Recipe for pig and baked potato skewers

What are pork and potato skewers?
Skewers, a culinary technique with ancient roots, are a method of cooking meat and vegetables dating back to prehistoric times, probably due to the need to quickly cook small pieces of food on a fire. The use of skewers is widespread in many cultures, each adding its local flavors and ingredients to create a varied range of grilled delicacies. Porks and potatoes are a copious variant, combining the tasty richness of the pork with the soily tones of the potatoes, enhanced with onions and a tasty marinade. This dish, which also incorporates bacon for more depth and a glazing of soy sauce, ketchup, mustard and honey, offers a succulent and robust main course, both satisfactory and emblematic of the versatility of kebab dishes. Perfect for meetings, these skewers gather simple ingredients in a delicious symphony of flavors, cooked to perfection and ready to captivate all the palates.

Tips for getting the best pork and potato skewers
– In order for the potatoes to cook evenly and correspond to the cooking time of the pig and bacon, you can lightly precook the potato slices before slicing them. Boiling them for about 5 minutes will soften them just enough.

– For a deeper flavor, think about marinating pork escalopes in the mixture of soy sauce, ketchup, mustard and honey for a few hours or all night. This will give the pork more flavor and tenderness.

– To ensure perfect cooking of the pork, use a meat thermometer. The pig must reach an internal temperature of 145oF (63oC) to be safe and tender.

– Water the skewers several times during the last 20 minutes of cooking. This will not only add more flavor, but will also give the kebabs a nice icing and keep them moist.

– You can easily replace pork with chicken or beef, adjusting the cooking time accordingly. Chicken thighs, for example, are a good choice because they remain juicy once cooked.

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