Best Miniature Pork Brochettes Recipes

MINIATURE PORK BROCHETTES

Miniature Pork Brochettes image

Another Tapas recipe. The brochettes(kabobs)are marinated overnight so do this ahead of time so they are ready when you are. Posted for ZWT3

Provided by Julie Bs Hive

Categories Pork

Time 27m

Yield 12 kabobs

Number Of Ingredients 8

Ingredients

1 lb lean boneless pork
3 tablespoons Spanish olive oil, plus extra for oiling
1 large lemon, juice and rind of, grated
2 garlic cloves, crushed
2 tablespoons chopped fresh flat leaf parsley, plus extra (to garnish)
1 tablespoon Ras El Hanout Spice Blend (Ras-El-Hanout (Moroccan Spice Blend))
salt and pepper
12 skewers

Steps:

Cut the pork into pieces about 3/4 in square and put pieces in a large dish that will hold them in a single layer.
Prepare the marinade by placing all the remaining ingredients in a bowl and mixing them together. Pour over the pork and toss the meat until well coated. Cover and place in the refrigerator no less than 8 hours. Stir meat 2-3 times during that time.
Soak wooden skewers about 20 minutes in cold water before using. If using metal skewers, grease them.
Preheat broiler or grill pan. Thread 3 marinated pork pieces, leaving a little space between each piece, onto each prepared skewer. Cook the brochettes for 10-15 minutes or until tender and lightly charred, turning several times and basting with the remaining marinade during cooking. Serve garnished with parsley.

Nutrition Facts : Calories 85.4, Fat 5.5, SaturatedFat 1.2, Cholesterol 22.3, Sodium 20.2, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 8.2

PORK BROCHETTES WITH SHREDDED COCONUT

Pork Brochettes With Shredded Coconut image

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

Ingredients

16 skewers (If using wooden skewers, soak them for 30 minutes in water to cover before threading meat.)
1/4 cup lemongrass paste (see below)
1/2 cup freshly grated coconut or 1/2 cup packaged unsweetened dried shredded coconut
1 tablespoon sugar
1/2 teaspoon salt
1 lb pork tenderloin, pork loin (cut into pieces 1 1/2 inches long by 1 1/4 inches wide and 1/2 thick) or 1 lb fresh ham (cut into pieces 1 1/2 inches long by 1 1/4 inches wide and 1/2 thick)
1 stalk lemongrass, thinly sliced*
2 large shallots, coarsely chopped
5 garlic cloves, coarsely chopped
2 kaffir lime leaves, deveined*
1/8 teaspoon turmeric
1/4 cup water

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

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