PINCHOS
Pinchos are grilled marinated chunks of pork or chicken on a stick, Puerto Rico's version of shish kebab. The traditional way to eat pinchos is with a slice of soft, warm bread. It's one of the island's most popular street foods, and some of my favorite childhood memories are of sitting and talking or dancing around by my cousin's roadside pinchos stand. There are lots of versions of pinchos, but what I think makes this recipe especially good is the use of sofrito, the magical Puerto Rican blend of herbs and aromatics that's the base of some of our tastiest dishes. Sofrito is easy to make yourself, or you can buy it premade.
Provided by Food Network
Categories main-dish
Time 12h20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Combine the sofrito, oil, sazon, adobo, onion powder, granulated garlic and black pepper in a large bowl. Add the pork and toss to coat. Marinate the meat at least overnight or 12 hours for best results.
- When ready to cook, remove the meat from the refrigerator. Drain off and discard the marinade. Preheat a grill to 450 degrees F or medium-high heat. Thread the meat onto 12- or 14-inch skewers, leaving a 3-inch space at the bottom of each skewer.
- Place the skewers on the grill and grill for 3 minutes. Carefully flip the skewers and grill the other side for 3 minutes. Flip the skewers again and cook for an additional 2 minutes on the other side, then brush the pinchos with barbecue sauce. Flip once more and cook until the pinchos are browned and an instant-read thermometer inserted into the pork registers 145 degrees F, about 2 minutes more. Remove from the grill, brush again with barbecue sauce, and rest 5 minutes before serving. Toast the slices of bread on the grill; skewer one slice onto the top of each pincho.
PINCHOS (SPANISH KEBABS/TAPAS - PORK, LAMB, PRAWNS OR CHICKEN)
Enjoyed at bars all over Spain, pinchos are wonderful kebabs that taste equally good made with pork, chicken, prawns or lamb. At some bars, the seasoning is as simple as garlic and hot, sweet paprika. Here is a favorite marinade recipe for Pinchos Morunos. Recipe courtesy Anya von Bremzen, The Spanish Table. Time does not include 6-8 hours marination.
Provided by Sandi From CA
Categories Pork
Time 20m
Yield 8 tapas
Number Of Ingredients 15
Steps:
- Place the onion, garlic, sweet and hot paprikas, 2 tsp of the salt, the oregano, peppercorns, thyme, cumin, cinnamon, bay leaf, vinegar, wine (if using) and olive oil in a mini food processor and process to a paste.
- Place the pork in a bowl and rub a little salt on it. Scrape the marinade into the bowl with the meat and toss to combine thoroughly.
- Cover the bowl and refrigerate the pork for 4-6 hours, tossing a few times. Let the meat come to room temperature before grilling.
- Light the grill and preheat it to medium-high or preheat a large ridged grill pan to medium-high over medium heat.
- When ready to cook, thread the meat onto the skewers and brush it with a little olive oil.
- Cook the meat, brushing with olive oil and turning once, until it is just cooked through, 5-7 minutes. (If you are cooking lamb and would like it medium-rare, don't cook it quite so long). Serve the kebabs at once.
PANCHO SAUCE
A tangy sauce that goes well with ground sirloin, cold shrimp or crab. The original recipe was developed by Chef "Pancho" at the London Chop House in Detroit. Makes 1 1/2 quarts and can be stored in refrigerator for months.
Provided by Janeydoe
Categories Sauces
Time 1h
Yield 1 1/2 quarts
Number Of Ingredients 12
Steps:
- Combine ketchup and chili sauce in sauce pan and simmer over medium heat for 45 minutes until reduced in volume, stirring occasionally.
- Add remaining ingedients, except mayo and stir well. Cook for 2 minutes.
- Add mayo, salt and pepper to taste and stir well. Remove mixture from heat and pour into jars. Refrigerate until ready to use.
- This sauce can be stored for several months in the refrigerator.
Nutrition Facts : Calories 1353.2, Fat 48.4, SaturatedFat 9.2, Cholesterol 41, Sodium 11611, Carbohydrate 221.5, Fiber 19.3, Sugar 137.9, Protein 32.5
PINCHOS
Chef and Food Network Kitchen instructor Yia Medina makes this recipe whenever she wants to feel close to her family in Puerto Rico.
Provided by Food Network
Categories appetizer
Time 12h20m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Combine 1/2 cup sofrito, 1/3 cup olive oil, 1 1/2 tablespoons each sazón and adobo seasoning, 1 1/2 teaspoons each onion powder and granulated garlic and 1/2 teaspoon pepper in a bowl.
- Toss with 2 1/2 pounds pork tenderloin (cut into 2-inch cubes); marinate overnight.
- Thread the meat onto skewers, leaving space at the bottom of each. Grill over medium-high heat for 3 minutes per side. Flip again and cook 2 more minutes. Brush with barbecue sauce, flip again and cook 2 more minutes. Remove from the grill, brush with more barbecue sauce and let rest 5 minutes. To serve, add a piece of grilled bread to each skewer.
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