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.
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