RED CHILE PORK BROCHETTES
Spicy red chile sauce, made with New Mexico red chile powder, is used as both a marinade and a dipping sauce for these small brochettes, which are ideal party food. They are best grilled outdoors over coals, but also work fine on a stovetop cast iron grill or under the broiler. Threading each piece of meat onto two skewers, rather than one, keeps the meat from twirling and makes it easier to grill. (If you're using bamboo skewers, soak them in warm water for 15 minutes, so they won't catch fire.)
Provided by David Tanis
Categories dinner, lunch, skewers and kebabs, main course
Time 1h45m
Yield 8 skewers
Number Of Ingredients 8
Steps:
- Cut pork into 2-by-2-by-3/4-inch pieces. (You should have about 24 pieces.) Mix 1 tablespoon salt and 1 teaspoon chile powder. Use mixture to season pork on both sides.
- To skewer, lay meat flat on cutting board. Thread meat onto two skewers spaced equidistant from center; do this first with one skewer, then the other. Put 3 pieces of pork onto each set of skewers, for eight brochettes total.
- Cook the tomato (left whole) over hot coals or under broiler until charred and blackened, about 5 minutes. Cut in quarters but do not remove skin.
- In a blender or food processor, put 1/2 teaspoon salt, 2 tablespoons chile powder, the charred tomato, the garlic, the lime juice, the olive oil and 1 teaspoon cumin. Blend to obtain a smooth sauce and transfer to a bowl.
- Lay brochettes on a tray in 1 layer. Spoon 8 tablespoons chile sauce over pork and spread to cover evenly. (Save remaining sauce.) Leave at room temperature for 1 hour, or refrigerate several hours, then bring to room temperature.
- Grill over medium-hot fire for about 3 minutes per side. Sprinkle with remaining toasted cumin. Serve with reserved sauce.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 13 grams, Carbohydrate 4 grams, Fat 22 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 7 grams, Sodium 356 milligrams, Sugar 1 gram
MINI PORK PIES
As a child, I discovered my love of pork pies. I used to help my father deliver oil on Saturdays, and we would stop at a local place to have the meaty pastries for lunch. -Renee Murby, Johnston, Rhode Island
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. In a small saucepan, mix cornstarch and broth until blended; bring to a boil, stirring constantly. Cook and stir 1-2 minutes or until thickened. Remove from heat. , In a large skillet, cook pork, garlic and seasonings over medium heat 6-8 minutes or until pork is no longer pink, breaking up pork into crumbles; drain. Add broth mixture; cook and stir 1-2 minutes or until thickened. Cool slightly., Unroll each pie crust. On a work surface, roll each into a 12-in. circle. Using floured round cookie cutters, cut twenty 4-in. circles and twenty 2-3/4-in. circles, rerolling scraps as needed. Place large circles in ungreased muffin cups, pressing crust on bottoms and up sides., Fill each with 3 tablespoons pork mixture. Place small circles over filling; press edges with a fork to seal. In a small bowl, whisk egg and milk; brush over tops. Cuts slits in crust., Bake 15-20 minutes or until golden brown. Carefully remove pies to wire racks. Serve warm. Freeze option: Freeze cooled pies in freezer containers. To use, partially thaw pies in refrigerator overnight. Reheat on ungreased baking sheets in a preheated 350° oven 14-17 minutes or until heated through.
Nutrition Facts : Calories 561 calories, Fat 35g fat (14g saturated fat), Cholesterol 94mg cholesterol, Sodium 776mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 0 fiber), Protein 21g protein.
MINIATURE PORK BROCHETTES
Another Tapas recipe. The brochettes(kabobs)are marinated overnight so do this ahead of time so they are ready when you are. Posted for ZWT3
Provided by Julie Bs Hive
Categories Pork
Time 27m
Yield 12 kabobs
Number Of Ingredients 8
Steps:
- Cut the pork into pieces about 3/4 in square and put pieces in a large dish that will hold them in a single layer.
- Prepare the marinade by placing all the remaining ingredients in a bowl and mixing them together. Pour over the pork and toss the meat until well coated. Cover and place in the refrigerator no less than 8 hours. Stir meat 2-3 times during that time.
- Soak wooden skewers about 20 minutes in cold water before using. If using metal skewers, grease them.
- Preheat broiler or grill pan. Thread 3 marinated pork pieces, leaving a little space between each piece, onto each prepared skewer. Cook the brochettes for 10-15 minutes or until tender and lightly charred, turning several times and basting with the remaining marinade during cooking. Serve garnished with parsley.
Nutrition Facts : Calories 85.4, Fat 5.5, SaturatedFat 1.2, Cholesterol 22.3, Sodium 20.2, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 8.2
PORK BROCHETTES WITH SHREDDED COCONUT
a recipe from the well known cambodian restaurant Elephant Walk. It is great on the bbq. Time does not include the 1 hour marinade time.
Provided by MarraMamba
Categories Pork
Time 25m
Yield 16 skewers
Number Of Ingredients 12
Steps:
- Blend all the Lemon paste ingredients in a blender until smooth, approximately 2 to 3 minutes.
- Combine the lemongrass paste in a bowl with the shredded coconut, sugar and salt, mixing well. Add the pieces of pork and stir to coat thoroughly with the paste. Let marinate for at least an hour at room temperature or as long as overnight in the refrigerator.
- Prepare a charcoal grill according to manufacturer's instructions or preheat the broiler, positioning a rack about 4 inches from the heat. Dividing the pieces of meat evenly, thread the meat onto wooden or metal skewers. Grill for 3 to 4 minutes per side, until the pork is nicely browned on the outside and just cooked through - but not dry - on the inside. Serve immediately.
Nutrition Facts : Calories 62.4, Fat 3.3, SaturatedFat 2, Cholesterol 18.7, Sodium 88.1, Carbohydrate 2.2, Fiber 0.5, Sugar 1, Protein 6.1
MINI BROCHETTES WITH SPICY THAI DIP
Herby pork brochettes with a fresh and spicy dip that make perfect finger food for a drinks party
Provided by Good Food team
Categories Buffet, Snack, Starter
Time 45m
Yield Makes 24
Number Of Ingredients 13
Steps:
- Soak the skewers in warm water. Put the dip ingredients into a saucepan, bring to the boil and simmer for 5 minutes until slightly thickened. Pour into small serving bowls.
- Crush the coriander seeds with a pestle and mortar. Tip them into a food processor and add the pork, garlic, ginger, lemongrass, coriander, ½ tsp sea salt and plenty of black pepper. Pulse until the mix becomes pasty.
- Preheat the grill to medium high. Using wet hands, divide and shape the mixture into 24 equal-size sausage shapes around each skewer.
- Put the brochettes on an oiled baking sheet and grill for 7-10 minutes, turning until golden. Serve on a plate, with the dip in small bowls.
Nutrition Facts : Calories 101 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Protein 7 grams protein, Sodium 0.1 milligram of sodium
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