Pincho Moruno（西班牙五香猪肉串）

关于这个食谱

Pincho moruno, literally 'Moorish skewer,' reflects centuries of Moorish influence on southern Spanish cooking, its warm spice blend of cumin, paprika and coriander tracing directly back to North African and Middle Eastern flavors. Cubed pork is marinated for several hours in the spice paste along with garlic, lemon and olive oil, allowing the meat to tenderize slightly while absorbing the aromatic mixture fully before it hits the grill. Grilled hot and fast over charcoal, the skewers develop a deeply charred, spiced crust while staying juicy within, traditionally served as a tapa with lemon wedges and bread, though a full portion easily makes a satisfying dinner.

食材

服务 4

• 700 g猪肩肉(立方体)
• 3 tbsp橄榄油
• 2 tsp小茴香粉
• 1 tbsp辣椒粉
• 1 tsp香菜末
• 1/2 tsp姜黄
• 4 cloves大蒜(切碎的)
• 2 tbsp柠檬汁
• 1.5 tsp盐
• 1/2 tsp黑胡椒
• 1柠檬(切成楔形，供食用)

步骤

1. 1

   做腌料

   Whisk olive oil, cumin, paprika, coriander, turmeric, garlic, lemon juice, salt and pepper into a thick paste.

2. 2

   把猪肉腌一下

   Toss the cubed pork in the marinade, cover, and refrigerate at least 2 hours, or up to overnight.

3. 3

   Skewer

   Thread the marinated pork onto skewers, packing the cubes fairly close together.

4. 4

   烧烤

   Grill over high heat, turning occasionally, 10-12 minutes total until well charred outside and cooked through.

   Let the meat char properly before turning — resisting the urge to move the skewers too early gives better color and flavor.

5. 5

   休息

   让串肉串离火休息 5 分钟。

6. 6

   发球

   趁热与柠檬片和面包一起食用。

变化

• •

  最高のベッド、最高のヴィッセン、最高の音楽、さまざまな機能を備えています。

• •

  30 giorniでの重要なクエsuto。

• •

  Il s'agit de tabas viele, die von den Gästen und den Gästen serviert werden.

存储

Refrigerate marinated raw pork up to 2 days before grilling;煮熟的串可冷藏 3 天，然后在热锅或烤炉下重新加热。

常见问题解答