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Pork en Brochette The New York Times Magazine May 25, 1969 Yield: 8 - 12 servings 4 lbs. boneless lean pork 15 bay leaves 2 long strips lemon peel 2 whole, hot, dried red peppers (optional) Salt and freshly ground pepper 3 sprigs fresh thyme or 1/2 tsp. dried 1 clove garlic, finely minced 2 Tbsp. finely chopped parsley 1 cup dry white wine 1/2 cup vegetable oil Cut the pork into 1 1/2-inch cubes and place in a mixing bowl. Add the remaining ingredients and stir to blend well and until all meat is coated. Cover and refrigerate four hours or longer. Arrange the meat on 8 to 12 skewers and grill over hot charcoal until the pork is brown on the outside and cooked thoroughly. Serve, if desired, with melted butter and lemon wedges. Note: See also Grilled Lamb Steaks aux Herbes and Grilled Beef. |
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