Pork Skewers with Mojo Picon and Crispy Potatoes

, from Issue #56. October, 2016
Photography by Aaron McLean.
Pork Skewers with Mojo Picon and Crispy Potatoes

This rich, nutty Spanish sauce goes with most meats and also makes a great dip for crispy potatoes.

Serves: 4


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


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.