Simplicity and time often make the best dishes. I had a couple of pork chops to use up and I wanted to do something tasty with them.
The chops were from the shoulder and were marbled beautifully. I knew that the meat would be gorgeous slow cooked, and that they would also be perfect cooked on a skewer. A long marinade would make them tender and the fat would make them moist and delicious. I wanted spice and colour.
I settled on this simple dish. I have a fierce hot paprika from Budapest which when combined with lemon and yogurt made a perfect simple dish for lunch today. A writing day that demanded all of my time and energy (yes, that bacon book! Nearly finished. I will write a book on the writing of it some day).
I removed the meat from the bones and wrapped the bones up for the freezer, I will use them for a broth sometime soon. The meat I diced into 1 inch chunks (the meat was less than an inch thick), and marinaded it overnight, leaving the seasoning until before I cooked them, as I didn’t want to dry water out of the pork with salt in the marinade overnight.
Sometimes, it is the little things. The simplicity of lovely ingredients treated well. Treated kindly, isn’t it the same for all things? I highly recommend you seek out some quality Hungarian paprika, it is a terrific ingredient. You can substitute Spanish paprika also, it is much smokier so you may want to adjust the lemon to taste.
This would also be perfect for lunch and would make a great lunchbox filling along with some cous cous or some rice.
You can cook these over fire on the BBQ or you can cook them on a chargrill pan, or under the grill. Marinade time not included in the prep time, aim for overnight if you can.
- 500g diced pork, skin removed - shoulder works well, also belly
- 4 tbsp natural yogurt
- 1 heaped tbsp good Hungarian paprika
- juice of half a lemon
- sea salt to taste
- 6 skewers, soaked in water for 20 minutes so that they don't burn
- garnish: chopped chives