Pork shashlik with romesco sauce
Votes: 2
Time: 3 hours 10 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Pork shashlik with romesco sauce - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Shashlik
- 1 tbsp cumin seeds, toasted and finely ground
- 1 tbsp smoked paprika
- A pinch of pepper flakes
- 1 clove of garlic, finely chopped
- Grated zest and juice of 1 lemon
- Coarse salt
- 1 tbsp olive oil, plus more if needed
- 900 g pork loin, cut into 2.5 cm cubes.
Romesco sauce
- 2 tbsp olive oil, plus more if needed
- 2 small cloves garlic, crushed
- 1/4 tsp pepper flakes
- 1 large bull's heart tomato, coarsely chopped
- 150 g pickled piquillo peppers, coarsely chopped
- Coarse salt
- 1 slice of stale black bread, about 1.5 cm thick.
- 1/4 cup blanched almonds
- A small pinch of saffron
- 1 tbsp. sherry vinegar
- 1 tbsp chopped fresh parsley
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Cooking the dish according to the recipe:
- Prepare the shashlik: In a large bowl, combine cumin, paprika, pepper flakes, garlic, lemon zest and juice, and 1 teaspoon salt. Stir in olive oil to form a loose paste. Add the pork and toss to coat thoroughly. Marinate at room temperature for 2 hours or overnight in a cool place.
- Prepare romesco sauce: Heat olive oil in a skillet over medium heat. Add garlic and pepper flakes; cook, stirring, until golden brown. Then add the tomato and chili peppers. Season with salt and continue cooking until the vegetables are tender, 4-5 minutes. Remove from heat and cool.
- Preheat the grill to medium. Toast the bread on both sides. Cool, then cut into cubes.
- Grind the almonds and bread in a food processor. Add the roasted vegetables, saffron, vinegar, and parsley. Puree until smooth. Add salt to taste. If the sauce is too thick, add a couple of tablespoons of olive oil or water.
- Thread the pork onto skewers, 4-5 pieces on each, leaving a small distance between them (so that the meat cooks evenly).
- Clean the grill grate with a wire brush, then wipe with an oiled paper towel. Grill the kebabs, rotating them on all sides, until golden brown, about 5 to 8 minutes. Transfer the kebabs to a serving platter and let them rest for 5 to 10 minutes. Serve with romesco sauce.
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