Spicy Skewers of Pork

Pinchos de Cerdo

Type of Dish:

Hot Tapas

Approx. Preparation Time:

About 30 minutes

Difficulty:

Student's Play

Serves:

8 people

One of the easiest uses of pork in Spain is to cook pinchos de cerdo. Skewers of meat that are so easy to cook under a grill on in a griddle pan. Often served at fiestas, this is one of my favourite uses of the pork that is everywhere in Spain. How spicy you make them is up to you. Paprika is the ingredient that will dictate that fact. I like them spicy so here is a recipe that will make your mouth tingle.

List of Ingredients:

650 grams of pork, trimmed and diced small.

2 tablespoons of olive oil.

1 teaspoon of ground cumin.

1 teaspoon ground coriander.

2 teaspoons of paprika (add or deduct to suit your liking for spicy food).

1 teaspoon turmeric.

Half a teapsoon of salt.

Half a teaspoon of black pepper.

Preparation Instructions:

Trim the pork into bite size portions. Combine the olive oil with the flavourings and turn that mixture with the meat. Leave in a cool place overnight so the meat absords the flavours. Thread the meat onto bamboo or fine metal skewers. Half a dozen pieces of meat per skewer (bamboo skewers should be soaked in water for three hours to prevent them burning). Preheat the grill or barbecue. Grill the meat over a high heat, turning the skewers often, until well browned but still juicy. Serve on the skewers. If you serve with bread then people can use that bread to take the meat off the skewers and so prevent burning their fingers.

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