Classic pinchos morunos with piquillo alioli
These spicy little pork kebabs are often served as part of a tapas spread, as shown by London's Opera Tavern head chef Ben Tish
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 mins
Cook 10 mins
plus marinating time
- Mix 3 tbsp olive oil, the garlic, spices and vinegar in a bowl. Add the pork and toss together. Cover and leave to marinate for at least 6 hours, or overnight.
- Mix the egg yolks, mustard and piquillo paste in a bowl. Add a splash of warm water, then slowly whisk in 100ml olive oil and the vegetable oil. Season, then add vinegar and as much lemon juice as it needs. Keep cool.
- Thread the pork onto soaked bamboo skewers. Heat a chargrill or barbecue to high. Grill the pinchos on all sides, until just cooked through. Rest for 2 minutes, then add a squeeze of lemon juice. Serve the piquillo alioli on the side for dipping (any extra will keep in the fridge for 2 days).
PER SERVING
362 kcalories, protein 12.6g, carbohydrate 1.7g, fat 33.9 g, saturated fat 5.6g, fibre 0.1g, salt 0.16 g
Recipe from olive magazine, July 2011.
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http://www.bbcgoodfood.com/recipes/1430649/
http://www.bbcgoodfood.com/recipes/1430649/
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Ingredients
- olive oil
- 1 clove garlic , finely chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tbsp red wine vinegar
- 300g pork tenderloin fillet, cut into chunks
FOR THE ALIOLI
- 2 egg yolks
- 1 tsp Dijon mustard
- 2 piquillo peppers , from a jar, finely chopped to a paste
- 100ml olive oil
- 50ml vegetable oil
- 2 tsp white wine vinegar
- 1 lemon , juiced
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 mins
Cook 10 mins
plus marinating timeIngredients
- olive oil
- 1 clove garlic , finely chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tbsp red wine vinegar
- 300g pork tenderloin fillet, cut into chunks
FOR THE ALIOLI
- 2 egg yolks
- 1 tsp Dijon mustard
- 2 piquillo peppers , from a jar, finely chopped to a paste
- 100ml olive oil
- 50ml vegetable oil
- 2 tsp white wine vinegar
- 1 lemon , juiced
PER SERVING
362 kcalories, protein 12.6g, carbohydrate 1.7g, fat 33.9 g, saturated fat 5.6g, fibre 0.1g, salt 0.16 g
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31 July 2011
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30 October 2011
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