Pork and Prune Brochettes recipe
information
The affinity of prunes for pork is well known, but you can vary these brochettes by substituting pineapple chunks or even chicken livers for the prunes. Or soak the prunes in red wine or strong black tea instead of water.
ingredients
500 g (1 lb) pork fillet
150 ml (5 fl oz) olive oil
juice of 1 lemon
1/2 Spanish onion, finely chopped
30 ml (2 tbsp) pickling spice
5 ml (1 tsp) dried sage
salt and freshly ground black pepper
24 prunes with stones
1 litre (2 pt) boiling water
12 thin slices streaky bacon, rinds removed oil for greasing
150 ml (5 fl oz) olive oil
juice of 1 lemon
1/2 Spanish onion, finely chopped
30 ml (2 tbsp) pickling spice
5 ml (1 tsp) dried sage
salt and freshly ground black pepper
24 prunes with stones
1 litre (2 pt) boiling water
12 thin slices streaky bacon, rinds removed oil for greasing
method
1. Cut the pork into 20 cubes. in a large bowl, combine the olive oil, lemon juice, finely chopped onion, pickling spice and sage, adding salt and pepper to taste.
2. Marinate the pork cubes in this mixture for at least 2 hours, turning them occasionally to ensure that they remain evenly coated. At the same time, cover the prunes with the boiling water and leave to swell and soften for 2 hours.
3. Pour the prunes with their soaking liquid into a saucepan. Bring to the boil, then simmer for 10 minutes, or uritil the prunes are soft but not disintegrating. Meanwhile, cut the streaky bacon slices in half. Drain the pork cubes thoroughly, reserving the marinade, and brush off the spices.
4. Heat the grill without the grid to high and brush the grid with oil. Drain the prunes and, using a sharp knife, slit each one along one side and remove the stone. Wrap each prune in a half slice of bacon.
5. Thread the marinated pork cubes and bacon-wrapped prunes alternately onto 4 skewers, starting and ending each brochette with a prune.
6. Lay the brochettes on the grill grid and grill, with the grid 7.5 cm (3 in) from the heat, for 10 minutes or until cooked through, turning the brochettes frequently and brushing with the marinade to keep them moist.
7. Season the brochettes with salt and freshly ground black pepper and arrange them on a heated serving platter. Pour over any juices from the grill pan and serve the brochettes immediately.
2. Marinate the pork cubes in this mixture for at least 2 hours, turning them occasionally to ensure that they remain evenly coated. At the same time, cover the prunes with the boiling water and leave to swell and soften for 2 hours.
3. Pour the prunes with their soaking liquid into a saucepan. Bring to the boil, then simmer for 10 minutes, or uritil the prunes are soft but not disintegrating. Meanwhile, cut the streaky bacon slices in half. Drain the pork cubes thoroughly, reserving the marinade, and brush off the spices.
4. Heat the grill without the grid to high and brush the grid with oil. Drain the prunes and, using a sharp knife, slit each one along one side and remove the stone. Wrap each prune in a half slice of bacon.
5. Thread the marinated pork cubes and bacon-wrapped prunes alternately onto 4 skewers, starting and ending each brochette with a prune.
6. Lay the brochettes on the grill grid and grill, with the grid 7.5 cm (3 in) from the heat, for 10 minutes or until cooked through, turning the brochettes frequently and brushing with the marinade to keep them moist.
7. Season the brochettes with salt and freshly ground black pepper and arrange them on a heated serving platter. Pour over any juices from the grill pan and serve the brochettes immediately.
serving amount
serves 4
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