Basque Pork Pintxos
Courtesy of National Pork Board
Servings: 6
Prep Time: n/a
Cook Time: 2 Hr. 45 Min.
Chill Time: 8 Hr.
Prep Time: n/a
Cook Time: 2 Hr. 45 Min.
Chill Time: 8 Hr.
What you need:
* 1 lb. pork belly
* 1 lb. blade pork steaks (1-in. thick)
* 1 Tbsp. garlic, minced
* 1 Tbsp. smoked paprika
* 1/2 Tbsp. coriander
* 1/2 Tbsp. salt, plus more to taste
* 1/2 Tbsp. pepper, plus more to taste
* 1/2 c. extra virgin olive oil
* 2 Tbsp. wine vinegar, (red wine, white wine, champagne, or sherry)
* 2 Tbsp. flat-leaf parsley, chopped
* 1 1/2 Tbsp. shallots, chopped
* 2 tsp. capers, drained then chopped
* 1 lb. blade pork steaks (1-in. thick)
* 1 Tbsp. garlic, minced
* 1 Tbsp. smoked paprika
* 1/2 Tbsp. coriander
* 1/2 Tbsp. salt, plus more to taste
* 1/2 Tbsp. pepper, plus more to taste
* 1/2 c. extra virgin olive oil
* 2 Tbsp. wine vinegar, (red wine, white wine, champagne, or sherry)
* 2 Tbsp. flat-leaf parsley, chopped
* 1 1/2 Tbsp. shallots, chopped
* 2 tsp. capers, drained then chopped
What to do:
1. Preheat oven to 325°F. Meanwhile, in a small bowl, combine garlic, paprika, coriander, salt and pepper. Butterfly the pork belly so it will open like a book. Spread some of the spice blend over the inside of the belly, then arrange the shoulder on top, trimming it as necessary
to cover half of the belly. Spread some spice mixture on the shoulder meat, then fold the belly closed over the shoulder.
2. Spread remaining spice mixture on the outsides of the belly. Cut the belly/shoulder sandwich in half, creating 2 approximately 6-in. pieces of layered pork.
3. In a large skillet over high heat, cook the belly/shoulder pieces until well-seared, 1 1/2 to 2 min. per side. Transfer to an 8x8-in. baking pan, sprinkle with salt and pepper, and cover tightly with foil. Bake until the internal temperature of the pork
reaches 195°F, about 2 1/2 hr. Remove pork from the pan and set aside to cool to room temperature, then transfer to the refrigerator and chill at least overnight, or as long as 2 days.
4. Cut the belly/shoulder into 6 portions, trimming each as necessary to create a neat cube of layered meat. Arrange on 6-in. skewers and set aside.
5. In a medium bowl, combine oil, vinegar, parsley, shallots and capers. Add salt and pepper to taste. Set aside.
6. Heat a skillet over medium-high heat or preheat a grill to medium-high. Cook skewers until heated through, about 2 min. per side. Serve pintxos warm with salsa drizzled on top.
* Serve these pintxos as a snack or appetizer, perhaps paired with other skewered snacks or Spanish-style tapas. Try olives, toasted bread with different toppings, grilled prawns or Spanish chorizo.
* Inspired by the dish Chef Dan Pancake and Beth Autridge prepared for Food Network In Concert.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
to cover half of the belly. Spread some spice mixture on the shoulder meat, then fold the belly closed over the shoulder.
2. Spread remaining spice mixture on the outsides of the belly. Cut the belly/shoulder sandwich in half, creating 2 approximately 6-in. pieces of layered pork.
3. In a large skillet over high heat, cook the belly/shoulder pieces until well-seared, 1 1/2 to 2 min. per side. Transfer to an 8x8-in. baking pan, sprinkle with salt and pepper, and cover tightly with foil. Bake until the internal temperature of the pork
reaches 195°F, about 2 1/2 hr. Remove pork from the pan and set aside to cool to room temperature, then transfer to the refrigerator and chill at least overnight, or as long as 2 days.
4. Cut the belly/shoulder into 6 portions, trimming each as necessary to create a neat cube of layered meat. Arrange on 6-in. skewers and set aside.
5. In a medium bowl, combine oil, vinegar, parsley, shallots and capers. Add salt and pepper to taste. Set aside.
6. Heat a skillet over medium-high heat or preheat a grill to medium-high. Cook skewers until heated through, about 2 min. per side. Serve pintxos warm with salsa drizzled on top.
* Serve these pintxos as a snack or appetizer, perhaps paired with other skewered snacks or Spanish-style tapas. Try olives, toasted bread with different toppings, grilled prawns or Spanish chorizo.
* Inspired by the dish Chef Dan Pancake and Beth Autridge prepared for Food Network In Concert.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com