ¼ cup olive oil to a fry pan over medium high heat. Pour the potato flakes into a cake or pie pan and coat 2 skewers thoroughly with the potato flakes. Fry the skewers for 2 minutes on all four sides(8 minutes total) then drain on paper towels. Repeat with the other skewers adjusting the heat as necessary.
  5. Serve with a little mango cream over the skewers.
For a quick mango salad that adds some bright acidity to the meal, thinly slice ½ of a peeled seeded mango and fan out on the plate. Thinly slice a small shallot and place them on top. Mix together the juice from 1 lime, 6 teaspoons olive oil, 3-4 teaspoons mango puree and pinch of sea salt. Drizzle about 1 teaspoon of the dressing over the shallots and mango.












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