Grilled Pork Skewers Morunos
Recipe Origins:
Moronos is a Moorish-derived Spanish Andalusian dish of skewered and grilled beef or lamb, eventually using the current version made with pork.
The original marinade was basically a blend of cumin, oregano, coriander, paprika, nutmeg, cayenne, and cinnamon.
Brine:
- 16 oz. pork tenderloin, cut into 1 1/2 inch cubes
- 3 cups cold water
- 4 Tbs Kiawe Smoked Garlic Hawaiian Sea Salt
- 2 Tbs sugar
Marinade:
- 1 tsp. ground cumin
- 1 tsp. ground coriander seed
- 1 tsp. fresh oregano chopped
- 3 cloves garlic, minced
- 1/4 cup XVOO
- 1/8 cup lemon juice
- 1/2 tsp. black pepper
- 2 Tbs. Hanapepe Smokey Coffee Rub & Seasoning
Directions:
- Make the brine, add the pork and refrigerate for 2 hours
- Meanwhile, combine the spices for the marinade.
- Remove the pork, pat it dry and marinate it in the spices, olive oil, and lemon juice. Put it in the refrigerator for another two hours.
- Dredge with Hanapepe Smokey Coffee Rub & Seasoning.
- Skewer the marinated meat and grill, turning to sear all sides.
- Serve with lemon wedges.