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Pinchitos (little pork skewers) with parsley & almond salad
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Prep Time: 140 minutes
Cook Time: 10 minutes
Total Time: 150 minutes
Ingredients:
Pinch of saffron threads
2 tsp coriander seeds
2 tsp fennel seeds
4garliccloves
5.00 gm smoked paprika (pimenton)
2 tsp dried oregano
1bay leaf
40.00 ml red wine vinegar
160.00ml olive oil
1kg pork fillets, cut into 1.5cm cubes
500.00 ml podded broad beans (500g pods)
1lemon, zested, juiced, plus wedges to serve
1000.00 ml (1 bunch) flat-leaf parsley, torn
250.00 ml small mint leaves
6spring onions, sliced
1 small green chilli, deseeded, chopped
40.00 ml slivered almonds, toasted
Instructions:
Infuse the saffron in 1 tablespoon of boiling water for 10 minutes.
Toast seeds in a dry frypan over medium heat until fragrant, about 1 minute. Transfer seeds to a mortar and pestle and crush into a paste with garlic and 1 teaspoon salt. In a large bowl, mix the seed paste with all other ingredients except pork. Add pork and mix well to coat. Cover and refrigerate for 2 hours to marinate.
Soak 24 12cm wooden skewers in cold water for 1 hour.
Boil broad beans in salted water for 3 minutes, then drain and peel. Mix oil, zest, and juice in a bowl. Season, then toss in beans and remaining ingredients until evenly coated.
Skewer 4 pork cubes on each skewer. Preheat a barbecue or chargrill on high heat. Cook skewers for 3-4 minutes, turning as needed. Serve with the salad and lemon wedges.