Balsamic pork kebabs with pesto dressing recipe

Balsamic pork kebabs with pesto dressing recipe

Vinegar is a wonderful acidic tenderizer but the slight sweetness to this marinade means the kebabs can burn over too high a heat, so be prepared to cook slightly away from the fire for a little longer.

You will need eight metal skewers.

Ingredients

For the kebabs
  • 4 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • 1 tbsp brown sugar
  • 3 garlic cloves, crushed
  • 1 tsp smoked paprika
  • 1.2 kg pork leg, diced into 3–4cm (1¼in–1½in) cubes
  • 1 bunch of spring onions (scallions), cut into 4cm (1½in) lengths
  • 1 pinch each of flaked sea salt and freshly ground black pepper
  • 4 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • 1 tbsp brown sugar
  • 3 garlic cloves, crushed
  • 1 tsp smoked paprika
  • 2.6 lbs pork leg, diced into 3–4cm (1¼in–1½in) cubes
  • 1 bunch of spring onions (scallions), cut into 4cm (1½in) lengths
  • 1 pinch each of flaked sea salt and freshly ground black pepper
  • 4 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • 1 tbsp brown sugar
  • 3 garlic cloves, crushed
  • 1 tsp smoked paprika
  • 2.6 lbs pork leg, diced into 3–4cm (1¼in–1½in) cubes
  • 1 bunch of spring onions (scallions), cut into 4cm (1½in) lengths
  • 1 pinch each of flaked sea salt and freshly ground black pepper
For the pesto
  • 50 g pine nuts
  • 30 g basil, leaves and stems, roughly torn
  • 40 g Parmesan, grated (shredded)
  • 6 tbsp olive oil
  • 0.5 lemon, juice only
  • 1 garlic clove, crushed
  • 1.8 oz pine nuts
  • 1.1 oz basil, leaves and stems, roughly torn
  • 1.4 oz Parmesan, grated (shredded)
  • 6 tbsp olive oil
  • 0.5 lemon, juice only
  • 1 garlic clove, crushed
  • 1.8 oz pine nuts
  • 1.1 oz basil, leaves and stems, roughly torn
  • 1.4 oz Parmesan, grated (shredded)
  • 6 tbsp olive oil
  • 0.5 lemon, juice only
  • 1 garlic clove, crushed

Details

  • Cuisine: Global
  • Recipe Type: Pork
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 15 mins
  • Serves: 8

Step-by-step

  1. Mix together the balsamic vinegar, olive oil, brown sugar, garlic and smoked paprika in a bowl. Season with salt and pepper, add the pork and toss together to coat. Cover and refrigerate for 12-24 hours.
  2. To make the pesto, tip the pine nuts into a small frying pan (skillet) and set over a medium heat. Toast for a couple of minutes until golden, then tip into a food processor.
  3. Add the basil, Parmesan, olive oil, lemon juice and garlic along with a little salt and pepper. Blitz to a purée then scoop into a bowl. You can also make by hand by chopping everything and pounding to a paste in a pestle and mortar.
  4. When you are ready to cook, fire up the barbecue ready for direct and indirect grilling.
  5. Thread the pork onto metal skewers, alternating it with the spring onion (scallion). Cook, taking care to keep the kebabs a little away from the fierce infrared heat directly over the fire.
  6. Serve the kebabs with the pesto dressing on the side.

This recipe is from Seared by Genevieve Taylor (Quadrille, £20). Photography ©Jason Ingram.

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