Print
Email
 |
Ingredients
- 6-10 cloves garlic, chopped
- 1 healthy teaspoon ground cumin
- 1 heaped teaspoon sweet or hot Spanish pimenton
- 1/2 teaspoon dry thyme or 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- a couple of good jiggers of olive oil to coat
- (optional) a splash or more of Spanish sherry vinegar
View Full Recipe at We Are Never Full
Toolbox
Add the recipe to which day?
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 30g | |
| Calories 43 | |
| Calories from Fat 5 | 12% |
| Total Fat 0.64g | 1% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2333mg | 97% |
| Potassium 139mg | 4% |
| Total Carbs 8.83g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.27g | 0% |
| Protein 1.86g | 3% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
,%20referring%20to%20the%20level%20of%20spiciness%20you%E2%80%99d%20like%20in%20your%20kebabs.%20A%20typical%20order%20would%20be%20%E2%80%9Cdos%20sin,%20tres%20con%E2%80%9D%20(two%20mild,%20three%20spicy),%20the%20latter%20having%20been%20marinated%20in%20spicy%20paprika.%20In%20yet%20another%20example%20of%20Mexican%20influence%20on%20the%20most%20Spanish%20of%20things,%20it%20was%20in%20the%20monasteries%20around%20the%20Extremaduran%20town%20of%20La%20Vera%20where%20the%20first%20peppers%20brought%20from%20the%20New%20World%20were%20planted.%20Indeed,%20pimenton%20de%20la%20Vera%20remains%20the%20gold%20standard%20among%20Spanish%20pimentons.%3C/p%3E%3Cp%3EDryness%20is%20a%20frequent%20problem%20with%20grilled%20pork,%20even%20if%20it%20has%20been%20afforded%20a%20lengthy%20bath%20in%20an%20olive%20oil%20based%20marinade.%20Grilled%20lamb%20doesn%E2%80%99t%20usually%20have%20this%20problem%20due%20to%20its%20higher%20fat%20content,%20but%20the%20flare-ups%20that%20dripping%20grease%20provokes%20can%20give%20the%20meat%20an%20acrid,%20bitter%20taste.%20Seeking%20to%20mitigate%20both%20these%20problems,%20we%20traded%20the%20typical%20pork%20shoulder%20chunks%20for%20strips%20of%20luscious%20pork%20belly,%20and%20the%20grill%20for%20a%20ridged%20griddle%20pan.%20We%20also%20used%20soaked%20bamboo%20skewers%20instead%20of%20metal%20ones%20to%20add%20even%20more%20moisture%20to%20the%20equation.%20The%20result:%20moist,%20delicious%20meat%20with%20the%20crispy%20edges%20synonymous%20with%20grilled%20food%20but%20without%20the%20burnt%20flavor.%3C/p%3E%3Cp%3EFar%20be%20it%20for%20us%20to%20tamper%20with%20such%20a%20time-honored%20recipe,%20but%20given%20pincho%20moruno%E2%80%99s%20adoptionist%20history%20of%20accommodating%20such%20a%20variety%20of%20influences,%20the%20upgrade%20from%20shoulder%20to%20belly%20probably%20isn%E2%80%99t%20that%20big%20an%20issue%20even%20for%20traditionalists.%20That%20said,%20perhaps%20in%20several%20hundred%20years,%20food%20historians%20of%20the%20future%20researching%20a%20fundamental%20step%20change%20in%20the%20preparation%20of%20this%20dish%20may%20happen%20upon%20these%20web%20pages%20in%20some%20dusty,%20forgotten%20corner%20of%20the%20internet%20and%20find%20that%20it%20all%20began%20here.%20It%20can%E2%80%99t%20be%20any%20less%20likely%20that%20a%20rogue%20wanderer%E2%80%99s%20preposterous%20claims%20to%20having%20defeated%20a%20mighty%20dragon%20resulting%20in%2060%20million%20souls%20in%20a%20far-away%20nation%20devoting%20themselves%20to%20your%20legend,%20can%20it?%3C/p%3E%3Cp%3EPincho%20Moruno%20(Moorish%20Kebabs)%3C/p%3E%3Cp%3Eserves%202%20as%20a%20main,%204%20as%20a%20tapa%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3E1-1.5lbs%20(about%203/4kilo)%20fresh%20pork%20belly,%20cut%20into%20slim%20slices.%3C/p%3E%3Cp%3ENote:%20you%E2%80%99ll%20also%20need%20about%2010%20pre-soaked%20bamboo%20skewers.%3C/p%3E%3Cp%3ERecipe%3C/p%3E%3Cp%3EHeat%20a%20griddle%20pan%20or%20grill%20to%20medium%20high,%20not%20screaming%20hot%20as%20pork%20belly%20will%20burn%3C/p%3E%3Cp%3EBrush%20off%20most%20of%20the%20garlic%20from%20the%20meat%20and%20load%20skewers%20so%20they%E2%80%99re%20tightly%20packed%3C/p%3E%3Cp%3ECook,%20turning%20every%20couple%20of%20minutes,%20until%20skewers%20are%20brown%20and%20crispy%20on%20all%20sides.%208-10%20mins%20total%20per%20skewer.%3C/p%3E%3Cp%3EAllow%20meat%20to%20rest%20for%20up%20to%20five%20minutes,%20as%20it%20will%20setup%20and%20be%20easier%20to%20get%20off%20the%20skewer%20after%20this%3C/p%3E%3Cp%3EServe%20with%20patatas%20bravas%20or%20other%20typical%20tapas%20and%20plenty%20of%20inexpensive%20red%20wine.%3C/p%3E){kind=link}