{"id":3631,"date":"2024-01-07T22:42:06","date_gmt":"2024-01-07T22:42:06","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=3631"},"modified":"2024-02-09T21:32:18","modified_gmt":"2024-02-09T21:32:18","slug":"pork-belly-shrimp-and-pickled-tomato-pintxos","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/pork-belly-shrimp-and-pickled-tomato-pintxos\/","title":{"rendered":"Pork Belly, Shrimp, and Pickled Tomato Pintxos"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Pork Belly, Shrimp, and Pickled Tomato Pintxos<\/span><\/h2>\n
<\/div>\n
(Pintxos are the Basque version of Tapas.)<\/span>
<\/div>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.<\/span><\/div>\n
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Prep Time<\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div><\/div>\n
<\/div>\n\n
Servings: <\/span>12<\/span><\/div>\n\n
Author: <\/span>Paige Grandjean<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>

<\/span>Shrimp and Speck Pintxos<\/span><\/h4>
  • 3<\/span> slices<\/span> thin speck or prosciutto<\/span> (Speck is a type of cured, lightly smoked ham from Italy.)<\/span><\/li>
  • 12<\/span> medium-size<\/span> raw shrimp<\/span> peeled and deveined<\/span><\/li>
  • 3<\/span> scallions<\/span> white and light green parts cut into 12 (1\/2-inch) pieces<\/span><\/li><\/ul><\/div>

    <\/span>Honey-Glazed Pork Belly Pintxos<\/span><\/h4>
    • 1<\/span> large<\/span> fresh poblano chile<\/span> stemmed and seeded<\/span><\/li>
    • 4<\/span> ounces<\/span> pork belly or slab bacon<\/span> cut into 12 (3\/4- x 3\/4- x 1\/2-inch) pieces<\/span><\/li>
    • 12<\/span> \u00bd-inch <\/span> plum wedges<\/span><\/li><\/ul><\/div>

      <\/span>Pickled-Tomato Caprese Pintxos<\/span><\/h4>
      • \u00bc<\/span> cup<\/span> sherry vinegar<\/span><\/li>
      • \u00bc<\/span> cup<\/span> water<\/span><\/li>
      • 2<\/span> tablespoons<\/span> granulated sugar<\/span><\/li>
      • 1<\/span> tablespoon<\/span> kosher salt<\/span><\/li>
      • 6<\/span> medium-size cherry tomatoes<\/span> halved lengthwise<\/span><\/li>
      • 12<\/span> \u00be- x \u00be- x \u00bd-inch sourdough bread pieces, crusts removed<\/span><\/li>
      • 2<\/span> tablespoons<\/span> honey<\/span><\/li><\/ul><\/div>

        <\/span>Assembly<\/span><\/h4>
        • \u00bd<\/span> teaspoon<\/span> shichimi togarashi<\/span><\/li>
        • 12<\/span> 1-inch <\/span> fresh mozzarella balls<\/span><\/li>
        • 12<\/span> small<\/span> fresh basil leaves<\/span><\/li>
        • Sel gris<\/span> to taste<\/span><\/li><\/ul><\/div><\/div>\n

          <\/span>Instructions<\/span><\/h3>

          <\/span>Assemble the shrimp-and-speck pintxos<\/span><\/h4>
          • 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 \u00be-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.<\/span><\/div><\/li><\/ul><\/div>

            <\/span>Assemble the honey-glazed pork belly pintxos<\/span><\/h4>
            • Cut poblano into 12 (\u00be-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.<\/span><\/div><\/li><\/ul><\/div>

              <\/span>Assemble the pickled-tomato caprese pintxos<\/span><\/h4>
              • Bring vinegar, \u00bc 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.<\/span><\/div><\/li>
              • Preheat grill to high (450\u00b0F to 500\u00b0F). 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.<\/div><\/li>
              • 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.<\/div><\/li><\/ul><\/div><\/div>\n
                <\/div>\n

                <\/span>Notes<\/span><\/h3>
                <\/span>Make Ahead<\/span><\/span><\/h5>\nThe shrimp and the pork skewers can be assembled up to 1 day in advance. Pickled cherry tomatoes can be prepared up to 1 day in advance and stored in pickling solution in refrigerator.<\/span>
                <\/div>\n
                \u00a0<\/div>\n\u00a0<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":3628,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2019,2610,362,2506,668,2505,140,696,130,697,2501],"tags":[],"class_list":["post-3631","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizer","category-basque","category-breakfast-brunch","category-dinner","category-grilled","category-lunch","category-side","category-snack","category-spanish","category-stove-top","category-tapas"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2024\/01\/pork-belly-shrimp-pickled-tomato-pintxos-FT-RECIPE0620-1-5e4ed5b5e403458e9b2ec5ff30ae7cbe.webp","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3631","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=3631"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3631\/revisions"}],"predecessor-version":[{"id":3634,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3631\/revisions\/3634"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/3628"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=3631"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=3631"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=3631"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}