• Spiced pork skewers (pintxos morunos) (SBS Food)Source: SBS Food





Skill level

Average: 2.3 (35 votes)


  • 1 garlic clove, crushed
  • 1½ tsp sweet smoked paprika (see Note) 
  • ½ tsp ground cumin
  • 1 bay leaf, broken into 4 pieces
  • 1 tsp honey
  • 60 ml (¼ cup) olive oil, plus extra, to serve
  • 350 g skinless pork shoulder, cut into 2.5 cm cubes
  • 1 small baguette, cut into 8 slices on the diagonal, toasted
  • 2 tsp finely chopped flat-leaf parsley and roast capsicum sauce, to serve
  • roast capsicum sauce (salsa de pimiento), to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Marinating time 2 hours

Drink match Marqués de Murrieta Rioja Reserva 2006, Rioja, Spain ($30). This Tempranillo blend starts with juicy fruit and finishes earthy.

Thread pork onto skewers, discarding bay leaf. Preheat a barbecue or chargrill pan over medium heat. Drizzle pork with remaining 2 tbsp oil and cook, turning, for 8 minutes or until lightly charred and just cooked. Rest for 2 minutes, then place skewers on top of toasted baguette slices. Sprinkle with parsley, drizzle over extra oil and serve with roast capsicum sauce.



• Available from delis and specialist food shops.