HappyCook80's Recipe

Chili Orange Pork Brochettes

Category: Recipes

Chili Orange Pork Brochettes

2 large dried red chili's, seeded
1/4 cup vegetable oil
1 tsp. salt
1 tsp. ground pepper
3 tbsps. chopped fresh thyme
2 tbsps. chopped fresh rosemary
4 tbsps. orange marmalade
4 tbsps. red wine vinegar
1 1/2 lbs. boneless pork, trimmed of fat and cut into 1 inch pieces
4 poblano chiles, seeded, deribbed and cut into 1 inch pieces

Accompaniments:
1 tbsp. butter
2 tbsp. vegetable oil
2 sweet potatoes, peeled and cut into 1/2 in cubes
2 plantains
juice of 1 lemon
warm corn tortillas
1 cup finely chopped fresh cilantro
1/2 cup sour cream

Tear and crumble the dried chili's into a glass or ceramic bowl and stir in the oil, salt, pepper, thyme, rosemary, marmalade and vinegar. Add the pork cubes and turn to coat. Refrigerate for 24 hours, turning from time to time.

Thread the pork and chile pieces onto metal skewers. Broil about 6 inches from the heat source, for 5 to 6 minutes on one side, 3 to 4 minutes on the other.

The accompaniments: Melt the butter with the oil in a skillet. Increase the heat to medium-high and add the sweet potato cubes. Cook, stirring often, about 10 minutes. the potatoes should be golden and crispy on the outside, soft on the inside.

Peel the plantain and cut into 1/2 inch chunks. Squeeze lemon juice over them. To eat, fill a warm tortilla with bits of pork and chile, a few cubes of sweet potato and plantain, a sprinkling of cilantro and a spoonful of sour cream.
Serves 4 to 5.