Pork pinchitos

cocina asiatica
Malaysian cuisine
Snacks and tapas
Pork pinchitos
People 8
Portions 4
1 estrella2 estrellas3 estrellas4 estrellas5 estrellas (Vote)
prep time
30 min
cooking time
8 min
total time
38 min
prep time
30 min
cooking time
8 min
total time
38 min
  • 750 g of pork fillets
  • 1 large onion, thick chopped
  • 2 cloves of garlic
  • 1 lemongrass stem, just the thick part of the base, chopped, o 2 strips of lemon bark
  • 2 thick slices of galanga, Optional
  • 1 teaspoon of chopped ginger
  • 1 teaspoon of cumin ground
  • 1/2 teaspoon shredded fennel
  • 1 spoonful of shredded coriander
  • 1 teaspoon of turmeric
  • 1/2 teaspoon salt
  • 1 tablespoon of fine brown sugar
  • 1 tablespoon lemon juice, malt vinegar or tamarind sauce
  1. Put the pork in the freezer 30 minutes for him to stand firm.
  2. Clean up fat and nerve meat. Cut it into very thin regular strips. Whisk the onion well in a blender.
  3. Pour in the garlic cloves and lemongrass and beat them until there are no lumps left. adding water if necessary. Put the mixture in a large bowl.
  4. Put the galanga, the ginger, cumin, the fennel, cilantro, turmeric, Salt, sugar and lemon juice; reel them.
  5. Add the meat and stir well. Save it, capping, in the fridge all the no che, stirring occasionally. Drain, reserving the marinade.
  6. I'll make the meat on long bamboo skewers. Cover the ends of the skewers with aluminum so they don't burn. Place the skewers on a cold, lightly oiled gratin tray; gratins over medium-strong heat until the meat is tender.
  7. Turn them around once in a while, spraying them with the marinade. Serve with fresh pineapple chutney.
Recipes easy to https://recetasdecocinafaciles.NET /

0 reviews

Leave a comment

Would you like to join the conversation?
Feel yourself free of contribute

Leave an answer

This site uses Akismet to reduce spam. Learn how your comments data are processed.