Brochetas miniatura de cerdo (marinated pork mini brochettes)

Well it's fun when you have a party and everybody enjoys finger food along great drinks. I had the other day my girls night out at my house and we have lots of fun. Everybody brought an appetizer and bottle of wine (how cool is that!) so needless to say.. amazing food and great company were the stars of the night.

Here is another idea for appertizer, I like to make this with either pork or chicken depending on my crowd (I have some friends allergic to pork so I change the recipe with chicken when they are coming) so if you like the taste of one protein over another.. do as you please.. what is interesting about this recipe is that it has spices that bring some complexity to the flavor along heat from the cayenne pepper. So maybe now for the super bowl here is an idea for you to make for your friends...Remember the best thing about finding a recipe is finding a way to make it your own, so keep the experimentation going!

Provecho!

1 pork loin of about 1 1/2lb

3 tbsp olive oil

1 lemon (about 1/4 cup of fresh juice)

4 garlic cloves, crushed with the garlic press

2 tbsp flat leaf parsley

1 tbsp black ground pepper

1 tsp cayenne pepper

1 tsp paprika

1/4 tsp ground cumin

1/4 tsp ground cinnamon

1 pinch ground all spice

1 pinch ground ginger

1 pinch ground coriander

1 pinch ground turmeric

15-20 mini bamboo skewers

1 tsp salt

Directions:

 

• Cut thin long stripes with the pork loin (or chicken breast if you are replacing it)
• In a bowl put all the ingredients together and blend well. Add the pork stripes making sure all meat is covered with the marinade. Place it in a shallow container and refrigerate for at least 4 hours but preferably overnight. Toss periodically if possible to make sure marinade equally distributes.
• Assemble the skewers making sure you've soaked the sticks for at least 20 minutes before grilling/cooking to avoid burning
• On the grill or skillet, cook the brochettes a medium heat for 15 minutes making sure the meat is lightly charred but still moist
• Sprinkle a little bit of lemon juice if desired when platting