🔥🇪🇸Iberico Pork Skewers 🇪🇸🔥 Spanish Pork Kebabs w/ Blood 🍊 Gastrique:
½ cup granulated sugar
½ cup blood orange juice (freshly squeezed, about 2–3 oranges)
½ cup chicken stock
2 Tbsp Rice Wine Vinegar
Pinch of salt 1. Heat a medium saucepan over medium heat and add the sugar in an even layer. 2. Let the sugar melt undisturbed until it starts turning a light amber color, then gently swirl the pan to even out the caramelization. 3. Once the sugar is a medium amber, carefully add the blood orange juice—it will bubble vigorously—then stir to dissolve the hardened caramel. 4. Add the chicken stock and red wine vinegar, stir to combine. 5. Bring the mixture to a boil, then reduce to a simmer. 6. Simmer the gastrique until reduced by about half and slightly syrupy, 10–12 minutes. 7. Add a pinch of salt and stir to incorporate. 8. Remove from heat and strain through a fine mesh sieve if a smoother texture is desired; serve warm or let cool and store chilled. #spanishfood #grilling #i...