Pork Brochettes With Shredded Coconut Recipes

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MINIATURE PORK BROCHETTES



Miniature Pork Brochettes image

Another Tapas recipe. The brochettes(kabobs)are marinated overnight so do this ahead of time so they are ready when you are. Posted for ZWT3

Provided by Julie Bs Hive

Categories     Pork

Time 27m

Yield 12 kabobs

Number Of Ingredients 8

1 lb lean boneless pork
3 tablespoons Spanish olive oil, plus extra for oiling
1 large lemon, juice and rind of, grated
2 garlic cloves, crushed
2 tablespoons chopped fresh flat leaf parsley, plus extra (to garnish)
1 tablespoon Ras El Hanout Spice Blend (Ras-El-Hanout (Moroccan Spice Blend))
salt and pepper
12 skewers

Steps:

  • Cut the pork into pieces about 3/4 in square and put pieces in a large dish that will hold them in a single layer.
  • Prepare the marinade by placing all the remaining ingredients in a bowl and mixing them together. Pour over the pork and toss the meat until well coated. Cover and place in the refrigerator no less than 8 hours. Stir meat 2-3 times during that time.
  • Soak wooden skewers about 20 minutes in cold water before using. If using metal skewers, grease them.
  • Preheat broiler or grill pan. Thread 3 marinated pork pieces, leaving a little space between each piece, onto each prepared skewer. Cook the brochettes for 10-15 minutes or until tender and lightly charred, turning several times and basting with the remaining marinade during cooking. Serve garnished with parsley.

Nutrition Facts : Calories 85.4, Fat 5.5, SaturatedFat 1.2, Cholesterol 22.3, Sodium 20.2, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 8.2

COCONUT MARINATED PORK TENDERLOIN



Coconut Marinated Pork Tenderloin image

A savory coconut bath infuses lean pork tenderloin with rich flavor while it tenderizes the meat. With blazing heat akin to a Mexican habanero, the fruity Scotch bonnet chile is a quintessential Jamaican ingredient which drives home the Caribbean influence of this dish.

Provided by Bobby Flay

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 21

1 can unsweetened coconut milk
3 tablespoons grated fresh ginger
1 heaping tablespoon mild curry powder
1 tablespoon fresh lime juice
1 teaspoon ground star anise
1 teaspoon Spanish paprika
1/4 teaspoon coarsely ground black pepper
2 Scotch bonnet chiles, chopped, or 2 tablespoons Scotch bonnet hot sauce
6 cloves garlic, finely chopped
2 pounds pork tenderloin, trimmed of excess fat
2 tablespoons canola oil
Kosher salt
1 cup packed fresh cilantro leaves
1/2 cup packed fresh parsley leaves
1/4 cup sliced green onion, green and pale green part
3/4 cup fresh lime juice
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
2 cloves garlic, chopped
1/4 Scotch bonnet chile, chopped
Honey, as needed

Steps:

  • For the coconut marinated pork tenderloin: Combine the coconut milk, ginger, curry, lime juice, star anise, paprika, pepper, Scotch bonnets and garlic in a bowl. Add the pork and turn to coat in the marinade. Cover the bowl and marinate in the refrigerator for at least 2 hours and up to 8 hours. Remove the pork from the refrigerator 30 minutes before grilling and pat dry with paper towels.
  • Preheat the grill to high heat for indirect grilling.
  • Brush the pork with the canola oil and sprinkle with salt. Place the pork directly over the heat and cook until charred on all sides, about 8 minutes. Move the pork to the cooler part of the grill and continue grilling until an instant-read thermometer inserted into the center of the pork registers 150 degrees F, about 12 minutes longer. Remove the pork from the grill and let rest for 10 minutes. Slice into 1/4-inch thick slices.
  • For the green sauce: Combine the cilantro, parsley, onions, lime juice, olive oil, salt, garlic and Scotch bonnet in a blender and blend until smooth. Taste and add a little honey to sweeten. Add a little water if the sauce is too thick.
  • Spoon the green sauce over the sliced pork.

RED CHILE PORK BROCHETTES



Red Chile Pork Brochettes image

Spicy red chile sauce, made with New Mexico red chile powder, is used as both a marinade and a dipping sauce for these small brochettes, which are ideal party food. They are best grilled outdoors over coals, but also work fine on a stovetop cast iron grill or under the broiler. Threading each piece of meat onto two skewers, rather than one, keeps the meat from twirling and makes it easier to grill. (If you're using bamboo skewers, soak them in warm water for 15 minutes, so they won't catch fire.)

Provided by David Tanis

Categories     dinner, lunch, skewers and kebabs, main course

Time 1h45m

Yield 8 skewers

Number Of Ingredients 8

1 1/2 to 2 pounds well-marbled pork shoulder, cut into 3/4-inch slices
Kosher salt
2 tablespoons hot New Mexico red chile powder, more for seasoning meat (may substitute ancho or guajillo chile powder)
1 large tomato, about 3/4 pound
4 garlic cloves, mashed to a paste
2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon toasted coarsely ground cumin

Steps:

  • Cut pork into 2-by-2-by-3/4-inch pieces. (You should have about 24 pieces.) Mix 1 tablespoon salt and 1 teaspoon chile powder. Use mixture to season pork on both sides.
  • To skewer, lay meat flat on cutting board. Thread meat onto two skewers spaced equidistant from center; do this first with one skewer, then the other. Put 3 pieces of pork onto each set of skewers, for eight brochettes total.
  • Cook the tomato (left whole) over hot coals or under broiler until charred and blackened, about 5 minutes. Cut in quarters but do not remove skin.
  • In a blender or food processor, put 1/2 teaspoon salt, 2 tablespoons chile powder, the charred tomato, the garlic, the lime juice, the olive oil and 1 teaspoon cumin. Blend to obtain a smooth sauce and transfer to a bowl.
  • Lay brochettes on a tray in 1 layer. Spoon 8 tablespoons chile sauce over pork and spread to cover evenly. (Save remaining sauce.) Leave at room temperature for 1 hour, or refrigerate several hours, then bring to room temperature.
  • Grill over medium-hot fire for about 3 minutes per side. Sprinkle with remaining toasted cumin. Serve with reserved sauce.

Nutrition Facts : @context http, Calories 283, UnsaturatedFat 13 grams, Carbohydrate 4 grams, Fat 22 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 7 grams, Sodium 356 milligrams, Sugar 1 gram

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