Pork skewers with romesco sauce

Pork skewers with romesco sauce – a detailed recipe cooking. Photo of the dish:Anthony Achilleos Time: 3 hours. 10 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Barbecue

• 1 tbsp. l cumin seeds, fry and finely grind
• 1 tbsp. l smoked paprika
• Pinch of flakes
• 1 clove of garlic, chop finely
• Grated zest and juice of 1 lemon
• Coarse salt
• 1 tbsp. l olive oil as well as more as needed
• 900 gr. pork loin, cut into cubes 2.5 cm.

Romesco sauce

• 2 tbsp. l olive oil as well as more as needed
• 2 small cloves of garlic, crush
• 1/4 tsp pepper flakes
• 1 large tomato varieties bovine heart, coarsely chopped
• 150 gr. pickled chilli pikillo, coarsely chopped
• Coarse salt
• 1 slice of stale black bread about 1.5 cm thick.
• 1/4 Art. blanched almonds
• A small pinch of saffron
• 1 tbsp. l sherry vinegar
• 1 tbsp. l chopped fresh parsley

Recipes with similar ingredients: cumin, paprika, red pepper cereal, garlic, lemon juice, lemon zest, tomatoes, peppers pikillo, black bread, almonds, saffron, sherry vinegar, parsley, pork loin, pork

Recipe preparation:

1. To cook kebab: mix cumin in a large bowl, paprika, pepper flakes, garlic, lemon zest and juice, and 1 tsp. salt. Stir in olive oil to make it loose pasty consistency. Add the pork and mix, so so that the meat is completely covered with spices. Marinate meat when room temperature for 2 hours or in a cold place for nights.
2. Prepare a Romesco Sauce: Pour Olive into a Pan oil, heat to medium temperature. Add garlic and pepper flakes; stir fry until golden brown. Then add tomato and chili peppers. Salt and continue cooking, until until the vegetables are soft, 4 – 5 minutes. Remove from stove and cool.
3. Preheat grill to medium temperature. Toast bread with two parties. Cool, then cut into cubes.
4. Grind almonds and bread in a food processor. Add fried vegetables, saffron, vinegar and parsley. Grind until smoothie. Add salt to taste. If the sauce is too thick, add a couple of tbsp. l olive oil or water.
5. String pork on skewers, 4 to 5 pieces each, so so that there is a small distance between them (in order to meat is evenly fried).
6. Clean the grill grate with a wire brush, then grease an oiled paper towel. Grill the skewers, rotating, from all sides, until a brown crust is formed, within 5 to 8 minutes. Place the barbecue on the dish and leave for 5 – 10 minutes. Serve with romesco sauce.