Mamoang Moo Ping (Mango and Pork Skewers)

An iconic Thai street food paired with mango chunks and coated in delicious pineapple juice.

Total Time:
2 hours 30 minutes

Servings:

Ingredients

½ cup soy sauce, divided

1 Tbsp fish sauce, divided

1 Tbsp oyster sauce, divided

1 Tbsp palm sugar, divided

½ cup coconut milk, divided

2 cups DOLE Pineapple Juice, divided

2 Tbsp garlic, minced, divided

60 each DOLE IQF Mango Chunks

2 ½ lbs pork shoulder, cut into ½ inch cubes

20 each skewers, soaked in water

¼ cup scallions, thin-sliced, divided

In a small bowl, place half of each marinade ingredient and stir to combine. Place pork in marinade and cover for at least 2 hours.
Combine the remaining half of the marinade ingredients in a small pan and heat over low until reduced by half. Allow to cool for service.
Place 1 mango chunk on end of skewer, followed by 4 pieces of pork and another mango chunk. Repeat until all skewers are built.
Preheat grill to 400 degrees. Cook skewers for 2 minutes per side or until pork is done.
Allow to rest for 5 minutes and serve family-style on a large platter with sauce for dipping. Garnish with scallions.