Best 5 Miniature Pork Brochettes Recipes

RED CHILE PORK BROCHETTES

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.

MINI BROCHETTES WITH SPICY THAI DIP

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.

PORK BROCHETTES WITH SHREDDED COCONUT

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.

PORCHETTA PORK ROAST

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.

PORK BROCHETTES WITH HERBS (SALLYE)

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