• Skip to main content
  • Skip to header right navigation
  • Skip to after header navigation
  • Skip to site footer
Food For Net Logo (Realistic)

Food For Net

  • Original Recipes
  • Recipe Roundups
  • Beer
  • Whiskey
  • Wine
  • Subscription Boxes
  • Meal Delivery
  • Outdoor Cooking

Sous Vide Piri-Piri Pork Kabobs

April 2, 2017 by Food For Net
Home ‣ Dinner ‣ Sous Vide Piri-Piri Pork Kabobs
43 shares
  • Share
  • Tweet
top view image of beautifully plated kabobs with a glass of drinks, salad, and table napkin; with text overlay "Sous Vide Piri-Piri Pork Kabobs"
Sous Vide Piri-Piri Pork Kabobs Recipe

Sous Vide Piri-Piri Pork Kabobs

Speed - 94%
Simplicity - 95%
Tastiness - 100%

96%

Delicious!

The pork shoulder turned out unexpectedly moist and tender. The piri-piri marinade deeply flavored this pork kabobs.

User Rating: 3.13 ( 2 votes)

Sous Vide Piri-Piri Pork Kabobs

Another new item on your next bbq party. Surprise your guests with a pork kabob version of this Portuguese classic.
Pin Recipe
Prep Time: 8 hours hours
Cook Time: 3 hours hours
Total Time: 22 hours hours
Course: Main Dish
Cuisine: Portuguese
Servings: 10 Kabobs

Ingredients

Pork Kabobs

  • 1 Kilogram Pork Shoulder cut into inch cubes
  • Salt

For the Piri-Piri Marinade

  • 4 Pieces Red Bell Peppers
  • 2 Pieces Red Chilis
  • 6 Cloves garlic crushed
  • 1 Piece Red Onion roughly-chopped
  • 1/4 Cup lemon juice
  • 1 Teaspoon Paprika
  • 1 Teaspoon Dried Oregano
  • 1 Teaspoon Dried Sage
  • 1 Teaspoon Black Pepper Powder
  • 1 Teaspoon Salt

Instructions

  • Roast the bell peppers over a flame. Peel and discard the seeds.
  • Combine the roasted bell peppers and all other ingredients for the marinade in a blender. Puree until smooth.
  • Marinate the pork in the piri-piri base overnight.
  • Cook the pork for 3 hours at 140F.
  • Thread the pork pieces onto skewers and season with salt.
  • Finish the kabobs on the grill for a minute on each side.
Like this recipe?Follow @FoodForNet on Pinterest!

You've got to try this recipe, period. Too proud of my creation you say? Yes! Well, I was really happy how these kabobs came out for a couple of good reasons.

First, I personally found out that this classic Portuguese marinade of piri-piri works better with pork rather than chicken. The strong flavors from the peppers and chilis, in my opinion, calls for a meat with more robust ‘meatiness'.

Second, I've used pork shoulder for these kabobs, even if my instincts told me to go for tenderloin while I was at the market shopping for ingredients. I guess I just wanted to prove to myself how great sous vide cooking really is – turning a relatively tough cut of meat, without much moisture due to low fat content, into something really moist, tender, and flavorful.

Let's get started. This dish is really very simple to prepare. All you need is some cut of meat and a piri-piri marinade, which you should easily find at the market.

The marinade ain't that hard to build from scratch either. Piri-piri is basically a marinade made from a variety of chili that goes by the same name. Honestly, I did not use piri-piri in this recipe due to unavailability. Well, any pepper, given its heat and smoky flavor should work as good substitutes I guess.

Get some red peppers charred over an open flame. Doing so will deepen that pepper flavor, and cause the tough outer skin to come off and peel easily.

After they've charred evenly all over, put them in a bowl and cover them with some plastic wrap for a few minutes. The trapped moisture in the bowl will make peeling these peppers easier.

Peel the peppers, discard the seeds, and get them into a blender with the red chilis, garlic, red onions, lemon juice, paprika, dried oregano, dried sage, black pepper, and some salt.

You could definitely tweak this marinade to your liking. Keeping the peppers and chili for that distinct piri-piri dish flavor, every other component in this marinade is replaceable. A good flavorful vinegar in place of the lemon juice would be a good start. Oregano and sage may be excellent herb choices for pork, but rosemary would be better for lamb.

Pour this flavor puree all over your pork and leave them to marinate overnight in the fridge. I would highly suggest to get them in a resealable bag now for much even coating, and so they'll be ready to go sous vide the following day.

3 hours of cooking at 140F on your immersion circulator will be enough to get these pork pieces perfectly moist with just the right amount of chew. Going above 4 hours would break down the meat proteins too much giving them a texture much similar to tofu.

Get the pork out of the bag, thread them into skewers, and pat them dry. A bit of salt at this point would be good to round up those flavors too. Finish them off for just about a minute on a very hot grill and enjoy!

They're fully cooked at this point, meaning, they'll be perfectly safe for storing.

Sous Vide Piri-Piri Pork Kabobs Full Recipe on foodfornet.com

Sous Vide Piri-Piri Pork Kabobs

Another new item on your next bbq party. Surprise your guests with a pork kabob version of this Portuguese classic.
Pin Recipe
Prep Time: 8 hours hours
Cook Time: 3 hours hours
Total Time: 22 hours hours
Course: Main Dish
Cuisine: Portuguese
Servings: 10 Kabobs

Ingredients

Pork Kabobs

  • 1 Kilogram Pork Shoulder cut into inch cubes
  • Salt

For the Piri-Piri Marinade

  • 4 Pieces Red Bell Peppers
  • 2 Pieces Red Chilis
  • 6 Cloves garlic crushed
  • 1 Piece Red Onion roughly-chopped
  • 1/4 Cup lemon juice
  • 1 Teaspoon Paprika
  • 1 Teaspoon Dried Oregano
  • 1 Teaspoon Dried Sage
  • 1 Teaspoon Black Pepper Powder
  • 1 Teaspoon Salt

Instructions

  • Roast the bell peppers over a flame. Peel and discard the seeds.
  • Combine the roasted bell peppers and all other ingredients for the marinade in a blender. Puree until smooth.
  • Marinate the pork in the piri-piri base overnight.
  • Cook the pork for 3 hours at 140F.
  • Thread the pork pieces onto skewers and season with salt.
  • Finish the kabobs on the grill for a minute on each side.
Like this recipe?Follow @FoodForNet on Pinterest!
Category: Dinner, Original Recipes, Sous VideTag: Pork, Sous Vide Recipes, Spicy
10 Amazing Sous Vide Egg Recipes

10 Superb Sous Vide Egg Recipes For Breakfast, Dinner, & Dessert!

A large white bowl with noodles and marinated tofu, highlighting a variety of Asian sous vide recipes.

15 Delicious Asian Sous Vide Recipes

Slow Cooker Mutton Curry

Thai Black Pepper Pork

Turmeric and Dill Pickled Sous Vide Cauliflower

Crack These 13 Spices for Ham and Get Ready to Try Ham-mazingly Easy Recipes!

Steamed Ginger & Blackbean Pork

Asian Vermicelli Stir-Fry

Previous Post:Black Pepper and Mint Sous Vide Pineapples
Next Post:Sous Vide Greek Burger with Feta Cream

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Sidebar

About The Owner

cooking bbq pizza outside

Hi! My name is Rick and foodfornet.com is just a website about food and drink that I like. That includes sous vide, slow cooking, grilling, smoking, and homemade pizzas.

I also make my own beer, wine, cider, kombucha, and sake… and am a whiskey enthusiast! 🍕🍺🥩🥃

Sous Vide Plums with Red Wine Granita

Black Pepper and Mint Sous Vide Pineapples

10 Delicious American Sous Vide Recipes!

sous vide poached egg on toast

10 Sous Vide Breakfast Recipes For A Wonderful Morning Kickstart

Sous Vide Poached Salmon with Orange-Cilantro Beurre Blanc

whole chicken vacuum packed in sous vide bag with indian curry

10 Indian Sous Vide Recipes That Taste Authentic & Delicious!

Olive Oil Poached Salmon with Fingerling Potatoes and Tarragon

Sous Vide Chili-Garlic Tofu

Slow Cooker Curry Chardonnay Crockpot Chicken

Quick & Easy Quick Chocolate and Whiskey Ice Cream

Slow Cooker Beef Stroganoff

Sous Vide Ginger Lemon Oil

Original Recipes

Slow Cooker Moqueca (With Shrimp & Tilapia)

Collage of millet flour, dough, and a cooked pizza to illustrate millet flour pizza dough recipe.

Millet Flour Pizza Dough Recipe

Cassava Flour Pizza Dough

Slow Cooker Chicken Makhani

Sous Vide Chili-Butter Cobbler

Teff Flour Pizza Dough Recipe

Gourmet Food

Artisanal Beverages

Comfort Food

Comfort Food (Featured Image)

Copyright © 2023 Food For Net
Privacy Policy · Cookie Policy · Affiliate Disclosure · Accessibility Statement
Blog · Instagram · Twitter · Pinterest

FoodForNet.com is a member of the Amazon Associates affiliate program. We earn commissions from qualifying purchases through affiliate links.