1 pork fillet approx 500g, trimmed of fat and sinew sea salt and black pepper
For the Marinade
heaped tsp each of coriander seeds, cumin seeds,fennel seeds, all roughly ground
1 teaspoon sweet smoked spanish paprika
2 garlic cloves crushed to a paste with salt
a good pinch of saffron (about 60 strands), infused in 2 tablespoons of boiling water
1/2 a small bunch of fresh oregano roughly chopped or 1 tsp dried oregano
1 bay leaf, preferable fresh,crumbled or finely chopped
1 desertspoonful of red wine vinegar
1 desertspoonful olive oil
cut the pork fillet in half and then into 3cm cubes.
flatten the cubes slightly and place in a mixing bowl.
add the marinade,dry spices,garlic, saffron infused water, oregano, bay and vinegarand mix thoroughly.
The add the olive oil, toss again.
Leave the mixture in the fridge for 2 hours for the flavours to mix. You can barbecue these but we use a griddle on the stove
Thrad the pork onto wooden skewers and cook on a high heat for about 2 minutes each side so they are still juicy inside.
season with salt and pepper.
We eat them with cous cous and green salad
the book says that at Moro (the restaurant) they serve with a tomato and parsley salad with a sherry wine vinegar dressing