Peachy Mango Madness Glazed Pork Belly Skewers with Lime Cilantro Slaw

Peachy Mango Madness Glazed Pork Belly Skewers with Lime Cilantro Slaw

A bright, sticky, and slightly charred skewer dish that pairs the sweet-tropical Peachy Mango Madness with caramelized pork belly. Finished with a crisp lime cilantro slaw for freshness, this is a fun, shareable appetizer or small main for outdoor dinners.

Ingredients

• 1 1/2 pounds skin-on pork belly, rind removed, cut into 1-inch cubes
• 3/4 cup Peachy Mango Madness (see product link: Peachy Mango Madness)
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon crushed red pepper flakes (optional, for a touch of heat)
• Wood or metal skewers (if using wood, soak 30 minutes)
• For the Lime Cilantro Slaw:
• 3 cups thinly sliced green cabbage
• 1 cup shredded carrot
• 1/3 cup thinly sliced red onion
• 1/3 cup roughly chopped fresh cilantro
• 2 tablespoons fresh lime juice (about 1 lime)
• 1 tablespoon plain Greek yogurt or mayonnaise
• 1 teaspoon honey or agave
• Salt and freshly ground black pepper to taste
• Garnish: extra cilantro sprigs, lime wedges, and toasted sesame seeds

Instructions

1. Make the glaze and marinade: In a medium bowl whisk together Peachy Mango Madness, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes. Reserve 1/4 cup of this mixture in a small bowl and set aside for basting and finishing.
2. Marinate the pork belly: Place the pork belly cubes in a resealable bag or shallow dish and pour the remaining glaze over them. Toss to coat, seal, and refrigerate for at least 1 hour and up to 6 hours. Turn occasionally for even flavor.
3. Prepare the slaw: While the pork marinates, combine cabbage, carrot, red onion, and cilantro in a bowl. In a small jar whisk together lime juice, yogurt or mayonnaise, and honey. Season with salt and pepper and toss into the vegetables. Chill until ready to serve.
4. Preheat and prep skewers: Preheat a grill or grill pan to medium-high heat, about 400 degrees F. Thread the pork belly cubes onto skewers, leaving a little space between pieces for even cooking.
5. Cook the skewers: Place skewers on the hot grill and cook 3 to 4 minutes per side, turning and brushing often with the reserved Peachy Mango glaze. You want deep caramelization and crisp edges. Total cooking time should be about 10 to 12 minutes depending on your heat and cube size. Internal pork temperature should reach 145 degrees F with a bit more time if you prefer crisper pork belly fat.
6. Finish and glaze: During the last minute of cooking, brush skewers with any remaining reserved glaze and let it set to a glossy finish. Remove skewers and let rest 3 minutes.
7. Plate and serve: Arrange a generous bed of lime cilantro slaw on a serving platter. Lay skewers over the slaw. Sprinkle with toasted sesame seeds and extra cilantro. Serve with lime wedges and an extra small bowl of warmed Peachy Mango Madness for dipping.

Notes

• For a stovetop-only option, use a cast-iron skillet over medium-high heat and finish in a 425 degrees F oven for 6 to 8 minutes to render the fat and crisp the pork belly.
• If you prefer leaner meat, substitute thick pork shoulder cubes but reduce marinating time to 1 hour and grill until 145 degrees F.
• The reserved Peachy Mango Madness glaze serves both as a basting sauce and a finishing drizzle to highlight the product’s sweet peach and mango notes.
• Skewers can be prepped ahead and finished on the grill when guests arrive.