My husband found this recipe in The Foods & Wines of Spain by Penelope Casas. He had to buy the book when he saw that Penelope wrote about having Pinchos at the same tapas bar we had – at the Bar Espuela on the Plaza Santa Ana in Madrid. She has street cred, or should that be kitchen/bar cred?
We made Pincho Moruno for a drinks and nibbles party. Grilling them was our “performance art” of the evening. Even with two tables full of sweet and savory goodies, the Pinchos stole the show. They disappeared the moment they came off the grill, and our five pounds of pork was gone in no time at all.
We sometimes saute the pork with a little olive oil rather than grilling. It’s not traditional, but the meat seems to be a little more moist. If grilling, be careful not to overcook. Try it for your next cookout; you won’t be disappointed!Print
Spicy little bits of moist pork, always a hit!
- 6 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon thyme
- 3/4 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1 teaspoon crushed red pepper
- 1 bay leaf, crumbled
- 1 teaspoon minced parsley
- freshly ground pepper
- 1 lb. lean pork, cut in 3/4 – 1 inch cubes. (We like to use pork tenderloin)
- Mix all ingredients except pork in a large bowl
- Add the meat cubes and stir to coat
- Cover and refrigerate several hours or overnight, stirring occasionally
- Thread on skewers; grill until well browned, but juicy.
The spicy oil you’ve cooked the meat in is great for dipping a crusty bread.
Also an excellent main course. Make the pork cubes larger, serve with mashed potatoes, and a green vegetable.
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.