Pinchon Moruno
Region: Spain, Andalusia
Category: Antipasto, Meze, Tapas, and Hors d'Oeuvres
Season: Any
Difficulty: Easy but takes non-working time
Both the spicing and the name of these kebabs, pinchon moruno (Moorish skewers), if not the meat used (pork), indicate a perceived Muslim heritage. These skewers of spiced pork are marinated and grilled slowly until the meat is succulent and falls apart with each bite. They are a typical tapa in Andalusia. If you serve it as a seated, rather than passed, tapa dish, garnish the platter with tomato slices and lettuce leaves.
Yield: Makes 10 tapas servings
Preparation Time: 1 day plus 1 hour
1/2 cup extra-virgin olive oil
1 1/2 teaspoons freshly ground cumin seeds
2 teaspoons paprika
2 teaspoons salt
Freshly ground black pepper to taste
1/4 teaspoon cayenne pepper
2 teaspoons dried thyme
2 bay leaves, finely crumbled
2 pounds boneless pork country ribs, trimmed of fat and cubed
Ten 10-inch wooden skewers
1. In a medium-size glass or ceramic baking dish, mix the olive oil, cumin, paprika, salt, black pepper, cayenne, thyme, and bay leaves together. Toss the pork with this mixture and let marinate for 24 hours, covered, in the refrigerator, turning the cubes occasionally. This long marinade breaks down the meat, making it very tender and succulent.
2. Prepare a charcoal fire and let it die down considerably or preheat a gas grill for 15 minutes on very low. Skewer the pork and place on the grill until golden and crispy looking, about 50 minutes to 1 hour, turning frequently and making sure the meat is not too close to the fire. Serve hot.
Posted: 03/27/2008
