78 JUNE 2020
pork belly, shrimp, and
pickled tomato pintxos
PHOTO P. 70
ACTIVE 40 MIN; TOTAL 1 HR
SERVES 12These simple, one-bite snacks are quick to
assemble ahead of time, and they grill
quickly just as your guests arrive. Sticky-
sweet pork belly; tender, meaty shrimp;
and bright, quick-pickled tomato varia-
tions offer something to please everyone
at the cookout.SHRIMP-AND-SPECK PINTXOS
3 thin speck or prosciutto slices
12 medium-size raw shrimp, peeled
and deveined
3 scallions, white and light green
parts cut into 12 (^1 / 2 -inch) pieces
HONEY-GLAZED PORK BELLY PINTXOS
1 large fresh poblano chile, stemmed
and seeded
4 oz. pork belly or slab bacon, cut
into 12 (^3 /^4 - x^3 /^4 - x^1 /^2 -inch) pieces
12 (^1 / 2 -inch) plum wedges
PICKLED-TOMATO CAPRESE PINTXOS
1 / 4 cup sherry vinegar
1 / 4 cup water
2 Tbsp. granulated sugar
1 Tbsp. kosher salt
6 medium-size cherry tomatoes,
halved lengthwise
12 (^3 /^4 - x^3 /^4 - x^1 /^2 -inch) sourdough
bread pieces, crusts removed
ADDITIONAL INGREDIENTS
2 Tbsp. honey
1 / 2 tsp. shichimi togarashi
12 (1-inch) fresh mozzarella balls
12 small fresh basil leaves
Sel gris, to taste- Assemble the shrimp-and-speck
pintxos: Fold each slice of speck in half
lengthwise. Cut each folded slice in half
lengthwise, then cut pieces in half cross-
wise to yield 12 (3- x^3 / 4 -inch) pieces. Wrap
1 speck piece lengthwise around outer
curve of each shrimp. Thread 1 wrapped
shrimp and 1 scallion piece onto each of 12
(4-inch) metal skewers. Set pintxos aside. - Assemble the honey-glazed pork
belly pintxos: Cut poblano into 12 (^3 / 4 -
inch) pieces. Thread 1 pork belly piece,
1 poblano piece, and 1 plum wedge onto
each of 12 (4-inch) metal skewers. Set
pintxos aside. - Assemble the pickled-tomato cap-
rese pintxos: Bring vinegar,^1 / 4 cup water,
sugar, and kosher salt to a boil in a small
nonreactive saucepan over medium-
high. Boil, stirring often, until sugar is
dissolved, about 1 minute. Remove from
heat, and add cherry tomatoes. Let stand
15 minutes. Drain tomatoes; discard pick-
ling liquid. Thread 1 cherry tomato half
and 1 bread piece onto each of 12 (4-inch)
metal skewers.- Preheat grill to high (450°F to 500°F).
Place all pintxos on oiled grates. Grill
pickled-tomato caprese pintxos, uncov-
ered, turning often, until bread is lightly
toasted, about 2 minutes. Grill shrimp-
and-speck pintxos, uncovered, flipping
once, until shrimp is cooked through
and speck is beginning to crisp, 2 to 3
minutes. Grill pork belly pintxos, uncov-
ered, brushing with honey and turning
occasionally, until pork belly is glazed and
crisp in spots, 8 to 12 minutes.
5. After removing pintxos from grill, sprin-
kle pork belly pintxos with shichimi toga-
rashi. Thread 1 mozzarella ball and 1 basil
leaf onto each pickled-tomato caprese
pintxo, and sprinkle with sel gris. Serve all
pintxos immediately.
MAKE AHEAD The shrimp and the pork
skewers can be assembled up to 1 day in
advance. Pickled cherry tomatoes can be
prepared up to 1 day in advance and
stored in pickling solution in refrigerator.
NOTE Metal skewers require no pre-
soaking to prevent burning, but soaked
wooden skewers may be used instead.
0620_FT_Summer_Cookout.indd 78 FINAL 4/22/20 11:49 AM