Recipes and Cooking Sweet and Spicy Pork Kabobs 5.0 (1) 1 Review Jufran banana "ketchup," a Filipino condiment, serves as the base for the brushing sauce that gives pork kabobs a sweet-sour flavor and caramelized char. By Danielle Centoni Danielle Centoni Instagram Twitter Website Danielle Centoni is an award-winning food writer and recipe developer whose career spans two decades. She's a former newspaper and magazine editor, a frequent contributor to national publications, and the author and co-author of six cookbooks and counting. Learn about BHG's Editorial Process Updated on June 18, 2022 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 30 mins Total Time: 4 hrs 30 mins Servings: 4 Yield: 8 skewers Jump to Nutrition Facts Ingredients 2 pound pork tenderloin 6 tablespoon low-sodium soy sauce ½ cup Jufran Banana Sauce* ¼ cup lemon-lime soda 2 tablespoon packed brown sugar 2 tablespoon fresh lemon juice 1 large garlic clove, grated 2 Thai chiles, minced ¼ cup apple cider vinegar Steamed rice (optional) Pickled Papaya Relish (optional) Directions Cut the pork into 1-inch cubes. In a large bowl, combine 4 Tbsp. of the soy sauce, 1/4 cup of the banana sauce, the lemon-lime soda, brown sugar, lemon juice, garlic, chiles, and 1/4 tsp. each salt and black pepper. Add pork and toss to coat. Cover; marinate in refrigerator 4 hours to overnight. Meanwhile, in a small bowl combine remaining 1/4 cup banana sauce, the vinegar, and remaining 2 Tbsp. soy sauce. Set aside 1/4 cup for glaze during cooking; reserve the rest for serving. Remove pork from the refrigerator about 30 minutes before grilling. Thread eight 10- to 12-inch skewers with pork. (If using wood skewers, soak them in water at least 30 minutes before adding meat.) Preheat an outdoor grill to medium (350°F to 400°F); brush cooking grates clean and lightly oil. Grill skewers, on a covered grill, 10 minutes until done (145°F), turning and brushing cooked sides with glaze halfway through grilling. If you like, serve with steamed rice and Pickled Papaya Relish; drizzle with reserved glaze. * Jufran Banana Sauce is a popular Filipino alternative to ketchup that's fruitier and tangier than traditional ketchup. If you can't find it, mix together 1/4 cup ketchup, 2 Tbsp. brown sugar, 2 Tbsp. lemon juice, and 1 Tbsp. mashed very ripe banana. Use as directed in recipe. Makes 1/2 cup. Pickled Papaya Relish In a large bowl combine 2 cups grated fresh green papaya with 2 Tbsp. salt. Let stand for 1 hour. Drain papaya, discarding liquid, and rinse thoroughly. Place papaya in center of a large piece of cheesecloth and squeeze to drain as much liquid as possible. In a clean bowl combine papaya, 1/4 cup sliced carrot, 1/2 cup red pepper strips, 2 Tbsp. thinly sliced fresh ginger, and 1 sliced fresh jalapeno pepper. In a small saucepan combine 1/2 cup white vinegar, 1/2 cup water and 1/2 cup sugar. Bring to boiling; reduce heat and simmer, uncovered, 5 minutes. Pour vinegar mixture over papaya mixture. Cover; refrigerate at least 24 hours. Store in the refrigerator up to 1 week. Makes 2 cups. Rate it Print Nutrition Facts (per serving) 297 Calories 4g Fat 13g Carbs 47g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 297 % Daily Value * Total Fat 4g 5% Saturated Fat 1g 5% Cholesterol 140mg 47% Sodium 1052mg 46% Total Carbohydrate 13g 5% Total Sugars 11g Protein 47g Vitamin C 17.8mg 89% Calcium 20mg 2% Iron 2.1mg 12% Potassium 852mg 18% Folate, total 11.3mcg Vitamin B-12 1mcg Vitamin B-6 1.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.