Red Chile Pork Brochettes

1. 1

   Cut pork into 2-by-2-by-3/4-inch pieces.

2. 2

   (You should have about 24 pieces.)

3. 3

   Mix 1 tablespoon salt and 1 teaspoon chile powder.

4. 4

   Use mixture to season pork on both sides.

5. 5

   To skewer, lay meat flat on cutting board.

6. 6

   Thread meat onto two skewers spaced equidistant from center; do this first with one skewer, then the other.

7. 7

   Put 3 pieces of pork onto each set of skewers, for eight brochettes total.

8. 8

   Cook the tomato (left whole) over hot coals or under broiler until charred and blackened, about 5 minutes.

9. 9

   Cut in quarters but do not remove skin.

10. 10

    In a blender or food processor, put 1/2 teaspoon salt, 2 tablespoons chile powder, the charred tomato, the garlic, the lime juice, the olive oil and 1 teaspoon cumin.

11. 11

    Blend to obtain a smooth sauce and transfer to a bowl.

12. 12

    Lay brochettes on a tray in 1 layer.

13. 13

    Spoon 8 tablespoons chile sauce over pork and spread to cover evenly.

14. 14

    (Save remaining sauce.)

15. 15

    Leave at room temperature for 1 hour, or refrigerate several hours, then bring to room temperature.

16. 16

    Grill over medium-hot fire for about 3 minutes per side.

17. 17

    Sprinkle with remaining toasted cumin.

18. 18

    Serve with reserved sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.