Pork skewers with white beer and chipotle

Pork skewers with white beer and chipotle
  • Preparation 30 min
  • Refrigeration 3 h
  • Cooking 10 min
  • Servings 4
  • Freezing I do not suggest
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Pork skewers with white beer and chipotle

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In collaboration with Unibroue and their new Blanche de Chambly Orange Sanguine beer, I created these pork tenderloin skewers with beer and chipotle! It’s good, it’s juicy, it’s summer, we jump in the pool.

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Ingredients

  • 650 g pork tenderloin, cut into large cubes
  • 1/2 cup Blanche de Chambly Orange Sanguine beer by Unibroue
  • 3 garlic cloves, finely chopped
  • 2 tablespoons honey
  • 1 tablespoon salted herbs from Bas-du-Fleuve
  • 1 tablespoon smoked paprika
  • 1 teaspoon Italian spices
  • 1 tablespoon olive oil
  • 1/2 teaspoon ground chipotle pepper
  • Salt and pepper from the mill

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Preparation

  • Place the pork in a large airtight dish and set aside.
  • In a large bowl, add the rest of the ingredients, season with salt and pepper and mix. Pour half the marinade over the pork, close the dish and mix. Reserve in the fridge for 3 hours and stir from time to time. Reserve the fresh marinade in the fridge.
  • Preheat the barbecue to maximum power. Oil the grills.
  • Pick the pork on your favorite skewers and place on the heat. Cook for 8 to 10 minutes, until the pork is grilled still lightly pink inside. Baste constantly with the fresh marinade.
Pork skewers with white beer and chipotle

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Our sommeliers suggest
Château Pesquié Ventoux Quintessence 2022
Rhône Valley, France
Château Pesquié Ventoux Quintessence is an aromatic, full-bodied red from the Rhône Valley, made with grenache and syrah. Its generous fruit goes right to the honey in this marinade, and it is round enough to hold up to the smoked paprika and the little heat of the chipotle without running over the pork. Open it while the skewers get their color on the grill. See the product
Fleur de Feu, 9.1%
St-Pancrace
Chipotle leaves a heat that settles in, and a light beer would get flattened. This tripel has the cooked sugar and the alcohol to stand alongside it, while its apricot aromas follow the pork very closely. The blood orange in the marinade finds its zest again. Serve it a bit warmer than fridge cold, in a small glass. See the product

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