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Espetada

edited November -1 in EggHead Forum
Greetings Big Green Egg Community-- I have been reading, following and appreciating your advice for some time. I tried a recipe for pork espetada from the Cuisine section of the Times of India web site (See link below.) The recipe was great. Already, I am thinking of other ways to use the marinade. Here is my modified recipe:[p]2 Lbs. pork cubed
5 Tblsp vinegar (I used white)
5 Dried red chilies (I used Sanaam Chilie peppers)
3 Green chillies (I used Serranos)
15 Peppercorns
10 Cloves garlic
4 Cloves
1 Tsp cumin seeds
1 Tsp turmeric
1 Inch piece ginger
1 Inch piece cinnamon
Salt to taste (I used pinch-- 1/2 tsp.)
Small bunch coriander leaves (Cilantro)[p]Put everything except pork in a blender and grind to a paste; grinding the dry ingredients (cumin, cinnamon, peppercorns, cloves and Sanaam chilies) with the vinegar first makes this easier. [p]Marinate the pork in the paste for eight hours (That's what I did-- I can't tell you what will happen with more or less marinating time.)[p]Remove meat from marinade, skewer it and grill it on the egg-- I cooked it at about 450-- Much as with pork chops you have to make sure you do not dry the meat out.[p]It was great. [p][p]

[ul][li]Times of India Food Page[/ul]
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Comments

  • Moke,
    What kind of pork do you cube up? Tenderloin, loin, boneless chops, etc.?
    Thanks!
    Big Murth

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  • Big Murth, I cubed up boneless loin chops-- they worked fine. I might try a fattier cut next time to see how that works.

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