Daily Bite: Pinchos de Cerdo (Pork Kabobs)


2 pounds pork cubes, approximately 2 inches in size
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon cumin
1 1/2 teaspoons dried oregano
4-5 cloves garlic, minced
2 tablespoons fresh lime or lemon juice
1/3 cup orange juice
1 tablespoon rum, dark or light
wedges of onion and green and red bell peppers


Pierce the pork cubes once or twice with a knife tip and set aside. In a medium-sized bowl, combine salt, black pepper, cumin, oregano, and garlic, and mix well. Stir in the lime or lemon juice, orange juice, and rum. Add the pork cubes, along with the onion and bell pepper wedges, and toss well. Cover and refrigerate for 1 to 2 days, or for at least four hours in advance, turning the pork cubes over once or twice in the interim.

Skewer the cubes with bamboo or metal skewers, leaving a little room for more later. Grill over medium coals for 10 to 15 minutes total on all sides, turning the kebabs every 3 to 4 minutes, while basting with the remaining marinade. Add a few of the onion and bell pepper wedges to the ends of each skewer during the last 2 minutes of grilling. Makes 5 to 6 kabobs.