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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.