Tag: main course
Pinchos de Pollo
Pinchos de Pollo
A few weeks ago I made Pinchos de Cerdo: Puerto Rican pork skewers. This is the same recipe, but with chicken. You can use either breast or thigh. That is your call. The skewers can be grilled or broiled. They will take 3 minutes a side before basting them with bbq sauce, then cooking for another 2 minutes per side.
Servings: 4
Equipment
- metal kabob skewers
Ingredients
- 2 lbs boneless skinless chicken breast or thighs cut into 1 1/2” cubes
- 2 tbsp olive oil
- 1 tbsp vinegar
- 1 packet sazon with achiote
- 1 tsp adobo seasoning
- 1 tbsp oregano
- 1/2 tsp salt
- bbq sauce for basting
Instructions
- Marinate the chicken with all of the ingredients for 8 hours.
- Turn on you oven’s broiler. Skewer up the chicken. Place the skewers on a rack on a baking sheet lined in foil.
- Broil for 3 minutes a side.
- Brush the top side with bbq sauce. Broil for 2 minutes.
- Flip the skewers over. Brush the top side and broil for 2 more minutes.
Cahn Mong Toi (Water Spinach Soup with Dried Shrimp)
Cahn Mong Toi (Water Spinach Soup with Dried Shrimp)
If you are ever down and having a bad day, make yourself a bowl of cahn mong toi. The Vietnamese soup only has a few ingredients, but is jam packed with layers of umami from the dried shrimp and fish sauce. You can substitute the dried shrimp for fresh shrimp, ground pork, or tofu.
Ingredients
- 1/4 cup dried shrimp
- 3 cups water
- 2 cups ong choy washed and chopped
- 1 tsp sugar
- 1/2 tsp salt
- 1 tsp fish sauce
- cracked black pepper
Instructions
- Soak the dried shrimp in hot water for 25 minutes. Drain and chop up.
- Bring the water to a boil. Add in the dried shrimp, sugar, and salt. Cover. Reduce the heat to medium low and simmer for 15 minutes.
- Add in the ong choy and fish sauce. Simmer for just 2 more minutes.
Pinchos de Cerdo
Pinchos de Cerdo
Pinchos de cerdo are a popular street food found all over Puerto Rico. Skewers of marinated pork are grilled over an open flame then brushed with garlic olive oil and bbq sauce. What is great about these meat showers is that they take less than 10 minutes to grill. If you happen to not have a grill, the pinchos can be broiled for the same amount of time.
Servings: 4
Equipment
- metal skewers
Ingredients
- 1 packet sazon with annatto
- 1 tsp adobo seasoning
- 1/2 tsp ground cumin
- 1/2 tsp oregano
- 1 tbsp olive oil
- 3 tbsp vinegar
- 2 lbs pork shoulder or sirloin cut into 1 1/2” cubes
- 1/4 cup olive oil infused with 3 minced garlic cloves
- bbq sauce
Instructions
- Mix all of the marinade ingredients together.
- Marinate the pork for at least 8 hours, preferably overnight.
- Place 5-6 pieces of pork on each metal skewer.
- Fire up the grill! Place each skewer on the grill.
- Grill for 2 minutes each side. After the first flip, brush with the garlic olive oil.
- Brush each side with bbq sauce. Grill for 2 minutes each side.
