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Red Hot Chile-Rubbed Pork Skewers

Serves: 1 people

Recipe Ingredients

  Red Hot Chile Marinade
1/2 teaspoon 2.5mlGround chile de arbol powder
1/2 teaspoon 2.5mlGround ancho chile powder
1/2 teaspoon 2.5mlGround cayenne
1/2 teaspoon 2.5mlGround cumin
1/3 cup 78mlFreshly squeezed orange juice
2 tablespoons 30mlWater
1 teaspoon 5mlRoasted-garlic puree
1/2 teaspoon 2.5mlCane syrup or light molasses
1/2 teaspoon 2.5mlGround Mexican oregano
3 tablespoons 45mlExtra virgin olive oil
1 1/2 lbs 681g / 24ozTrimmed pork tenderloin
1 teaspoon 5mlPlus 1/2 teaspoon angel dust Cajun seasoning
1 teaspoon 5mlDry rub jerk seasoning
1/4 teaspoon 1.3mlSalt
1/4 teaspoon 1.3mlFreshly ground black pepper
1/8 teaspoon 0.6mlGround chile de arbol powder
2 teaspoons 10mlExtra virgin olive oil
  Roasted Garlic Puree
1 cup 237mlPeeled garlic cloves
1 cup 237mlExtra virgin or regular olive oil
  Angel Dust Cajun Seasoning
3 tablespoons 45mlHungarian paprika
1 1/2 tablespoons 22mlSpanish paprika
5 teaspoons 25mlSalt
1 1/4 teaspoons 6.3mlDried thyme leaves
1 1/4 teaspoons 6.3mlDried oregano
1 teaspoon 5mlGround white pepper
1/2 teaspoon 2.5mlDried basil
1/2 teaspoon 2.5mlCayenne pepper
1/4 teaspoon 1.3mlFreshly ground black pepper
1/8 teaspoon 0.6mlGarlic powder
1/8 teaspoon 0.6mlOnion powder
  Dry Rub Jerk Seasoning
2 tablespoons 30mlOnion powder
1 tablespoon 15mlGround allspice
1 tablespoon 15mlGround thyme
2 teaspoons 10mlGround cinnamon
2 teaspoons 10mlGround cloves
1 teaspoon 5mlGranulated sugar
1 teaspoon 5mlGround coriander
1 teaspoon 5mlGround habanero chile powder
1 teaspoon 5mlFreshly ground black pepper
1 teaspoon 5mlGarlic powder
1/2 teaspoon 2.5mlHungarian paprika
1/2 teaspoon 2.5mlGround nutmeg
1/4 teaspoon 1.3mlSalt

Recipe Instructions

To make the marinade, heat the chile de Arbol powder, ancho chile powder, cayenne, and cumin for 45 to 60 seconds in a small saute pan over medium-low heat.

Transfer the spice mixture to a small bowl, and whisk in the orange juice, water, garlic puree, cane syrup, and oregano. Gradually whisk in the oil in a steady stream.

Season the meat with 1 teaspoon of the Cajun seasoning and the jerk seasoning. Place pork into a plastic resealable bag, add the marinade, and seal the bag.

Marinate in the refrigerator for at least 8 hours and up to 24 hours.

When ready to cook, heat a charcoal or gas grill. Remove the pork from the plastic bag and discard the marinade. Slice the tenderloin into 12 equal portions. Working with 1 piece at a time, place a piece of pork between 2 pieces of plastic wrap and pound out to a thickness of 1/8-inch. Complete with remaining tenderloin pieces.

Combine the remaining 1/2 teaspoon Cajun seasoning with the salt, pepper, and chile de Arbol powder. Lightly brush both sides of the meat with olive oil and sprinkle with seasoning mixture.

Thread each piece of pork onto a skewer (for stability, use 2 skewers for each piece of meat).

Grill over medium-high heat for 6 to 7 minutes, turning occasionally.

Serve immediately with Cilantro-Cucumber Tzatzki Sauce (see separate recipe).

ROASTED-GARLIC PUREE:

Preheat the oven to 300F

Place the garlic in a small ovenproof container and pour in the oil. Use additional oil if needed to completely immerse all the garlic cloves. Cover the container with aluminum foil and roast 1 hour, until garlic is soft and light golden brown.

Strain the garlic and place in a blender along with 2 tablespoons of the oil. Puree to a smooth consistency, adding a small amount of oil if necessary. Pour into a container and cover the top of the puree with a thin layer of the oil. Cover and store in the refrigerator.

Yield: 1 cup

ANGEL DUST CAJUN SEASONING:

Combine all ingredients in a small bowl until thoroughly mixed. Store in an airtight container. The spice mix keeps its best flavor for about 2 months.

DRY RUB JERK SEASONING: Combine all ingredients in a small bowl. Store in an airtight container. The mix can be kept for up to 2 months.

Yield: 1/2 cup

Source:
Bobby Flay and Jack McDavid

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