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[personal profile] ppfuf
The pork kebabs we had for lunch was originally taken from the website below, but it looks like they don't have it posted anymore.
Pinchitos Morunos (Pork kababs)
First, you must make the spice mix of the following ground/powdered spices:
1 part salt
1 part oregano
1 part caraway
1 part Indian curry
1 part dried cilantro (I forgot this, whoops)
1 part cumin
1 part anise (I leave this out on purpose)
1 part garlic powder
1/4 part cayenne
1/8 part nutmeg
1/8 part clove
Mix all, put in a jar with a snug lid. Even using teaspoons as your 1 part will result in enough mix to make many batches of pork.
When it's time to cook you need:
1 lb lean pork (I use the wee pork loins from Trader Joe's)
2+ garlic cloves (mush from a jar is fine too)
2 tsp salt
2 tesp Pinchitos Morunos spice mix
1/2 tesp coriander seeds (ground, I've assumed)
1 tesp smoked Spanish paprika
1/4 tesp dried thyme
freshly ground black pepper to taste
3 Tbl olive oil
1 Tbl lemon juice
Cut the pork into bite-sized cubes. Put pork cubes in a zip-lock bag. Pour spices, salt, garlic, olive oil and lemon juice into the bag. Seal the bag, pressing out as much air as possible. Squish the bag around until all the meat is covered with a reddish goo. Leaving the bag sealed, put it in the fridge overnight, up to 3 days. Line a broiler-safe pan with tin foil. Pour the pork out of the bag into the pan. If needed, separate the pieces with a fork so you have a single layer of pieces. Put under broiler on high for 3-4 minutes, remove, turn, broil again for 2-3 minutes or until done. Eat as soon as they are cool enough.
You can, of course, make skewers and do this on a grill, but that always feels like a lot more effort to me.
https://martins-supermarkets.com/cookingschoolschedule-23

Date: 2015-08-09 04:13 pm (UTC)
From: [identity profile] madbaker.livejournal.com
I enjoyed these quite a bit.

Date: 2015-08-10 03:26 pm (UTC)
From: [identity profile] ppfuf.livejournal.com
I'm glad you liked them! They're one of my favorites, and super easy to make.

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