Pork Kebab with Cumin and Chili
Votes: 2
Time: 1 hour.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Pork kebab with cumin and chili - 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:
- 2 pieces of pork tenderloin (about 700 g), cut into 4-5 cm pieces.
- 1 jalapeño or green chili pepper, coarsely chopped (remove the seeds for a less spicy flavor)
- 5cm piece of ginger, peeled and coarsely chopped
- 1 tbsp light brown sugar
- 2 tablespoons cumin seeds
- 4 green onions (3 coarsely chopped, 1 sliced into rings)
- 1 coarsely chopped garlic clove
- 3 tbsp vegetable oil, plus a little extra for greasing
- 1/4 cup and 2 tablespoons soy sauce
- 1 teaspoon Chinese Five Spice Powder
- Coarse salt and freshly ground pepper
- 1/4 cup rice vinegar (unspiced)
- 1 teaspoon dark sesame oil
We recommend
Recipes with similar ingredients: pork, chili pepper, jalapeno pepper, ginger root, green onions, garlic, brown sugar, cumin, soy sauce, five spice seasoning, rice vinegar
Cooking the dish according to the recipe:
- Soak 12 long wooden skewers in water for at least 30 minutes. Meanwhile, toast the cumin seeds in a small frying pan over medium heat for 4 minutes, until golden brown. Shake the pan constantly. Remove the seeds to a plate.
- In a food processor, combine 3 chopped green onions, jalapeno pepper, ginger, garlic, 1 tablespoon vegetable oil, brown sugar, 2 teaspoons soy sauce, five-spice seasoning, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
Grind the mixture to a paste-like consistency. Add the toasted cumin seeds. Pulse the mixture 1-2 more times to lightly grind the seeds. - Lightly season the pork with salt and pepper, and rub with 3/4 of the cumin paste. Cover with plastic wrap and refrigerate for 30-60 minutes.
- Meanwhile, prepare the sauce: in a small bowl, combine 1 teaspoon of the remaining cumin paste, the remaining 1/4 cup of soy sauce, vinegar, sesame oil, and 1 tablespoon of water. Add the sliced green onions, stir, and set aside.
- Preheat the grill to medium. In a small bowl, combine the remaining cumin paste and 2 tablespoons of vegetable oil; set aside for brushing the pork.
Generously oil the grill. Thread 3-4 pieces of pork onto each skewer and brush with vegetable oil.
Grill the kebabs for 6-9 minutes, turning occasionally, until charred. Brush the meat with a cumin and olive oil mixture during the last minute of cooking. Let the kebabs rest for 5 minutes before serving. Drizzle with the sauce.
Categories:
recipe / Main courses / Meat / Grill, barbecue / Grilled meat / / Asian cuisine
Similar recipes
