Pinchos Morunos

Marinated pork cubes, deeply colored by chili and cumin. The meat is seared over high heat to achieve a spiced crust that snaps, revealing a tender and juicy center.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 662
• Protein: 41 g
• Carbs: 4 g
• Fat: 56 g

Ingredients

• 800 g Pork shoulder blade ( cut into 2cm cubes )
• 3 piece Garlic ( finely minced )
• 4 tbsp Extra virgin olive oil
• 2 tbsp Lime juice
• 2 tsp Smoked paprika
• 1 tsp Cumin ground
• 0.5 tsp Turmeric powder
• 1 tsp Oregano
• 1 pinch Hot pepper en poudre optional
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground

Instructions

1. Meat preparation

   Cut the pork shoulder into regular 2 cm cubes. It is important that the pieces are of identical size to ensure even cooking.

2. Marinating

   In a large bowl, mix the olive oil, minced garlic, lime juice, and all the spices. Add the meat and massage by hand so each cube is well coated. Cover and let rest in the fridge for at least 2 hours.

3. Assembling the skewers

   Thread the meat pieces onto skewers. Do not pack the cubes too tightly so that the heat circulates well between each piece.

4. High heat cooking

   Heat a griddle or pan over high heat. Place the skewers. The meat should sizzle on contact with the metal. Brown on all sides until a dark crust forms. The meat should remain springy under finger pressure.

Chef's tips

• Take the meat out of the fridge 30 minutes before cooking to avoid a thermal shock that would toughen the fibers.
• If using wooden skewers, soak them in water for 15 minutes beforehand to prevent them from burning.

Storage

Keeps for 3 days in the fridge in its raw marinade, or 2 days after cooking in an airtight container.