Pork pinchitos
Pork pinchitos
2020-02-09 19:30:38
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Ingredients
- 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
Instructions
- Put the pork in the freezer 30 minutes for him to stand firm.
- Clean up fat and nerve meat. Cut it into very thin regular strips. Whisk the onion well in a blender.
- 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.
- Put the galanga, the ginger, cumin, the fennel, cilantro, turmeric, Salt, sugar and lemon juice; reel them.
- Add the meat and stir well. Save it, capping, in the fridge all the no che, stirring occasionally. Drain, reserving the marinade.
- 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.
- Turn them around once in a while, spraying them with the marinade. Serve with fresh pineapple chutney.
Recipes easy to https://recetasdecocinafaciles.NET /
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