Ingredients:
2 pounds pork, trimmed & cut into 1-inch cubes
2 cups green onions, chopped
1/2 cup onion, chopped
2 tbsp white vinegar
1 tbsp soy sauce
1 tbsp canola oil
2 tsp salt
2 tsp fresh thyme, chopped
2 tsp brown sugar
2 tsp fresh ginger, chopped
1 tsp ground all-spice
1/4 tsp freshly ground black pepper
1/4 nutmeg powder
1/8 tsp cinnamon powder
2 garlic cloves, minced
1-3 Scotch bonnet or habanero peppers, seeded & chopped
Cooking spray
For salsa:
2 ripe mangoes, peeled & diced
1 tomato, diced
1 ripe avocado, peeled & diced
1/2 cup onion, diced
1 small jalapeno chile, seeded & minced
Juice of 1 lime
1/2 cup fresh cilantro leaves, chopped
Freshly ground black pepper to taste
Salt to taste
Directions:
Put all ingredients starting from green onions, vinegar, soy sauce to habanero peppers in a food processor and process until well combined.
Mix the onion and pepper mixture with the pork in a large bowl. Cover and leave in the refrigerator for 4 hours or overnight.
Meanwhile to make the salsa, mix the mangoes, avocado, tomato, onion, jalapeno, cilantro, lime juice, salt and black pepper in a bowl and set aside until serving time.
Preheat grill to medium-high.
Remove pork cubes from the marinade and thread into skewers. Discard the marinade.
Spray grill with cooking spray. Grill each pork skewer for about 15-16 minutes making sure to turn skewers occasionally to brown on all sides.
Serve grilled jerk pork with mango salsa.
