Photo: Mike Kenneally
Classic pinchos morunos with piquillo alioli
13 ingredients
15 min + 10 min
Serves 6
openrecipes
These spicy little pork kebabs are often served as part of a tapas spread, as shown by London's Opera Tavern head chef Ben Tish
Estimated Nutrition (whole recipe, rough)
475
Calories
35g
Protein
34g
Fat
8g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- olive oil
- 1 clove garlic , finely chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tbsp red wine vinegar
- 300g pork tenderloin fillet, cut into chunks
- 2 egg yolks
- 1 tsp Dijon mustard
- 2 piquillo peppers , from a jar, finely chopped to a paste
- 100ml olive oil
- 50ml vegetable oil
- 2 tsp white wine vinegar
- 1 lemon , juiced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes