Red Hot Chile-Rubbed Pork Skewers Recipe - Cooking Index
Red Hot Chile-Rubbed Pork Skewers Recipe - Cooking Index
| Red Hot Chile Marinade | ||
| 1/2 teaspoon | 2.5ml | Ground chile de arbol powder |
| 1/2 teaspoon | 2.5ml | Ground ancho chile powder |
| 1/2 teaspoon | 2.5ml | Ground cayenne |
| 1/2 teaspoon | 2.5ml | Ground cumin |
| 1/3 cup | 78ml | Freshly squeezed orange juice |
| 2 tablespoons | 30ml | Water |
| 1 teaspoon | 5ml | Roasted-garlic puree |
| 1/2 teaspoon | 2.5ml | Cane syrup or light molasses |
| 1/2 teaspoon | 2.5ml | Ground Mexican oregano |
| 3 tablespoons | 45ml | Extra virgin olive oil |
| 1 1/2 lbs | 681g / 24oz | Trimmed pork tenderloin |
| 1 teaspoon | 5ml | Plus 1/2 teaspoon angel dust Cajun seasoning |
| 1 teaspoon | 5ml | Dry rub jerk seasoning |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/4 teaspoon | 1.3ml | Freshly ground black pepper |
| 1/8 teaspoon | 0.6ml | Ground chile de arbol powder |
| 2 teaspoons | 10ml | Extra virgin olive oil |
| Roasted Garlic Puree | ||
| 1 cup | 237ml | Peeled garlic cloves |
| 1 cup | 237ml | Extra virgin or regular olive oil |
| Angel Dust Cajun Seasoning | ||
| 3 tablespoons | 45ml | Hungarian paprika |
| 1 1/2 tablespoons | 22ml | Spanish paprika |
| 5 teaspoons | 25ml | Salt |
| 1 1/4 teaspoons | 6.3ml | Dried thyme leaves |
| 1 1/4 teaspoons | 6.3ml | Dried oregano |
| 1 teaspoon | 5ml | Ground white pepper |
| 1/2 teaspoon | 2.5ml | Dried basil |
| 1/2 teaspoon | 2.5ml | Cayenne pepper |
| 1/4 teaspoon | 1.3ml | Freshly ground black pepper |
| 1/8 teaspoon | 0.6ml | Garlic powder |
| 1/8 teaspoon | 0.6ml | Onion powder |
| Dry Rub Jerk Seasoning | ||
| 2 tablespoons | 30ml | Onion powder |
| 1 tablespoon | 15ml | Ground allspice |
| 1 tablespoon | 15ml | Ground thyme |
| 2 teaspoons | 10ml | Ground cinnamon |
| 2 teaspoons | 10ml | Ground cloves |
| 1 teaspoon | 5ml | Granulated sugar |
| 1 teaspoon | 5ml | Ground coriander |
| 1 teaspoon | 5ml | Ground habanero chile powder |
| 1 teaspoon | 5ml | Freshly ground black pepper |
| 1 teaspoon | 5ml | Garlic powder |
| 1/2 teaspoon | 2.5ml | Hungarian paprika |
| 1/2 teaspoon | 2.5ml | Ground nutmeg |
| 1/4 teaspoon | 1.3ml | Salt |
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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