Provençal Pork Skewers Food

PORK SKEWERS

Steps:

• Slice the pork neck into 4cm strips, then toss with your chosen glaze. Leave to marinate for 2 hrs, then thread onto three large skewers. Light the barbecue. Once the flames have died down, cook the skewers for 5 mins on each side (or, cook in a griddle pan set over a high heat). Brush with the rest of the glaze, then cook for a further 2-3 mins on each side, or until cooked through.

GRILLED MINI PORK SKEWERS

Steps:

• In a medium bowl, whisk together the sherry, lemon juice, oregano, paprika, cumin, 3/4 teaspoon salt, 1/2 teaspoon pepper and the garlic.
• Place the pork in a medium glass bowl. Pour half of the marinade over the pork. Add the oil and toss to coat. Cover and refrigerate for 1 to 2 hours.
• Pour the remaining marinade into a small saucepan. Add the cream, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, and bring to a boil over medium heat. Boil until the sauce is thick enough to coat the back of a spoon, 4 to 5 minutes.
• Spray a grill pan or grilling rack with nonstick spray. Place the grill pan over medium-high heat or preheat a gas or charcoal grill.
• Remove the pork from the marinade. Discard the marinade. Thread 3 pieces of pork onto each skewer. Grill the skewers until the pork is golden and cooked through, about 4 minutes per side. Place a skewer in each endive leaf. Drizzle the skewers with sauce and serve.

PORK SOUVLAKI (SKEWERS) WITH TZATZIKI SAUCE

Steps:

• To prepare the pork souvlaki (skewers), cut the pork into 2 cm pieces and place them in a large bowl, along with all the marinade ingredients. Use your hands to mix really well, cover with plastic wrap and put in the fridge for 20 minutes.
• In the meantime prepare the tzatziki sauce for the pork souvlaki. Pour into a food processor the olive oil and 2 cloves of garlic; blend until the garlic is diluted (don't leave any large pieces of garlic). Into a large bowl, grate the cucumber, season with salt and pepper and leave it aside for 10 minutes. Wrap the grated cucumber into a towel and squeeze, in order to get rid of most of the water. Into a bowl, add the cucumber, the blended garlic and oil, the yogurt, 1-2 tbsps of chopped dill, 1-2 of red wine vinegar, salt and pepper and mix. Tore in the fridge and serve cold.
• Cut the wooden skewers to fit your griddle pan and soak them in water for 10 minutes. (This will prevent them from burning.) Thread the pieces of pork, comfortably, on the skewers.
• Preheat a grill or griddle pan on a high heat. Cook the pork skewers for about 10 minutes, turning occasionally, until nicely coloured and cooked through.
• While your pork is cooking, prepare the pita breads. Preheat the oven to 250C. Use a cooking brush to oil the pita breads on both sides and season with salt and oregano. Place a large oven tray (upside down) at the bottom of the oven and place the pita breads on top of the tray. Bake for 1-2 minutes.
• To serve the pork souvlaki (skewers), slice 2 red onions and place on a platter; top with the pork skewers, drizzle with some extra virgin olive oil and a good squeeze of lemon juice. Serve while still warm with some pita breads and tzatziki sauce or wrap them up like a sandwich, adding some tzatziki, sliced onions and tomatoes. Enjoy!

JERK-ISH PORK SKEWERS

Steps:

• Put the pork mince in a bowl and use your hands to mix in the allspice, cinnamon, thyme, spring onions, garlic, lime zest and molasses or honey. Drizzle the olive oil over a large plate.
• Divide the mince mixture into eight portions and roll into even- sized balls. Working with one ball at a time and using wet hands, press the ball onto a skewer, forming it into a sausage shape around the skewer as you go. Transfer the finished skewers to the oiled plate and keep chilled until needed. Will keep covered in the fridge for up to a day.
• Light the barbecue. When the coals are ashen, place the skewers on the grill and cook, undisturbed, for 2 mins. Carefully turn using tongs and cook for another 5 mins before turning again. Repeat this process once more until the skewers are cooked through and browned.
• Remove to a serving platter, squeeze over the lime wedges and season. Serve with a rice salad, if you like (ours was a mixture of cooked rice, sweetcorn, red onion and herbs).

BARBECUED PORK SKEWERS

Steps:

• Slice the pork shoulder in half lengthwise. Cut each piece across into thin, 1/8-inch slices.
• Transfer pork to a mixing bowl and add garlic, onion, brown sugar, salt, pepper, paprika, cumin, and cayenne. Mix with your hands until thoroughly combined.
• Wrap in plastic wrap and transfer into a refrigerator for 4 hours, or up to overnight.
• Preheat an charcoal grill for medium-high heat and lightly oil the grate.
• Weave pork slices on metal skewers, folding the longer pieces in half as you go. Slices should be pressed snugly together as you build the skewer.
• Grill skewers over the hot charcoal until browned and no longer pink, turning frequently, about 30 minutes. Brush on barbecue sauce and turn skewers several times so the sauce caramelizes, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Serve immediately.