Pork Skewers with Mojo Picon and Crispy Potatoes
Photography by Aaron McLean.
This rich, nutty Spanish sauce goes with most meats and also makes a great dip for crispy potatoes.
Serves: 4
INGREDIENTS
600 grams pork fillet, cut into 2cm cubes
2 tablespoons olive oil
1 teaspoon each smoked paprika and ground cumin
sea salt and freshly ground pepper
Mojo picon
⅓ cup whole roasted almonds
2 cloves garlic, crushed
1 teaspoon each smoked paprika and ground cumin
¼–½ teaspoon chilli flakes
2 medium tomatoes, diced
1 tablespoon sherry or red wine vinegar
4 tablespoons olive oil
To serve
salad leaves (optional)
grilled bread (optional)
wooden skewers
Crispy Potatoes
800 grams Agria potatoes, peeled
olive oil
sea salt and freshly ground pepper
To serve
¾ cup mayonnaise
2 cloves garlic, crushed
METHOD
Mojo picon: Put the almonds, garlic, spices and the tomatoes in a food processor and process to a rough paste. Add the vinegar and pulse to combine, then add the oil. Season and process until well combined, adding a little cold water if the sauce is very thick.
Pork: Combine the pork with the remaining ingredients, turning to coat well in the spiced oil.
To cook: Thread onto skewers and grill for about 5 minutes, turning often until just cooked through.
To serve: Brush the pork skewers with a little mojo picon and arrange on a platter. Serve the remaining sauce separately along with a bowl of salad leaves, grilled bread and crispy potatoes (recipe below).
Crispy Potatoes
Preheat the oven to 200°C.
Cut the potatoes into chunks and boil in salted water until tender. Drain then tip back into the saucepan and put over a low heat to drive off excess moisture.
Pour a thin layer of oil on a large baking tray and heat until hot. Add the potatoes and turn to coat. Season well and roast until crispy and golden, turning occasionally.
To serve: Place the mayonnaise in a bowl and stir through the crushed garlic. Serve alongside the potatoes.
Menu: Serve with Pork Skewers with Mojo Picon.
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!