Spicy Pork Skewers Food

THAI-STYLE GRILLED PORK SKEWERS (MOO PING) RECIPE

Steps:

• In a small bowl, combine garlic, cilantro stems, palm sugar, fish sauce, soy sauce, oyster sauce, white pepper, and MSG (if using), and stir until palm sugar is dissolved. Set aside.
• Freeze pork for 15 minutes and up to 30 minutes (partially freezing the pork makes it easier to slice). Using a sharp chef's knife or slicing knife, slice pork against the grain into 2-inch-long, 1-inch-wide, and 1/8-inch-thick strips. The easiest and most efficient way to do this is to start by portioning the pork butt into 2-inch-wide by 1-inch-thick pieces, and then slicing those pieces crosswise into 1/8-inch-thick strips.
• Combine pork and marinade in a large bowl, and toss until every piece of meat is evenly coated in marinade. Cover tightly with plastic wrap and refrigerate for at least 4 hours, and up to 36 hours.
• Thread one piece of pork onto a skewer, piercing it through twice to secure it, then pushing meat tightly together like an accordion. Continue threading pork onto skewer, making sure meat is tightly bunched together, leaving no parts of the skewer exposed except for a 2-inch handle at the bottom, and the pointy tip at the top. Repeat skewering process with remaining pork.
• Set up grill for skewers, making sure to adjust distance between bricks to the length of your skewers. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly in the channel between the bricks.

TAPAS - SPICY PORK SKEWERS (PINCHOS MORUNOS)

Steps:

• Cut pork tenderloin into 1-inch cubes.
• In a bowl, combine paprika, cumin, cayenne, salt and pepper and olive oil.
• Marinade pork for a minimum of 4 hours to overnight.
• Preheat oven to 350 degrees F.
• or preheat grill to medium high.
• Thread pork cubes onto small wooden skewers.
• Bake for 10 to 15 minutes in oven.
• Alternatively grill over medium heat, about 10 minutes.
• While cooking turn once and baste with marinate until well browned.

SPICY PORK SKEWERS

Steps:

• Soak 8 bamboo skewers in water for at least 30 minutes (if using metal skewers, proceed to step 2). Drain and set aside.
• Meanwhile, in a medium bowl, stir together the pork, garlic, cumin, paprika, onion, salt, and pepper. Form into small meatballs, each about the size of a golf ball, then thread the meat onto the skewers.
• Lay skewers over medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook, turning once, until browned on both sides and no longer pink in the center, about 8 minutes. Serve warm.

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).

SPICY PORK KABOBS

Steps:

• Place pork cubes in zip lock bag; add salad dressing, honey, red pepper flakes peppers and onions. Seal bag; refrigerate for at least 1 hour to overnight to marinate.
• Thread pork, peppers and onion on skewers. Discard marinade. Place kabobs on greased broiler pan and broil 5 inches from heat, or grill over medium-hot coals, for about 5 minutes per side.

SPANISH-STYLE SPICY PORK SKEWERS

Steps:

• In a glass dish or a large sealable bag, combine all the ingredients. Add the meat and toss to coat. Cover the dish or seal the bag and refrigerate for at least 12 hours.
• Preheat the grill, setting the burners to medium. Oil the grate.
• Thread the meat onto the skewers. Season with salt and pepper. Grill the skewers for 3 to 4 minutes per side for medium rare or until the desired doneness.
• Serve with grilled vegetable skewers.

MARINATED PORK KEBABS

Steps:

• Put diced pork in a bowl with lemon, garlic, chilli and herbs
• Mix in natural yoghurt and cayenne pepper, salt and pepper to taste
• cover and place in the fridge for 2 - 3 hours to marinate
• Remove skewers from water and place pork and green pepper on
• Cook under medium grill for 15 - 20 mins or place on barbeque

SPICY PORK TENDERLOIN SKEWERS

Steps:

• In a blender, combine the first 11 ingredients; cover and process until smooth. Pour into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 6 hours or overnight. , Drain and discard marinade. Thread pork cubes onto six metal or soaked wooden skewers. Grill, covered, over medium heat for 8-10 minutes or until juices run clear, turning occasionally.