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

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.

Cooking Light SEPTEMBER 2004

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

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.

Nutritional Information

Amount per serving
  • Calories: 357
  • Calories from fat: 22%
  • Fat: 8.6g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 1g
  • Protein: 31.7g
  • Carbohydrate: 34.2g
  • Fiber: 1.3g
  • Cholesterol: 78mg
  • Iron: 1.5mg
  • Sodium: 361mg
  • Calcium: 47mg
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