S.Raichlen-This was DH 2nd cook on our new grill, but the 3rd time for this recipe. (I made it the 2nd time, but used the broiler. It received a Very Good rating. lol)
Spiced Pork Bites (Cuba)
4 cloves garlic, minced
6 TB. chopped fresh cilantro
3 TB. chopped fresh flat-leaf parsley
1 tsp. ground cumin
1 tsp. ground oregano
1 tsp. ground black pepper
1 tsp. salt
3/4 cup sour orange juice or lime juice
1/4 cup orange juice
1 1/2 lbs. boneless pork loin roast or tenderloin, trimmed of all visible fat an cut into 1" cubes
1 TB. olive oil or nonstick spray
1 small onion, thinly sliced
1 lime, cut into 4 wedges
1. In a large bowl, whisk together the garlic, 3 TB. of the cilantro, the parsley, cumin, oregano, pepper, salt, sour orange juice or lime juice, and orange juice. Add the pork and toss to coat. Cover and marinate in the refrigerator for 4 hours. Stir once or twice while marinating.
2. Preheat the grill or broiler to high.
3. Drain the pork and thread the cubes onto metal skewers. Brush with the oil or coat with nonstick spray.
4. Grill the pork or broil 4" from the heat for 8 minutes, or until browned and no longer pink in the center. Turn the kabobs occasionally to ensure even cooking. Unskewer the kabobs onto plates or a platter. Top with the onions and the remaining 3 TB. of cilantro. Serve with the lime wedges for squeezing onto the pork. Makes 4 servings
Source: "Steven Raichelen's Healthy Latin Cooking" 1998
Spiced Pork Bites (Cuba)
4 cloves garlic, minced
6 TB. chopped fresh cilantro
3 TB. chopped fresh flat-leaf parsley
1 tsp. ground cumin
1 tsp. ground oregano
1 tsp. ground black pepper
1 tsp. salt
3/4 cup sour orange juice or lime juice
1/4 cup orange juice
1 1/2 lbs. boneless pork loin roast or tenderloin, trimmed of all visible fat an cut into 1" cubes
1 TB. olive oil or nonstick spray
1 small onion, thinly sliced
1 lime, cut into 4 wedges
1. In a large bowl, whisk together the garlic, 3 TB. of the cilantro, the parsley, cumin, oregano, pepper, salt, sour orange juice or lime juice, and orange juice. Add the pork and toss to coat. Cover and marinate in the refrigerator for 4 hours. Stir once or twice while marinating.
2. Preheat the grill or broiler to high.
3. Drain the pork and thread the cubes onto metal skewers. Brush with the oil or coat with nonstick spray.
4. Grill the pork or broil 4" from the heat for 8 minutes, or until browned and no longer pink in the center. Turn the kabobs occasionally to ensure even cooking. Unskewer the kabobs onto plates or a platter. Top with the onions and the remaining 3 TB. of cilantro. Serve with the lime wedges for squeezing onto the pork. Makes 4 servings
Source: "Steven Raichelen's Healthy Latin Cooking" 1998
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