Grilled Pork Kebabs with Manchamantel Sauce Pt 1

Ready in 1 hour

Top-ranked recipe named "Grilled Pork Kebabs with Manchamantel Sauce Pt 1"

Share it:

Try this Grilled Pork Kebabs with Manchamantel Sauce Pt 1 recipe, or contribute your own. "Corn" and "March" are two tags used to describe Grilled Pork Kebabs with Manchamantel Sauce Pt 1.


Ingredients

Are you making this? 
1 c Water
***MANCHAMANTEL SAUCE (ANCHO
1 c Onion; finely chopped
1 1/2 tb Cider vinegar plus
; and seeded (wear
1 1/2 tb Ground cumin
; teaspoons dried oregano
; crosswise into 8
2 oz Dried ancho chilies*; (about
1/3 c olive oil
2 ts Black peppercorns; crushed
1 tb Garlic; minced
1 tb Sugar plus additional to
1 c Chopped fresh pineapple
; gloves)
2 tb Chopped fresh thyme leaves
; trimmed and cut
; pieces
1 c Low-salt chicken broth
; (wear rubber
1 Onion; chopped
Eight; (12-inch) bamboo
; dried thyme
3 1/2 tb Vegetable oil
; fresh pineapple
1/2 ts Cinnamon
1 Dried ancho chili*; stemmed
Twenty-four; (1-inch) chunks
; rubber gloves)
3/4 c Sliced banana; (about 1
; banana)
4 Garlic; chopped
2 tb Chopped fresh oregano leaves
Twenty-four; (1-inch) chunks
SAUCE)***, SAUCE
; skewers
2 ts Salt or to taste
3 Pork tenderloins; (about 2
A pinch of ground cloves
; red onion
1/2 c Water
1/3 c Fresh Lemon Juice
; pounds), each

Original recipe makes 1 servings

Servings  

Preparation

*available at Hispanic markets, some specialty foods shops, and some supermarkets To make the kebabs: Let the skewers soak in water to cover for 1 hour. Toast the chili on a baking sheet in the middle of a preheated 250F. oven for 5 minutes and transfer to a heatproof bowl. Pour enough boiling water over the chili to cover, let the mixture stand for 30 minutes, and drain the chili. In a blender blend together the chili, the 1 cup water, the garlic, the onion, the cumin, the thyme, the oregano, the salt, the peppercorns, the oil, and the lemon juice until the marinade is smooth. In a large heavy-duty resealable plastic bag combine the pork and the marinade and let the pork marinate, chilled, for at least 6 hours overnight. Drain the pork, pat it dry lightly, and thread each skewer loosely with 3 pieces of the pork, 3 chunks of the pineapple, and 3 chunks of the red onion. 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. Serve the kebabs with the manchamantel sauce. To make the sauce: Toast the chilies on a baking sheet in the middle of a preheated 250F. oven for 5 minutes and transfer them to a heatproof bowl. Pour enough boiling water over the chilies to cover, let the mixture stand for 30 minutes, and drain the chilies. In a heavy skillet cook the garlic, the onion, and salt and pepper to taste in 2 tablespoons of the oil over moderately low heat, stirring, until the onion is soft and pale golden, add 1 tablespoon of the sugar and 1 1/2 tablespoons of the vinegar, and cook the mixture, stirring, for 1 minute. Transfer the onion mixture to a blender, add the chilies, the broth, the 1/2 cup water, the pineapple, the banana, the cinnamon, the cloves, the additional sugar and vinegar if desired, and salt and pepper to taste, and blend the sauce until it is continued in part 2

Calories Per Serving: 770 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Grilled Pork Kebabs with Manchamantel Sauce Pt 1. Be the first to review it!

I'd rate it:


sign in to add your comment


Recipe ideas by email


Reviews

There are no reviews yet. Be the first!

Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free