For the Slaw, mix all ingredients in medium bowl until well blended. Cover and refrigerate until ready to serve.
For the Pork BBQ, cut pork in half crosswise. Cut each piece lengthwise into 3mm (1/8-inch) thick strips. (Strips will be 2.5cm- 5cm (1 to 2 inches) wide.) Mix remaining ingredients in small bowl until well blended. Place pork in large resealable plastic bag. Add marinade; turn to coat well. Massage pork and marinade for 4 to 5 minutes.
Refrigerate 1 hour. Remove pork from marinade. Thread pork onto skewers. Discard any remaining marinade.
BBQ skewers over medium-high heat 3 minutes per side or until pork is cooked through. Serve skewers with Green Mango Slaw.
Banana ketchup or banana sauce is a popular Filipino condiment made from mashed bananas, sugar, vinegar and spices. This condiment is used on a wide variety of foods, such as barbecue pork and chicken skewers, fish, spaghetti, hot dogs, fries and burgers. It can be found at Asian grocers or specialty supermarkets.
Green (unripe) mangoes provide a sour, crisp tartness to foods, such as chutneys, pickles and salads.
If using wooden skewers, soak thoroughly in water for at least 30 minutes before threading with pork. This prevents them from burning when on the BBQ.
Substitution: Use 500g boneless, skinless chicken breasts or thighs in place of the pork tenderloin.