Cooking time: 15 min – Preparation time: 10 min – Serves: 4
Ingredients:
4 pork escalopes
3 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon Cajun spices (cumin, oregano, paprika, mild chilli, mustard seeds)
1 teaspoon thyme
Salt, pepper, garlic
Equipment:
Kokko Kamado Little, L or XL
Cast iron cooking grate
Stainless steel tongs
Preparation:
1. In a large dish, mix the olive oil, lemon juice, Cajun spices, salt and garlic pepper.
2. Add the pork escalopes and turn them several times to coat them well in the marinade.
3. Place in the fridge for 30 minutes, turn the escalopes, and refrigerate for another 30 minutes.
4. Heat the Kokko on the highest heat.
5. Take each pork escalope and thread it lengthwise with 2 wooden skewers.
6. Cut the escalope down the centre to obtain 2 skewers.
7. Oil the plancha surface and place the 8 skewers on it.
8. Cook for 3 or 4 minutes on each side, depending on the thickness of the pork escalopes.
9. This method keeps the pork escalopes in one flat, even piece.
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