Tapa of the Month

Pinchos Morunos - Pork Skewers

These Spanish pork skewers must be marinated overnight, they are very easy to make and are delightful. Served all over Spain in tapas bars, these "pinchos" can be made of pork, lamb or sometimes veal. My Abuelita called them “City Chicken” and always used pork. “Pinchos” are tapas usually served on a skewer. They are the Spanish answer to finger food.

Prep Time: 10 minutes ( Must marinate overnight)
Cook Time: 10 minutes

Ingredients:
1. 2 lbs pork butt or shoulder, fat trimmed
2. 2 tsp sweet Spanish paprika
3. 5 cloves, garlic – minced
4. 2 tsp oregano (dried)
5. salt to taste (sea salt is best)
6. Spanish virgin olive oil

Preparation:
This recipe makes 6-8 servings as an appetizer, or 4 as a main course in a light dinner.
Cut pork into 1 1/2 inch cubes. Put pork into a glass or ceramic bowl. Sprinkle paprika, garlic, oregano and salt over pork and stir to coat pork thoroughly. Cover tightly and place in refrigerator for 24 hours. Once marinated, cook on a stove or barbeque.
Frying Pan Method: Heat a frying pan over medium heat with 1-2 teaspoons of olive oil. When the pan is hot, add the pork and cook until no longer pink. Remove from pan and serve with the skewers standing up so they are easy to grab.
Barbeque Method: Use bamboo skewers but be sure to soak them for an hour, so that they do not burn. My mom puts foil over the exposed wood to assure they don’t. Place pieces of pork on each skewer and grill them until done.

If you don’t eat them all, the next day brush lightly with garlic oil and enjoy again!