Pinoy Pork is a popular Filipino street food of barbecued pork skewers marinated in banana ketchup and spices. A sweet, sour and slightly spicy slaw made with unripe mangoes provides a crunchy and cooling contrast to the vibrant, distinctive flavour of the pork.


  • Green Mango Slaw:

  • 2 large green (unripe) mangoes, peeled, seeded and cut into thin strips (about 2 cups)

  • 3/4 cup chopped cashews

  • 1/4 cup finely chopped red onion

  • 2 tbsps (40ml) Banana Ketchup (See Recipe)

  • 1 tbsp chopped fresh coriander

  • 2 tsps (10ml) lime juice

  • 1 tsp finely chopped jalapeño

  • 1/2 tsp McCormick ground Sea Salt

  • 1/4 tsp McCormick Garlic Powder

  • 1/8 tsp McCormick Cayenne Pepper

  • Pinoy Pork BBQ:

  • 500g pork tenderloin

  • 1/2 cup (125ml) Banana Ketchup (See Recipe)

  • 2 tbsps (40ml) soy sauce

  • 5 tsps sugar

  • 1 tbsp (20ml) lime juice

  • 1 tsp McCormick Chilli Flakes

  • 1 tsp McCormick Garlic Powder

  • 1 tsp McCormick Smoked Paprika

  • 1/4 tsp McCormick Coarse Ground Black Pepper


  • 1.

    For the Slaw, mix all ingredients in medium bowl until well blended. Cover and refrigerate until ready to serve.

  • 2.

    For the Pork BBQ, cut pork in half crosswise. Cut each piece lengthwise into 3mm (1/8-inch) thick strips. (Strips will be 2.5cm- 5cm (1 to 2 inches) wide.) Mix remaining ingredients in small bowl until well blended. Place pork in large re-sealable plastic bag. Add marinade; turn to coat well. Massage pork and marinade for 4 to 5 minutes.

  • 3.

    Refrigerate 1 hour. Remove pork from marinade. Thread pork onto skewers. Discard any remaining marinade.

  • 4.

    BBQ skewers over medium-high heat 3 minutes per side or until pork is cooked through. Serve skewers with Green Mango Slaw.

Nutritional information

Nutritional analysis per serving (9 servings)

  • Energy 182kj
  • Fat Total 7g
  • Saturated Fat 1g
  • Protein 14g
  • Carbohydrate 16g
  • Sugar 10g
  • Sodium 463mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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  • Substitution: Use 500g boneless, skinless chicken breasts or thighs in place of the pork tenderloin.
  • Green (unripe) mangoes provide a sour, crisp tartness to foods, such as chutneys, pickles and salads.

This recipe was provided by McCormick.

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