Chuzos o Pinchos de Cerdo (Grilled Pork Skewers)
These pork skewers are found all over Columbia from street venders. What makes these unique is that they are both marinated and basted with the same marinade. The beer helps break down the connective tissues of the pork, acting as a tenderizer. The pinchos taste the best when they are marinated for 24 hours. These can be either grilled or broiled; both for the same amount of time over or under direct heat, depending on your chosen method of charification.I used pork sirloin for the meat. It is tender while still slightly lean, and costs $1.99lb. Pork sirloin is the equivalent cut as beef sirloin tip. Pork sirloin is an under utilized cut and is a better option in overall tenderness and price point compared to pork loin or tenderloin.
Equipment
- food processor
- metal skewers
Ingredients
- 2 lbs pork sirloin or tenderloin cubed
- 1 medium onion chopped
- 8 garlic cloves
- 4 green onion chopped
- 1 tsp cumin
- 1 cup beer
- 2 tsp salt
- 1 tsp black pepper
Instructions
- Put all of the ingredients, minus the pork, in a blender.
- Purée
- Cut the pork sirloin into 1 1/2” cubes.
- Marinate in the beer marinade overnight.
- Turn on your broiler. Skewer the chunks of marinated pork. Place on a rack on a baking pan lined in foil.
- Broil the pork for 5 minutes a side.
