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Chorizo-spiced pork shoulder skewers
Makes 8 Starters and mains
Ingredients
- 1 garlic clove, peeled and ground
- 1tsp caster sugar
- 2tsp sweet smoked paprika
- ½tsp ground cumin
- 30ml olive oil, plus extra for cooking
- 400g pork shoulder, diced into
- 2.5cm cubes
- 1 bay leaf, torn into small pieces
- 8 slices fresh baguette
- 150ml piquillo pepper sauce
Method
In a glass or stainless steel bowl combine the garlic, ½tsp coarse sea salt, sugar, paprika, cumin and olive oil and mix to a smooth paste. Dice the pork and add it to the paste with the bay leaf. Stir to coat each piece of meat evenly with the marinade. Cover and chill and leave to marinate for at least an hour (overnight is best).
Thread the pork onto skewers and discard any bits of bay leaf. You should have 3-4 pieces of meat for each skewer. Heat a little olive oil in a grill pan or frying pan over high heat and, once smoking, grill the skewers for about 2 minutes on each side. Make sure they get some good colour, as this adds to the flavour.
Serve each skewer on a slice of baguette drizzled with a little olive oil and the piquillo pepper sauce.
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