Pork Belly, Shrimp, and Pickled Tomato Pintxos
(Pintxos are the Basque version of Tapas.)These simple, one-bite snacks are quick to assemble and grill just as your guests arrive. Sticky-sweet pork belly; tender, meaty shrimp; and bright, quick-pickled tomato variations offer something for everyone at the cookout.
Servings: 12
Ingredients
Shrimp and Speck Pintxos
- 3 slices thin speck or prosciutto (Speck is a type of cured, lightly smoked ham from Italy.)
- 12 medium-size raw shrimp peeled and deveined
- 3 scallions white and light green parts cut into 12 (1/2-inch) pieces
Honey-Glazed Pork Belly Pintxos
- 1 large fresh poblano chile stemmed and seeded
- 4 ounces pork belly or slab bacon cut into 12 (3/4- x 3/4- x 1/2-inch) pieces
- 12 ½-inch plum wedges
Pickled-Tomato Caprese Pintxos
- ¼ cup sherry vinegar
- ¼ cup water
- 2 tablespoons granulated sugar
- 1 tablespoon kosher salt
- 6 medium-size cherry tomatoes halved lengthwise
- 12 ¾- x ¾- x ½-inch sourdough bread pieces, crusts removed
- 2 tablespoons honey
Assembly
- ½ teaspoon shichimi togarashi
- 12 1-inch fresh mozzarella balls
- 12 small fresh basil leaves
- Sel gris to taste
Instructions
Assemble the shrimp-and-speck pintxos
- Fold each slice of speck in half lengthwise. Cut each folded slice in half lengthwise, then cut pieces in half crosswise to yield 12 (3- x ¾-inch) pieces. Wrap 1 speck piece lengthwise around outer curve of each shrimp. Thread 1 wrapped shrimp and 1 scallion piece onto each of 12 (4-inch) metal skewers. Set pintxos aside.
Assemble the honey-glazed pork belly pintxos
- Cut poblano into 12 (¾-inch) pieces. Thread 1 pork belly piece, 1 poblano piece, and 1 plum wedge onto each of 12 (4-inch) metal skewers. Set pintxos aside.
Assemble the pickled-tomato caprese pintxos
- Bring vinegar, ¼ cup water, sugar, and kosher salt to a boil in a small nonreactive saucepan over medium-high. Boil, stirring often, until sugar is dissolved, about 1 minute. Remove from heat, and add cherry tomatoes. Let stand 15 minutes. Drain tomatoes; discard pickling liquid. Thread 1 cherry tomato half and 1 bread piece onto each of 12 (4-inch) metal skewers.
- Preheat grill to high (450°F to 500°F). Place all pintxos on oiled grates. Grill pickled-tomato caprese pintxos, uncovered, turning often, until bread is lightly toasted, about 2 minutes. Grill shrimp-and-speck pintxos, uncovered, flipping once, until shrimp is cooked through and speck is beginning to crisp, 2 to 3 minutes. Grill pork belly pintxos, uncovered, brushing with honey and turning occasionally, until pork belly is glazed and crisp in spots, 8 to 12 minutes.
- After removing pintxos from grill, sprinkle pork belly pintxos with shichimi togarashi. Thread 1 mozzarella ball and 1 basil leaf onto each pickled-tomato caprese pintxo, and sprinkle with sel gris. Serve all pintxos immediately.
