Harissa Pork Skewer
These Harissa pork skewers can be left in the fridge overnight to marinade. You’ll love the smoky flavours.
Ingredients
- 550g diced pork shoulder
- 2 tsp smoked paprika
- 1 tbsp red wine vinegar
- 60g harissa paste
- Freshly ground black pepper
- 8 wooden skewers, soaked in cold water for at least 2 hours
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