Basque Pork Pintxos

Pork
Basque Pork Pintxos
1
12
690
3

Description

Serve these pintxos as a snack or appetizer, perhaps paired with other skewered snacks or Spanish-style tapas. Try olives, toasted bread with different toppings, grilled prawns or Spanish chorizo. Inspired by the dish Chef Dan Pancake and Beth Autridge prepared for Food Network In Concert.

Ingredients

  • 1 pound pork belly
  • 1 pound blade pork steaks (1-inch thick)
  • 1 tablespoon garlic (minced)
  • 1 tablespoon smoked paprika
  • 1/2 tablespoon coriander
  • 1/2 tablespoon salt (plus more to taste)
  • 1/2 tablespoon pepper (plus more to taste)
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons wine vinegar (red wine, white wine, champagne, or sherry)
  • 2 tablespoons flat leaf parsley (chopped)
  • 1 1/2 tablespoons shallots (chopped)
  • 2 teaspoons capers (drained then chopped)

Directions

  1. 1Preheat oven to 325 degrees F.
  2. 2Meanwhile, in a small bowl, combine garlic, paprika, coriander, salt and pepper. Butterfly the pork belly so it’ll open like a book. Spread some of the spice blend over the inside of the belly, then arrange the shoulder on top, trimming it as necessary to cover half of the belly. Spread some spice mixture on the shoulder meat, then fold the belly closed over the shoulder. Spread remaining spice mixture on the outsides of the belly. Cut the belly/shoulder sandwich in half, creating 2 approximately 6-inch pieces of layered pork.
  3. 3In a large skillet over high heat, cook the belly/shoulder pieces until well-seared, 1 1/2 to 2 minutes per side. Transfer to an 8x8-inch baking pan, sprinkle with salt and pepper, and cover tightly with foil. Bake until the internal temperature of the pork reaches 195 degrees F., about 2 1/2 hours. Remove pork from the pan and set aside to cool to room temperature, then transfer to the refrigerator and chill at least overnight, or as long as 2 days.
  4. 4Cut the belly/shoulder into 6 portions, trimming each as necessary to create a neat cube of layered meat. Arrange on 6-inch skewers and set aside.
  5. 5In a medium bowl, combine oil, vinegar, parsley, shallots and capers. Add salt and pepper to taste.Set aside.
  6. 6Heat a skillet over medium-high heat or preheat a grill to medium-high. Cook skewers until heated through, about 2 minutes per side. Serve pintxos warm with salsa drizzled on top.
Discover more recipes from Pork

NutritionView more

690Calories
Sodium32%DV760mg
Fat103%DV67g
Protein39%DV20g
Carbs1%DV2g
Fiber3%DV<1g

PER SERVING *

Calories690Calories from Fat600
% DAILY VALUE*
Total Fat67g103%
Saturated Fat20g100%
Trans Fat
Cholesterol100mg33%
Sodium760mg32%
Potassium490mg14%
Protein20g39%
Calories from Fat600
% DAILY VALUE*
Total Carbohydrate2g1%
Dietary Fiber<1g3%
Sugars0g0%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.