There is a lovely brightness to the marinade for these pinchitos morunos. We have enjoyed these many a time in Spain and as Moro is one of my favourite London restaurants, I was happy to see this recipe in their first cookbook.
As long as you avoid overcooking it, pork loin is an excellent meat to barbeque. Served with a tossed salad, this made a lovely, light evening meal, eaten outdoors.
(makes 12 small skewers)
- 500g pork fillet
- 1 pinch of saffron
- 1/2 tsp cumin seeds
- 1/2 tsp coriander seeds
- 1/2 tsp fennel seeds
- 1 tsp smoked paprika
- 2 garlic cloves
- 1/2 tsp salt
- 1 tsp dried oregano
- 1 bay leaf, crumbled
- 1 Tb red wine vinegar
- 1 Tb olive oil
- Cut the pork fillet into one-inch cubes.
- Soak the saffron in a couple of tablespoons of hot water.
- In a mini-chopper, blend the saffron and water, cumin seeds, coriander seeds, fennel seeds, smoked paprika, garlic, salt, oregano, bay leaf and vinegar until smooth.
- Pour over the meat, and mix well. Add the olive oil and mix again, then leave to marinate in the fridge for a couple of hours.
- Heat the barbeque or grill to medium high. Thread the meat onto small skewers, then cook for a couple of minutes a side, until charred but still juicy.