If using bamboo skewers, soak them in water for at least 30 minutes.
In a small saucepan combine the orange juice, honey, lime zest, lime juice, ginger, and salt. Bring the mixture to a simmer over medium heat on the stove. Simmer gently until the mixture thickens to a syrupy consistency and 120 milliliters of the liquid remains, 20 to 30 minutes. Allow to cool. Add the mint.
Related Grill Skills
Mincing Ginger
In a medium bowl whisk the rub ingredients with the oil. Add the pork cubes and turn to coat evenly.
Thread the pork cubes and the mango chunks alternately onto skewers. Allow the skewers to stand at room temperature for 15 to 30 minutes before grilling.
Related Grill Skills
Cutting a Mango
Prepare the grill for direct cooking over high heat (230° to 290°C).
Prepare the grill for cooking over high heat (260°C).
Brush the cooking grates clean. Grill the kabobs over direct high heat, with the lid closed, until the pork is barely pink in the center, 6 to 8 minutes, turning once. Remove from the grill and serve warm with the sauce drizzled on top.
Brush the cooking grates clean. Grill the kabobs over high heat, with the lid closed, until the pork is barely pink in the center, 6 to 8 minutes, turning once. Remove from the grill and serve warm with the sauce drizzled on top.
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