Pork Kebabs With Romesco Recipes

PORK KEBABS WITH ROMESCO SAUCE

Steps:

• Prepare the kebabs: Combine the cumin, smoked paprika, red pepper flakes, garlic, lemon zest and juice, and 1 teaspoon salt in a large bowl. Stir in the olive oil to make a loose paste. Add the pork and toss to completely coat. Let sit at room temperature for up to 2 hours or refrigerate overnight.
• Make the romesco sauce: Coat a skillet with the olive oil, place over medium heat and add the garlic and red pepper flakes. When the garlic starts to turn golden, add the tomato and piquillo peppers. Season with salt and cook until the tomato is soft and mushy, 4 to 5 minutes. Remove from the heat; let cool. Preheat a grill to medium. Grill the bread on both sides until toasted. Let cool; cut into cubes. Pulse the almonds and bread cubes in a food processor to form a coarse paste. Add the cooked tomato mixture and toss in the saffron, vinegar and parsley. Pulse to puree. Taste and season with salt, if needed. Add a couple tablespoons of olive oil or water if the mixture is really thick. Skewer the pork to make kebabs, putting 4 or 5 pieces of meat on each skewer. It's OK if the meat is touching, but do it loosely so the heat reaches all sides of the meat and the pork cooks evenly. Brush the grill with a wire brush and then rub down with an oiled paper towel. Grill the skewers on all sides so each side gets nice and brown (brown food tastes good), 5 to 8 minutes total. Transfer the kebabs to a platter and let rest 5 to 10 minutes. Serve with the romesco sauce. Photograph by Antonis Achilleos

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

GRILLED ROMESCO STYLE PORK

Steps:

• Prepare a gas grill for direct-heat cooking over medium-high heat; see grilling procedure. .
• Meanwhile, lightly rub pork with some olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
• Oil grill rack, then grill pork, covered, turning occasionally, until an instant-read thermometer inserted diagonally into center registers 150°F, 20 to 25 minutes total. Transfer pork to a cutting board and let stand 10 minutes (temperature will rise 5 to 10 degrees).
• While pork stands, put greens and peppers on a platter.
• Cook almonds and garlic in oil in a small heavy skillet over medium heat, stirring frequently, until golden, about 2 minutes. Transfer with a slotted spoon to paper towels to drain.
• Add paprika, cayenne, and 1/2 teaspoon salt to oil in skillet and cook, stirring, 30 seconds. Pour in vinegar and boil, swirling occasionally, 1 minute.
• Drizzle hot dressing over greens and peppers and toss. Top with sliced pork and sprinkle with toasted almonds and garlic.

BARBECUED PORK KEBABS

Steps:

• Whisk the sugar, soy sauce, onion, garlic and black pepper together in a large bowl. Add the pork and toss to coat. Cover and refrigerate at least 2 hours. Overnight is best if possible.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Thread the pork onto the soaked skewers. Cook on the preheated grill until the pork is no longer pink in the center, 3 to 5 minutes per side.

MARINATED PORK KEBABS

Steps:

• Cut pork into 1" cubes and place in a shallow pan.
• Combine remaining ingredients in a screw top jar and shake until well blended.
• Pour marinade over pork.
• Cover and refrigerate several hours, turning occasionally.
• Drain meat; pat dry and tread on skewers.
• Heat remaining marinade to brush on kebabs during cooking.
• Broil slowly 5" from coals for about 25 minutes.
• Turn skewers frequently and brush with marinade during cooking.
• Vegetables may also be served in this way.
• Thread mushrooms, green peppers, onion wedges or apple on skewers and brush with marinade.
• Broil for 15-20 minutes.

ROAST PORK TENDERLOIN WITH CARROT ROMESCO

Steps:

• Preheat oven to 350°F. Toast pine nuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8-10 minutes; let cool.
• Increase temperature to 450°F. Toss carrots with 1 tablespoon oil on another rimmed baking sheet; season with salt and black pepper. Roast, tossing occasionally, until softened and browned, 15-20 minutes; let cool slightly.
• Meanwhile, heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Season pork with salt and black pepper and cook, turning occasionally, until golden brown, 10-15 minutes. Transfer skillet to oven and roast pork until a thermometer inserted into thickest portion registers 145°F, 8-10 minutes. Let rest 5 minutes before slicing.
• Pulse pine nuts, garlic, and remaining 3 tablespoons oil in a food processor to a coarse paste. Add Aleppo pepper, one-fourth of carrots, 1 tablespoon vinegar, and 1 tablespoon water. Process, adding more water as needed, to a coarse purée; season romesco with salt, black pepper, and more vinegar, if desired.
• Toss greens with remaining carrots and remaining 1 tablespoon vinegar in a large bowl; season with salt and black pepper. Serve pork with romesco and salad.