Pinchos Morunos by Chef Glen Hogh
Beth Ribblett
Chef Glen Hogh of Vega Tapas Cafe was the featured chef at our Tapas Tuesday last month at Swirl. He was kicking of his new $2 Tuesday Tapas menu at the restaurant and wanted to do a little preview for our lucky patrons. My favorite dish were these delicious grilled pork skewers and I convinced Glen to share the recipe with us . We paired them with the Iberos Tinto Roble, a merlot tempranillo blend that stole the show that night and was a perfect match for the Pinchos Morunos!If you haven't checked out Vega Tapas on Tuesdays, you've got to go! The food is incredible and served in true tapas style, so you can try a lot of things for a little money and have way too much fun doing it!
Ingredients
2 Pork Tenderloins, cleaned of all skin & fat
1 lb. Brown Sugar
¼ C Dried Thyme
¼ C Oregano
¼ C Chili Flakes
5 T Black Pepper
1/3 C Salt
¼ C Cumin
¼ C Coriander
½ C Paprika
1/8 C Nutmeg
Directions
Combine all ingredients in mixing bowl. Set aside. Pork should be split lengthwise to create 4 pieces. Liberally coat each and place on cooling grill placed in hotel pan. Refrigerate overnight uncovered to cure. Cut pieces into cubes and place on water soaked skewers (this will keep them from burning). Place skewers over high heat grill till scored and rotate. Remove.
Traditional ‘pinchos’ are served atop crusty bread. We add a horseradish sour cream to cool the heat from the spices.
Espera que disfruten !