Pinchos Morunos
Ingredients
- 800 gPork shoulder blade (cut into 2cm cubes)
- 3 pcGarlic (finely minced)
- 4 tbspExtra virgin olive oil
- 2 tbspLime juice
- 2 tspSmoked paprika
- 1 tspCumin ground
- 0.5 tspTurmeric powder
- 1 tspOregano
- 1 pinchHot pepper en poudre
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
Method
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.
- 1
Cut the pork shoulder into regular 2 cm cubes. It is important that the pieces are of identical size to ensure even cooking.
- 2
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
Thread the meat pieces onto skewers. Do not pack the cubes too tightly so that the heat circulates well between each piece.
- 4
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge in its raw marinade, or 2 days after cooking in an airtight container.
