Black pig kebab recipe

Written by: Can Company Category: Recipes

Can you imagine eating a kebab made from black pig meat (porc negre)?

At Can Company, thanks to Xesc Reina's imagination and creativity, anything is possible.

We have opted for a versatile and flexible cuisine that does not adhere to immutable truths. We focus on fun and on reinventing traditional recipes.

That's why, in our new recipe, we decided to make a black pig kebab with one of our hamburgers.

 

How to make a kebab with an unusual meat?

One of the key points to bear in mind is how to give the recipe the exoticism of a kebab. Those flavours that transport us to faraway places. 

That's why we'll make a homemade curry to give it the burst of flavour we're looking for. Ours is simple and balanced: turmeric, cardamom, white pepper, a pinch of garlic powder, fresh fennel and allspice, which will provide the most local flavour.

A cook should paint with aromas and play with them. So don't be afraid to introduce other spices and ingredients to give the curry a different flavour.

To process the burger, break it up in a bowl, add some of the curry and mash it with your hands until the protein comes out. Note that all Can Company burgers already contain a pinch of salt and pepper.

Then take some of the meat and form it into a more or less long roll. Sprinkle the leftover curry on the board and roll the meat-roll on it so that it takes on all the flavour and colour.

Then thread it onto a wooden skewer and put it in the oven at 170 degrees on a rack for about 5/6 minutes.

The reason we don't grill the meat is because we don't want to burn the spices.

Finally, you heat a piece of bread, open it up and add some mustard to make it juicy and some oil, put the kebab in and remove the wooden skewer so you can break it easily.

Et voilà! Now we have the best Mallorcan kebab you've ever tasted.

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