Marinated Pork and Quince Tapas
Photography Photography by Roberto Buzzolan.
INGREDIENTS
Marinade
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon smoked paprika
1 teaspoon thyme
1 teaspoon oregano
2 cloves garlic, crushed
1 bay leaf ripped into 4
500 grams pork fillet
To serve
2 tablespoons olive oil
20 slices ciabatta or sourdough bread, toasted
100 grams quince paste
20 slices piquillo pimientos or 2 red capsicums, roasted, peeled and sliced
20 stuffed green olives 20 toothpicks
METHOD
Combine the marinade ingredients in a shallow dish. Trim the pork, cut it into 20 slices and lightly flatten. Add to the marinade, turning to coat and refrigerate for up to 2 days.
Heat the olive oil in a heavy based sauté pan until hot. Add half the pork and cook quickly on both sides until just cooked through.
Remove to a plate and cook the remaining meat. Add to the plate and season well.
Spread each toast with quince paste, place a slice of pork on top, followed by a slice of the piquillo pimiento
or capsicum. Top with a skewered olive and serve warm. Makes 20
Quince Paste: made from cooking quince fruit with sugar for a long period until thick and a rich ruby red, setting firm when cold. Called membrillo in Spain. See page 146 to order.
Piquillo pimientos: Small, sweet, triangular capsicums, smoked over oak and stored in their own juices. Available sliced or whole for filling
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