Youtor
village cooking 🌻maniyoc leaves mallum🌻maiyokka kola mallum preparig traditional life and villaga
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=TamFVAhfaAM
One bite of these sofrito-marinated pork tenderloin skewers and you'll feel like you're in Puerto Rico 😍🤤 Just don't forget the piece of bread to complete these Pinchos! • Get the recipe ▶https://foodtv.com/3y3yczS • Subscribe to Food Network ▶ http://foodtv.com/YouTube • Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! • Pinchos • RECIPE COURTESY OF YIMARA YIA MEDINA • Level: Easy • Total: 12 hr 20 min (includes marinating time) • Active: 20 min • Yield: 4 to 6 servings • Ingredients • 1/2 cup sofrito • 1/3 cup olive oil • 1 1/2 tablespoons sazon • 1 1/2 tablespoons adobo seasoning • 1 1/2 teaspoons onion powder • 1 1/2 teaspoons granulated garlic • 1/2 teaspoon ground black pepper • 2 1/2 pounds pork tenderloin, cut into 2-inch cubes • 1/4 cup barbecue sauce • 1 loaf bread, sliced 1 1/2-inch thick • Directions • Special equipment: 12- to 14-inch skewers • Combine the sofrito, oil, sazon, adobo, onion powder, granulated garlic and black pepper in a large bowl. Add the pork and toss to coat. Marinate the meat at least overnight or 12 hours for best results. • When ready to cook, remove the meat from the refrigerator. Drain off and discard the marinade. Preheat a grill to 450 degrees F or medium-high heat. Thread the meat onto 12- or 14-inch skewers, leaving a 3-inch space at the bottom of each skewer. • Place the skewers on the grill and grill for 3 minutes. Carefully flip the skewers and grill the other side for 3 minutes. Flip the skewers again and cook for an additional 2 minutes on the other side, then brush the pinchos with barbecue sauce. Flip once more and cook until the pinchos are browned and an instant-read thermometer inserted into the pork registers 145 degrees F, about 2 minutes more. Remove from the grill, brush again with barbecue sauce, and rest 5 minutes before serving. Toast the slices of bread on the grill; skewer one slice onto the top of each pincho. • Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. • ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp • ▶ WEBSITE: https://www.foodnetwork.com • ▶ FULL EPISODES: https://watch.foodnetwork.com • ▶ FACEBOOK: / foodnetwork • ▶ INSTAGRAM: / foodnetwork • ▶ TWITTER: / foodnetwork • #TasteOf #PuertoRico #YiaMedina #Pinchos #FoodNetwork • Get a Taste of Puerto Rico: Pinchos with Chef Yia Medina | Food Network • • Get a Taste of Puerto Rico: Pinchos w...
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