In a small saucepan combine the orange juice, honey, lime zest, lime juice, ginger, and salt. Bring the mixture to a simmer over medium heat. Simmer gently until the mixture thickens to a syrupy consistency and ½ cup of the liquid remains, 20 to 30 minutes. Allow to cool. Add the mint.
Place the pork in a medium bowl. Add the oil and mix to coat evenly. In a small bowl mix the rub ingredients. Sprinkle the rub over the meat and mix to coat the chunks evenly.
Thread the pork cubes and the mango chunks alternately onto skewers. Allow the skewers to stand at room temperature for 15 to 30 minutes before grilling.
Prepare the grill for direct cooking over high heat (450° to 550°F).
Brush the cooking grates clean. Grill the kabobs over direct high heat, with the lid closed as much as possible, until the pork is barely pink in the center, 6 to 8 minutes, turning once and swapping their positions as needed for even cooking. Remove from the grill and serve warm with the sauce drizzled on top.
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