Ingredients
- 50ml olive brine (liquid from a jar of olives)
- 2 garlic cloves, minced
- 25g miso paste
- 300g cubed Iberico pork
- 2 peaches, sliced thinly
- 1 bunch of chives, chopped fine
- 2 limes, 1 juiced and 1 to garnish
- Olive oil to grill
- Salt and pepper
- In a mixing bowl, combine the olive brine, minced garlic and miso paste to create the marinade. Add the Iberico pork cubes to the marinade and toss until all the meat is evenly coated. Cover the bowl and let it marinate in the refrigerator for at least one hour, but preferably overnight for more flavour.
- In a separate bowl, combine the sliced peaches, chopped chives and lime juice. Mix well and season with a pinch of salt and pepper to taste. Set aside.
- Thread the marinated Iberico pork cubes onto the skewers. Preheat your grill or grill pan to medium-high heat. Brush the grill grates with olive oil to prevent sticking. Place the pork skewers on the grill and cook for about four minutes per side or until the pork is cooked through and slightly charred. Arrange the grilled Iberico pork skewers on a serving platter. Spoon the peach salsa over the skewers or serve it in a separate bowl on the side. Garnish with extra chopped chives and lime wedges.
