Best 5 Miniature Pork Brochettes Recipes
**Pork brochettes** are a delightful appetizer or main course that can be enjoyed by people of all ages. Made with tender pork tenderloin marinated in a flavorful blend of herbs and spices, these bite-sized skewers are grilled to perfection and served with a variety of dipping sauces. This article offers three mouthwatering recipes for pork brochettes, each with its unique marinade and dipping sauce.
The **"Classic Pork Brochettes"** recipe features a simple yet flavorful marinade made with olive oil, garlic, thyme, rosemary, and salt and pepper. The pork is grilled until cooked through and juicy, then served with a tangy lemon-herb dipping sauce.
The **"Spicy Pork Brochettes"** recipe adds a kick of heat with a marinade made with chili powder, cumin, paprika, and cayenne pepper. The pork is grilled until slightly charred and tender, then served with a creamy avocado-cilantro dipping sauce.
The **"Sweet and Sour Pork Brochettes"** recipe combines sweet and savory flavors with a marinade made with soy sauce, brown sugar, rice vinegar, and pineapple juice. The pork is grilled until caramelized and slightly crispy, then served with a sweet and tangy pineapple dipping sauce.
No matter which recipe you choose, you're sure to enjoy these delicious and versatile pork brochettes. Whether you're serving them at a party, a barbecue, or a weeknight dinner, these skewers are sure to be a hit.
RED CHILE PORK BROCHETTES
Spicy red chile sauce, made with New Mexico red chile powder, is used as both a marinade and a dipping sauce for these small brochettes, which are ideal party food. They are best grilled outdoors over coals, but also work fine on a stovetop cast iron grill or under the broiler. Threading each piece of meat onto two skewers, rather than one, keeps the meat from twirling and makes it easier to grill. (If you're using bamboo skewers, soak them in warm water for 15 minutes, so they won't catch fire.)
Provided by David Tanis
Categories dinner, lunch, skewers and kebabs, main course
Time 1h45m
Yield 8 skewers
Number Of Ingredients 8
Steps:
- Cut pork into 2-by-2-by-3/4-inch pieces. (You should have about 24 pieces.) Mix 1 tablespoon salt and 1 teaspoon chile powder. Use mixture to season pork on both sides.
- To skewer, lay meat flat on cutting board. Thread meat onto two skewers spaced equidistant from center; do this first with one skewer, then the other. Put 3 pieces of pork onto each set of skewers, for eight brochettes total.
- Cook the tomato (left whole) over hot coals or under broiler until charred and blackened, about 5 minutes. Cut in quarters but do not remove skin.
- In a blender or food processor, put 1/2 teaspoon salt, 2 tablespoons chile powder, the charred tomato, the garlic, the lime juice, the olive oil and 1 teaspoon cumin. Blend to obtain a smooth sauce and transfer to a bowl.
- Lay brochettes on a tray in 1 layer. Spoon 8 tablespoons chile sauce over pork and spread to cover evenly. (Save remaining sauce.) Leave at room temperature for 1 hour, or refrigerate several hours, then bring to room temperature.
- Grill over medium-hot fire for about 3 minutes per side. Sprinkle with remaining toasted cumin. Serve with reserved sauce.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 13 grams, Carbohydrate 4 grams, Fat 22 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 7 grams, Sodium 356 milligrams, Sugar 1 gram
MINI BROCHETTES WITH SPICY THAI DIP
Herby pork brochettes with a fresh and spicy dip that make perfect finger food for a drinks party
Provided by Good Food team
Categories Buffet, Snack, Starter
Time 45m
Yield Makes 24
Number Of Ingredients 13
Steps:
- Soak the skewers in warm water. Put the dip ingredients into a saucepan, bring to the boil and simmer for 5 minutes until slightly thickened. Pour into small serving bowls.
- Crush the coriander seeds with a pestle and mortar. Tip them into a food processor and add the pork, garlic, ginger, lemongrass, coriander, ½ tsp sea salt and plenty of black pepper. Pulse until the mix becomes pasty.
- Preheat the grill to medium high. Using wet hands, divide and shape the mixture into 24 equal-size sausage shapes around each skewer.
- Put the brochettes on an oiled baking sheet and grill for 7-10 minutes, turning until golden. Serve on a plate, with the dip in small bowls.
Nutrition Facts : Calories 101 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Protein 7 grams protein, Sodium 0.1 milligram of sodium
PORK BROCHETTES WITH SHREDDED COCONUT
a recipe from the well known cambodian restaurant Elephant Walk. It is great on the bbq. Time does not include the 1 hour marinade time.
Provided by MarraMamba
Categories Pork
Time 25m
Yield 16 skewers
Number Of Ingredients 12
Steps:
- Blend all the Lemon paste ingredients in a blender until smooth, approximately 2 to 3 minutes.
- Combine the lemongrass paste in a bowl with the shredded coconut, sugar and salt, mixing well. Add the pieces of pork and stir to coat thoroughly with the paste. Let marinate for at least an hour at room temperature or as long as overnight in the refrigerator.
- Prepare a charcoal grill according to manufacturer's instructions or preheat the broiler, positioning a rack about 4 inches from the heat. Dividing the pieces of meat evenly, thread the meat onto wooden or metal skewers. Grill for 3 to 4 minutes per side, until the pork is nicely browned on the outside and just cooked through - but not dry - on the inside. Serve immediately.
Nutrition Facts : Calories 62.4, Fat 3.3, SaturatedFat 2, Cholesterol 18.7, Sodium 88.1, Carbohydrate 2.2, Fiber 0.5, Sugar 1, Protein 6.1
PORCHETTA PORK ROAST
This rich, crackling-coated pork roast has all the intense garlic, lemon and herb flavors of a classic Italian porchetta, but is much simpler to make (case in point: you don't need to de-bone a whole pig). The only potentially tricky part is scoring the skin. If you are buying the meat from your butcher you can have them do it for you. Or, use your sharpest knife or a razor blade. It's worth the effort for the amber-colored cracklings it produces. The recipe feeds a crowd, so make it for a large gathering. Or plan on leftovers, which make excellent sandwiches for lunch the next day.
Provided by Melissa Clark
Categories dinner, roasts, main course
Time 12h
Yield 8 to 12 servings
Number Of Ingredients 11
Steps:
- Score skin and fat all over pork, taking care not to cut down to the meat.
- In a food processor or mortar and pestle, combine fennel fronds, rosemary, sage, garlic, lemon zest, salt, fennel seed, red pepper flakes and black pepper. Pour in oil. Pulse or mash until it forms a paste. Rub all over pork. If using a boneless roast, tie with kitchen string at 2-inch intervals. Transfer to a large bowl and cover with plastic wrap. Refrigerate at least 6 hours and preferably overnight.
- Remove pork from refrigerator 1 to 2 hours before you want to cook it. Heat oven to 450 degrees. Transfer pork to a rimmed baking sheet and roast 35 minutes. Reduce temperature to 325 degrees and cook an additional 2 hours 45 minutes to 4 hours, until a thermometer inserted into the thickest part of the meat reads 180 degrees, which will give you sliceable, tender meat. (Bone-in roasts will take longer than boneless ones.)
- Transfer pork to a cutting board and let rest 15 to 30 minutes before serving. Make sure everyone gets some of the cracklings.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 21 grams, Carbohydrate 2 grams, Fat 35 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 11 grams, Sodium 777 milligrams, Sugar 0 grams, TransFat 0 grams
PORK BROCHETTES WITH HERBS (SALLYE)
This is another recipe from my Mother's 1984 "skinny" cookbook. Each serving is approximately 250 calories.
Provided by sallye bates
Categories Pork
Time 8h25m
Number Of Ingredients 12
Steps:
- 1. Cut meat into bite sized cubes and place in large ziplock bag.
- 2. In small mixing bowl, crush garlic cloves and bay leaf, then add all other spices.
- 3. Add all other ingredients except meat to bowl and blend well with wire whisk
- 4. Pour herb mixture over meat in bag. Seal bag and place in refrigerator overnight
- 5. When ready to cook, pour meat into colander and drain. Thread meat in equal portions onto skewers. NOTE: IIF YOU USE BAMBOO SKEWERS, SOAK IN WATER FOR AT LEAST 30 MINUTEs BEFORE USING.
- 6. Preheat oven broiler or charcoal grill
- 7. Place skewers on broiler rack and place in oven 4"-6" from heat. Broil about 15 minutes, turning frequently until meat is done.
- 8. Good served over https://www.justapinch.com/recipes/side/rice-side/jamaican-me-crazy-rice.html with a side of https://www.justapinch.com/recipes/side/vegetable/caramelized-green-beans-w-bacon-sallye.html
Tips:
- For the best flavor, use high-quality pork tenderloin. Look for meat that is firm and has a light pink color.
- Cut the pork tenderloin into 1-inch pieces. This will help ensure that the meat cooks evenly.
- Use a variety of vegetables for your brochettes. Some good options include cherry tomatoes, bell peppers, zucchini, and mushrooms.
- Marinate the pork and vegetables in a flavorful marinade for at least 30 minutes. This will help to tenderize the meat and add flavor.
- Skewer the pork and vegetables onto bamboo skewers. Make sure to leave a little space between each piece so that the meat and vegetables can cook evenly.
- Grill the brochettes over medium heat for 8-10 minutes, or until the pork is cooked through and the vegetables are tender.
- Serve the brochettes immediately with your favorite dipping sauce.
Conclusion:
Miniature pork brochettes are a delicious and easy-to-make appetizer or main course. They are perfect for parties or any other special occasion. With a variety of flavors and textures, these brochettes are sure to please everyone. So next time you are looking for a quick and easy meal, give these miniature pork brochettes a try. You won't be disappointed!
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