Grilled Pork Anticuchos
Tired of grilling the same meat recipes? Fend off grill fatigue with Peruvian-inspired Grilled Pork Anticuchos. This 30-minute meal combines a bold Aji marinade with tender pork loin for juicy flavor in every bite.
- 1 1/2 lb Chairman’s Reserve® Prime pork loin, cut into 1-inch cubes
- 4 skewers
- 1 onion, cubed
- 1 red bell pepper, cubed
- 1 green bell pepper, cubed
Aji Panca Marinade:
- 8 oz jar Aji paste or your favorite hot peppers paste*
- 1/2 cup soy sauce
- 1 tablespoon cumin
- 2 tablespoons ground oregano
- 1/2 cup vegetable oil
- 1/4 cup garlic, minced
- 1/3 cup rice vinegar or apple cider vinegar
- 1 teaspoon kosher salt
- *Note: You can find aji panca paste at Asian and Hispanic supermarkets.
- 2 tablespoons chives, finely chopped
- 1 teaspoon olive oil
- 4 key limes, halved
- 1 tablespoon cilantro leaves
For Aji Marinade:
- In a large bowl, combine the aji panca paste, soy sauce, ground cumin, ground oregano, oil, garlic, vinegar and whisk to form a marinade. Set aside.
For Pork Skewers:
- 1. Heat indoor or outdoor grill to medium-high heat, about 450°F.
- 2. Thread the cubes of pork evenly on skewers, along with the onions and peppers. Place skewers on the grill, brush on the aji panca marinade and cook until marinade has caramelized, approximately 10 to 15 minutes.
- 3. Garnish pork skewers with chives, olive oil, key limes and cilantro.
- Recipe and Photo courtesy of The Pork Checkoff