Pinchos moranos w garlic potatoes - (marinated pork loin)

Yield: 6 servings

Measure Ingredient
7 tablespoons Extra-virgin olive oil; divided
\N \N Juice and zest of 1 orange
1 teaspoon Cumin seeds; crushed
1 teaspoon Crushed red chilies
2 tablespoons Sweet paprika
2 tablespoons Chopped fresh ginger
6 \N Garlic cloves; finely minced
1 teaspoon Turmeric
1 tablespoon Freshly-ground black pepper
½ teaspoon Salt
½ teaspoon Sugar
1½ pounds Pork loin; cut 1 1/2\" cubes
4 \N Russet potatoes; peeled, and
\N \N Sliced into 1/4\" half-moons
6 \N Garlic cloves; finely minced
1 tablespoon Cumin seeds
3 tablespoons Red wine vinegar
1 tablespoon Honey
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
¼ cup Chopped fresh parsley

In a large mixing bowl, stir together 3 tablespoons of the extra virgin olive oil, juice and zest of orange, crushed cumin seeds, crushed chilies, paprika, ginger, minced garlic, turmeric, pepper, salt and sugar until well blended. Add pork pieces, stir until coated and refrigerate. Marinate several hours or overnight. Preheat barbecue or broiler. Thread pork pieces on metal or soaked bamboo skewers and place on grill. Grill until just cooked through, or 4 to 5 minutes per side. Meanwhile, heat remaining oil in a 12- to 14-inch nonstick saute pan until smoking. Add potatoes and garlic and saute until light golden brown, about 7 to 8 minutes, stirring regularly. Add cumin seeds, vinegar, and honey and cook until liquid dissipates, 1 to 2 minutes. Season with salt and pepper, add parsley, and serve with just cooked pork skewers. This recipe yields 6 servings.

Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B11 broadcast 06-08-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Recipe by: Mario Batali

Converted by MM_Buster v2.0l.

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