Ingredients
- For the paste:
- 1 habanero or Scotch bonnet chile, seeded
- 1 cup lightly packed fresh cilantro
- 1/2 cup extra-virgin olive oil
- 4 scallions, white and green parts, lightly chopped
- 6 medium cloves garlic
- 2 tablespoons finely chopped fresh ginger
- 2 tablespoons granulated sugar
- 1 tablespoon fresh lime juice
- 1 tablespoon ground allspice
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 pounds pork loin, cut into 1-inch cubes
- Bamboo skewers, soaked in water for at least 30 minutes prior to use
- For the sauce:
- 1/2 cup sour cream
- 1/2 teaspoon freshly grated lime zest
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons honey
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- Type of fire: direct
- Grill heat: high
Description
Serious Eats
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