Pork Pinchos with Shredded Cabbage Salad

Pork Pinchos with Shredded Cabbage Salad Recipe from Spain

Region / culture: Spain | Preparation time: 40 minutes | Cooking time: 12 minutes | Servings: 4

Introduction

Pork Pinchos with Shredded Cabbage Salad is a delicious and flavorful dish that combines tender pork with a refreshing cabbage salad. The combination of spices and citrus in this recipe creates a perfect balance of flavors that will leave you wanting more.

History

Pinchos, or skewers, are a popular dish in many cultures around the world. This recipe takes inspiration from traditional Spanish pinchos, which are typically made with a variety of meats and vegetables grilled on skewers. The addition of the shredded cabbage salad adds a fresh and crunchy element to the dish.

Ingredients

Pork

2 tsp paprika
1 tsp ground cumin
0.5 tsp garlic powder
0.25 tsp cayenne
1.5 lb (680 g) pork center loin, cut into 1-inch cubes

Salad

1 head napa cabbage (1 lb / 454 g), thinly sliced (6 cups)
1 seedless orange, peeled and chopped
1 small avocado, finely chopped
2 scallions, thinly sliced
1 tbsp extra-virgin olive oil
0.25 tsp salt
0.25 tsp freshly ground black pepper
a pinch of cayenne
1 small orange, peeled and cut into 8 wedges

Special equipment

4 skewers (12 inches)

How to prepare

Pork

In a large bowl, combine paprika, cumin, garlic powder, and cayenne.
Add the pork and turn to coat. Cover the bowl with plastic wrap and let it sit at room temperature for 30 minutes.
Thread the pork evenly onto skewers.

Salad

In another large bowl, combine cabbage, chopped orange, avocado, scallions, oil, salt, black pepper, and cayenne.
Transfer the salad to a large platter.
Lightly coat a grill or grill pan with cooking spray and heat it to medium-high.
Grill the pork, turning frequently, until it is cooked through, for 10 to 12 minutes.
Serve the pork warm on top of the salad and place orange wedges on the side.

Variations

Try using chicken or beef instead of pork for a different flavor profile.
Add some chopped cilantro or mint to the salad for an extra burst of freshness.

Cooking Tips & Tricks

Make sure to marinate the pork for at least 30 minutes to allow the flavors to fully develop.

- Use a grill or grill pan to cook the pork for a delicious smoky flavor.

- Be sure to thinly slice the cabbage for the salad to ensure a light and crunchy texture.

Serving Suggestions

Serve the Pork Pinchos with Shredded Cabbage Salad with a side of rice or grilled vegetables for a complete meal.

Cooking Techniques

Grilling the pork on skewers helps to cook it evenly and gives it a nice charred flavor.

Ingredient Substitutions

You can use regular cabbage instead of napa cabbage if desired.

- Feel free to customize the salad with your favorite fruits and vegetables.

Make Ahead Tips

You can marinate the pork and prepare the salad ahead of time, then grill the pork just before serving.

Presentation Ideas

Serve the Pork Pinchos with Shredded Cabbage Salad on a large platter with the orange wedges arranged around the edges for a beautiful presentation.

Pairing Recommendations

This dish pairs well with a crisp white wine or a light beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

300 per serving

Carbohydrates

15g per serving

Fats

12g per serving

Proteins

25g per serving

Vitamins and minerals

This dish is rich in vitamin C from the oranges and avocado, as well as vitamin A from the cabbage.

Alergens

This recipe contains no common allergens, but be sure to check for any specific allergies to the ingredients used.

Summary

This dish is a well-balanced meal that provides a good source of protein, healthy fats, and essential vitamins and minerals.

Summary

Pork Pinchos with Shredded Cabbage Salad is a delicious and healthy dish that is perfect for a summer barbecue or weeknight dinner. The combination of tender pork and crunchy cabbage salad is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Pork Pinchos with Shredded Cabbage Salad. It was a warm summer day, and I was attending a cooking class at a local community center. The instructor, a lively Spanish woman named Isabella, had a contagious passion for food that was impossible to resist.

As Isabella demonstrated how to marinate the pork skewers in a mouthwatering blend of spices and herbs, my senses were overwhelmed with the tantalizing aroma. She explained that the key to tender, flavorful pork was to marinate it for at least 4 hours, allowing the flavors to fully penetrate the meat.

I eagerly took notes as Isabella shared her tips and tricks for creating the perfect Shredded Cabbage Salad. She emphasized the importance of using fresh, crisp cabbage and a zesty dressing made with vinegar, olive oil, and a hint of Dijon mustard.

After the class, I couldn't wait to try my hand at making Pork Pinchos with Shredded Cabbage Salad in my own kitchen. I gathered all the ingredients Isabella had recommended and set to work, carefully following her instructions.

The scent of sizzling pork and the tangy aroma of the cabbage salad filled my kitchen, transporting me back to that warm summer day in the community center. As I plated the dish and took my first bite, I knew I had discovered a recipe that would become a family favorite for years to come.

Over the years, I have made Pork Pinchos with Shredded Cabbage Salad countless times, each time tweaking the recipe to suit my own tastes. I have shared it with friends and family, who never fail to be impressed by the bold flavors and vibrant colors of this dish.

One day, while visiting my friend Maria, she asked me how I had come across such a delicious recipe. I smiled as I recounted the day I had learned it from Isabella at the cooking class. Maria's eyes lit up with curiosity, and she begged me to teach her how to make it.

I happily agreed and invited Maria over to my house for a cooking lesson. As I showed her how to marinate the pork skewers and prepare the cabbage salad, I could see the same sense of anticipation in her eyes that I had felt when I first learned the recipe.

After we had finished cooking, Maria and I sat down to enjoy our meal together. As we savored each bite of the tender pork and crunchy cabbage, she turned to me with a look of gratitude and said, "Thank you for sharing this recipe with me. It's truly delicious."

As I looked at Maria's beaming face, I felt a sense of pride knowing that I had passed on a treasured recipe to another eager cook. I realized that the joy of cooking isn't just about creating delicious dishes, but also about sharing those dishes with others and creating lasting memories together.

And so, the legacy of Pork Pinchos with Shredded Cabbage Salad lives on in my kitchen, as I continue to share this recipe with friends and family, passing down the tradition of good food and good company for generations to come.