Name: Pork skewers with chimichurri and grilled potatoes
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2
Ingredients: 1 pork fillet (500gm), trimmed, cut into 5mm-thick slices; 3 Desiree potatoes (120gm each), scrubbed, cut into 5mm-thick slices; Lemon wedges and mesclun leaves, to serve; Chimichurri; 1/3 cup each finely chopped flat-leaf parsley and coriander leaves, plus extra coriander leaves to serve; ¼ cup finely chopped oregano leaves; 1 garlic clove, crushed; 80 ml (⅓ cup) extra-virgin olive oil,; plus extra for drizzling; ½ tsp sweet paprika; ½ tsp each ground roasted cumin and coriander seeds; Juice of 1½ lemons

These lightly charred pork skewers are perfect for entertaining and dressed with a herbaceous chimichurri to boot.

Ingredients

1 pork fillet (500gm), trimmed, cut into 5mm-thick slices

3 Desiree potatoes (120gm each), scrubbed, cut into 5mm-thick slices

Lemon wedges and mesclun leaves, to serve

Chimichurri

1/3 cup each finely chopped flat-leaf parsley and coriander leaves, plus extra coriander leaves to serve

¼ cup finely chopped oregano leaves

1 garlic clove, crushed

80 ml (⅓ cup) extra-virgin olive oil,

plus extra for drizzling

½ tsp sweet paprika

½ tsp each ground roasted cumin and coriander seeds

Juice of 1½ lemons

Method

For chimichurri, combine ingredients in a bowl and season to taste. Combine pork with one-quarter of the chimichurri in a large bowl; season to taste and set aside until required.

Preheat a lightly greased barbecue or char-grill pan over high heat. Divide pork into 4 portions; thread onto four 25cm metal or bamboo skewers (see cooking tip). Cook, turning occasionally, until lightly charred and cooked (6-8 minutes). Set aside to rest (10 minutes).

Meanwhile, place potato in a bowl, drizzle with oil, season to taste and toss to coat. Cook, turning frequently, until lightly charred and tender (5 minutes).

Serve skewers scattered with extra coriander, with char-grilled potatoes, mesclun leaves, lemon wedges and remaining chimichurri on the side.

If you’re using wooden skewers, soak them in water for about 30 minutes before threading the pork on them. This will prevent them from burning during cooking.

This recipe also calls for resting (see method).
Note

By Gourmet Food Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking and dining. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Photography by James Moffatt Photographer

Styling by Lucy Busuttil Stylist and Recipe Developer

Lucy Busuttil is an experienced food stylist and editor who has worked with leading print and broadcast brands in the food media industry in Australia for over 15 years. She also has a strong foundation as a leading chef for Michelin-starred restaurants in UK, US, France and Australia. After working as a chef for 15 years for some of the world's top restaurants, Lucy transitioned into the food media. Her vast experience and understanding of food make her styling and recipe writing uniquely accessible to her clients and their target audiences. Lucy is currently based in Sydney and works as a freelance food stylist and recipe writer, focusing on editorial, digital, and advertising content for luxury lifestyle brands. She curates beautiful editorial videos on food and drink and styles for editorial-leading food brands such as Gourmet Traveller and Delicious, as well as advertising and promotional content for some of the most renowned names in cuisine in the country.

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Ingredients

Method

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