Pinchos de Cerdo con Salsa de Guayaba (Pork Skewers with Guava Sauce)

Pinchos de Cerdo con Salsa de Guayaba (Pork Skewers with Guava Sauce) Recipe
Cooking Light
The oregano colors this pork slightly green--and gives it great flavor. If you grind dried oregano leaves in a spice grinder, the color is less green. Slice the remaining guava paste, and serve it as an appetizer with queso fresco cheese and crackers.

Yield:

8 servings (serving size: 2 skewers and about 2 1/2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 357
Caloriesfromfat 22 %
Fat 8.6 g
Satfat 2.8 g
Monofat 4.1 g
Polyfat 1 g
Protein 31.7 g
Carbohydrate 34.2 g
Fiber 1.3 g
Cholesterol 78 mg
Iron 1.5 mg
Sodium 361 mg
Calcium 47 mg

Ingredients

Pork:
1 tablespoon ground oregano
1 1/2 teaspoons olive oil
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 1/2 pounds boneless pork loin, cut into 1 1/2-inch cubes
2 large onions, each cut into 16 wedges
Cooking spray
Sauce:
1 cup chopped commercial guava paste (about 12 ounces)
1/2 cup less-sodium beef broth
2 tablespoons fresh lime juice
2 tablespoons dark rum
1/4 teaspoon salt

Preparation

To prepare pork, combine oregano, oil, salt, and pepper in a large bowl. Add pork; stir to coat. Cover and refrigerate for 2 hours. Thread pork and onion alternately onto 16 (8-inch) skewers.

Prepare grill.

Place skewers on a grill rack coated with cooking spray, and grill 14 minutes or until done, turning occasionally. Arrange skewers on a platter; keep warm.

To prepare sauce, combine guava paste and the remaining ingredients in a small saucepan. Bring to a simmer over medium heat; cook 8 minutes or until smooth, stirring constantly. Serve sauce with pork.

Maira Isabel Morales,

Cooking Light

September 2004
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