Verdict: win

I bookmarked this recipe as soon as it was posted on Serious Eats. Definitely a win with the tart/savory pork and grilled sweet mango combo. The recipe requires little active time, too boot!

I'm tempted to just make a batch of the marinade and keep it in the freezer. It's pretty bomb. For the record, lime juice + OJ is a great alternative to fresh sour orange juice, and if you're in a pinch you can use orange mango Naked Juice (just had some in the fridge - I'm not a big OJ drinker) or some other juice variation of that sort. Next time I would just grill pork chops with the mojo marinade instead of making kebabs, because it's so difficult to not overcook the kebabs.

Mojo-Marinated Pork Kebabs with Mango from Serious Eats
Yield: 4 servings

For the Brined Pork:
2 quarts ice-cold water
1/3 cup kosher salt, plus more for seasoning
1/4 cup sugar
2 pounds center-cut pork chops, 1 1/2 inches thick each

For the Mojo Marinade:
2 tablespoons freshly minced garlic (about 6 medium cloves)
1/2 teaspoon kosher salt, plus more for seasoning
1/2 cup fresh sour orange juice, or 1/4 cup lime juice mixed with 1/4 cup orange juice
1/4 cup extra-virgin olive oil
1/2 teaspoon dried oregano
1/2 teaspoon cumin
Freshly ground black pepper

For the Skewers:
2 whole mangos, slightly underripe, peeled, cored, and cut into 1 1/2-inch squares
Wooden skewers, soaked in water for at least 30 minutes prior to use

For the Brine: In a large bowl, whisk together water, salt, and sugar until solids are dissolved. Place pork chops in brine and refrigerate at least 30 and up to 60 minutes.

For the Marinade: Place garlic in a mortar and pestle. Add the 1/2 teaspoon salt and work into a smooth paste. In a small bowl, whisk together garlic, sour orange juice, oil, oregano, and cumin. Season with salt and pepper.

For the Skewers: Remove pork chops from brine and pat dry. Cut pork into 1 1/2-inch cubes, trimming any large pieces of excess fat and discarding bones. Place pork cubes in a large resealable plastic bag. Pour in marinade and seal bag, removing as much air as possible. Place in refrigerator and marinate for at least 1 and up to 5 hours.

Thread pork onto skewers, alternating with mango cubes.

Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill skewers until well browned on all sides and center of pork registers between 140-145°F on an instant-read thermometer, 3-4 minutes per side. Transfer skewers to platter and let rest for 5 minutes. Serve immediately.


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