Smoky Pork Basque style Pincho’s with Red Onion Marmalade


Pincho’s are native to the Basque region of Spain. Throughout the region bars serve these mini-delights usually on sticks or on pieces of toasted bread. These pork skewers are flavoured with smoked paprika and a sweet, sticky red onion marmalade, great as a lunch or canapés and easy to make.

Smoky Pork Basque style Pincho’s with Red Onion Marmalade
  1. 400g Pork Shoulder, diced into 2cm cubes
  2. 2 tbsp. Smoked paprika (pimenton)
  3. 1 tbsp. Caster sugar
  4. 1 tsp. Fine salt
  5. 1 Garlic clove, peeled and finely crushed
  6. 15ml Olive oil, plus extra for frying
  7. 1 Baguette, cut into 5cm thick slices
  8. 3 Red onions, peeled and finely sliced
  9. 2 tbsp. Brown sugar
  10. 2 tbsp. Red wine vinegar
  1. In a bowl, mix together the paprika, sugar, salt, olive oil and garlic. Mix the pork cubes into the bowl and marinade for a minimum of 6 hours, or overnight.
  2. For the red onion marmalade, add a drizzle of olive oil into a non-stick frying pan set over a medium heat. Once hot, add the red onions to the pan and fry until soft. Add the sugar, vinegar and a little salt into the pan and increase the heat until the onions are caramelised and a jam texture is achieved. Keep warm.
  3. Soak 8 wooden skewers in cold water for 20 minutes. Thread the pork cubes onto the skewers and preheat a grill to high. Grill the pork cubes for 4-6 minutes per side or until crispy around the edges and cooked through. Toast the baguette slices under the grill until golden.
  4. Place a spoonful of red onion marmalade onto each baguette slice and top with a pork skewer. Serve.
Artisan Traveller


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