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Pinchitos (little pork skewers) with parsley and almond salad

Name: Pinchitos (little pork skewers) with parsley and almond salad
Prep time: 140 min
Cook time: 10 min
Total time: 150 min
Yield: 6
Ingredients: Pinch of saffron threads; 2 teaspoons each coriander seeds, cumin seeds and fennel seeds; 4 garlic cloves; 2 teaspoons smoked paprika (pimenton); 2 teaspoons dried oregano; 1 bay leaf; 2 tablespoons red wine vinegar; 1/3 cup (80ml) olive oil; 1kg pork fillets, cut into 1.5cm cubes; 2 cups podded broad beans (500g pods); Grated zest and juice of 1 lemon, plus wedges to serve; 4 cups (1 bunch) flat-leaf parsley, torn; 1 cup small mint leaves; 6 spring onions, sliced; 1 small green chilli, deseeded, chopped; 2 tablespoons slivered almonds, toasted

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2h 20m

10m

Pinchitos (little pork skewers) with parsley & almond salad

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Ingredients (17)

Pinch of saffron threads
2 teaspoons each coriander seeds, cumin seeds and fennel seeds
4 garlic cloves
2 teaspoons smoked paprika (pimenton)
2 teaspoons dried oregano
1 bay leaf
2 tablespoons red wine vinegar
1/3 cup (80ml) olive oil
1kg pork fillets, cut into 1.5cm cubes

Parsley & almond salad

2 cups podded broad beans (500g pods)
1/3 cup (80ml) olive oil
Grated zest and juice of 1 lemon, plus wedges to serve
4 cups (1 bunch) flat-leaf parsley, torn
1 cup small mint leaves
6 spring onions, sliced
1 small green chilli, deseeded, chopped
2 tablespoons slivered almonds, toasted

Method

1.

Soak the saffron in 1 tablespoon boiling water for 10 minutes.
2.

Meanwhile, warm seeds in a dry frypan over medium heat, shaking, for 1 minute until fragrant. Place in a mortar and pestle, then pound to a paste with garlic and 1 teaspoon salt. Combine in a large bowl with remaining ingredients, except pork. Add pork and toss to coat. Cover and marinate in the fridge for 2 hours.
3.

Meanwhile, soak 24 x 12cm wooden skewers in cold water for 1 hour.
4.

For the salad, cook broad beans in boiling salted water for 3 minutes, then drain. Cool slightly, then remove tough outer skins. In a bowl, combine oil, zest and juice. Season, then add beans and remaining ingredients. Toss to combine.
5.

Thread about 4 pork cubes onto each skewer. Preheat a barbecue or chargrill on high, then cook skewers, in batches if necessary, for 3-4 minutes, turning. Serve with the salad and lemon wedges.