Pinchos Recipes

PINCHOS MORUNOS (SPANISH PORK SKEWERS)

Steps:

• Trim the pork loin of excess fat and then cut into 1.5 inch cubes and put into a large freezer bag
• Mix all spices, olive oil and lemon juice in a bowl and then pour over the pork cubes
• Seal the bag and toss the spice mixture with the pork, then marinate in the fridge overnight (or a minimum of 2 hours)
• Remove the marinated pork cubes and place on metal skewers with a little bit of space between each cube
• Grill on a high heat until browned on the outside but just cooked through (don't overcook or they'll be dry!)
• Rest the skewers for five minutes and serve with lemon wedges

PUERTO RICAN PINCHOS/PINCHOS DE CERDO

Steps:

• Marinate the wooden skewers in water for 20 minutes to help prevent charring. (I use my kitchen sink to do this)
• Rinse and cut pork into 1 inch chunks.
• Add the pork chunks to a bowl and add the sazon, adobo, cumin, oregano, oil and vinegar. With a spoon or your hands, mix seasoning well into pork.
• Marinade for at least 20 minutes or overnight.Cover and refrigerate to marinade.
• Once pork is marinated, skewer pork chunks onto wooden skewers.
• After lighting lump charcoal and letting it start to heat, wait until it forms some "white ash" on top, then lightly oil grill grate with a brush.
• Add pinchos and cook on one side for about 10 minutes and check that they are not burning.
• With a pair of tongs, flip pinchos over and cook for another 10 minutes.
• While pinchos are cooking, make the garlic mojo. Add peeled garlic and oil to a blender and blend or use a morter and pestle.
• Flip over again and cook for another 5 minutes.
• Flip one more time and cook for another 5 minutes.
• Pinchos are done.Top with garlic mojo, barbeque sauce or leave plain.I like to mix match mine for company to give them options.Don't forget to top each skewer with a slice of bread.
• Optional and what I do: Add the bread slices to the grill and brush with garlic mojo. Char on each side for a minute.Top each skewer with a slice of bread! Truly authentic pinchos!

PINCHOS

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

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.

PINCHOS MORUNOS

Steps:

• The size can also vary from being small skewers with 2 or 3 chunks of meat to larger ones with 7 or 8 chunks. This recipe is for the larger variety but again you may want to go for the small ones and get more pinchos out of the same mix. This recipe makes 8 large skewers
• Grind the cumin and the coriander seeds and put them in a large bowl. Add the garlic, paprika, oregano, a pinch of salt and then mix in the lemon juice and olive oil.
• Cut the pork into small cubes. Put the meat into the marinade and make sure it all covered by the marinade. Leave it to marinate for about 2 hours in a cool place.
• After about 2 hours put the meat onto skewers. You should get about 8 skewers from this quantity of meat depending on how much meat you put on each one. I used metal skewers but do remember if you are using wooden ones it is a good idea to soak them in water for a while as this should prevent them from burning.
• You can then cook them over a preheated grill or on the barbeque. Remember to turn them over part way through cooking and spoon the juices over them. Cooking time will depend on the heat of the grill or BBQ and also how big or small you cut the pork. I would estimate about 10 minutes under the grill.