Kickin’ Recipes

by Chef Brian Henry Food Editor www.thespiceco.ca www.chefbrianhenry.com Owner of Angle Iron Kitchens & The Spice Co.

GETTING ALL

FIRED UP!

Get your Mojo On! No doubt that after the extended lockdowns these past few months and the collective punch in the gut or kick in the nuts many of us are feeling we need to get our mojo back.

Start by stepping away from the sourdough. That was so Lockdown 1.0. It’s time to use some of the skills you learned with the Lockdown 2.0 trend of Meal Kits that created more waste than our discarded PPE in the following recipe for Mojo Pork. Get outdoors and fire up your barbecue and try this dish that is full of tropical flavours combined with just the right amount of spice and is best paired with a rustic avocado salad. It’s a great way to get your summer groove on!

PORK INGREDIENTS:

2 lb pork shoulder 2 tbsp. Mexican Kitchen Cartel (The Spice Co) 2 garlic cloves, minced 1 cup orange juice 1/4 cup minced green onions 1/2 cup lime juice 2 tbsp. Cooking oil

METHOD:

Trim the pork of any excess fat and cut it into cubes about an inch in size. Thread the cubes onto skewers and lay them in a shallow plastic container. In a bowl, whisk together all of the remaining ingredients and pour them over the pork skewers. Cover with plastic wrap and let the skewers marinate overnight in the fridge.

MOJO INGREDIENTS:

2 tbsp. bread crumbs 3 garlic cloves 1 – 2 tsp. red pepper flakes 1 tsp cumin seeds 1 tsp sweet paprika Pinch of salt and pepper 4 tsp malt vinegar 1/4 cup canola oil

MOJO PORK

METHOD:

Combine all of the ingredients except the oil in a food processor and pulse them into a paste, adding the oil a little bit at a time until you achieve a consistency which will be thick yet viscous. Place mojo in a serving dish, cover and refrigerate overnight. Cook the skewers over medium-high heat for about 3-5 minutes, until cooked but still juicy. The skewers can be pan-fried or roasted in the oven but are best when grilled over wood or charcoal. Serve the cooked skewers with the mojo for dipping. Season to taste with salt and pepper. Serve with a rustic avocado salad.

AVOCADO SALAD INGREDIENTS:

1 sweet potato, cubed 2 avocados, chopped 2 tomatoes, seeded 1/4 cup chopped cilantro 2 garlic cloves, minced 1/4 cup olive oil Salt & pepper to taste

METHOD:

Place the cubed sweet potatoes in a sauce pan. Cover with water and boil until soft but not mushy. Place in a medium bowl and add remaining ingredients and toss. Serve immediately.