- 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
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.