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Pork pintxos with apple & cannellini bean puree
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Savory charred pork over sweet bean puree - a lively Spanish tapas dish.
Ingredients:
  • 60ml (1/4 cup) olive oil
  • 21.00 gm lemon juice
  • 2 garlic cloves, finely chopped
  • 2 tsp coriander seeds, lightly crushed
  • 2 tsp dried oregano leaves
  • 5.00 gm paprika
  • 600g pork fillet, cut into 16 slices
  • Chargrilled capsicum, to serve
  • 15g butter
  • 1/2 brown onion, coarsely chopped
  • 1 green apple, peeled, cored, coarsely chopped
  • 2 tsp chopped fresh rosemary
  • 250ml (1 cup) chicken style liquid stock
  • 40.00 ml dry sherry
  • 400g can cannellini beans, rinsed, drained
Instructions:
  • In a glass or ceramic bowl, mix together the oil, lemon juice, garlic, coriander, oregano, and paprika. Add the pork and coat well. Cover and refrigerate overnight to marinate.
  • In a saucepan over medium-low heat, melt butter. Cook onions for 5 minutes until soft but not browned. Add apple and rosemary to coat. Pour in stock and sherry. Simmer for 5 minutes until apple is soft. Add beans and simmer for 3 minutes until heated through. Let cool for 5 minutes. Blend until smooth using a stick blender. Season to taste.
  • Preheat a barbecue grill or chargrill to high heat. Season the pork, then cook in two batches, turning frequently, for about 6 minutes until fully cooked. Transfer to a plate and insert a small skewer into each piece. Spread apple and cannellini bean puree on dishes or a platter, lay the pork on top, and serve with chargrilled capsicum.

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