Ingredients:

¾ Cup olive oil
2 Tablespoons finely chopped fresh parsley
1 Teaspoon red pepper flakes
2 Cloves garlic, crushed
½ Teaspoon ground cumin
½ Teaspoon ground coriander
½ Teaspoon cayenne
Salt and pepper to taste
1½ Pounds boneless pork, cut into finger-size cubes

Sherry Dipping Sauce:
1 Tablespoon marinade
1 Teaspoon all purpose flour
½ Cup dry sweet sherry
¼ Cup water
Salt to taste

Methods:

Combine all ingredients to make marinade. Add pork, cover and refrigerate for 6 hours. Remove pork with a slotted spoon. Heat 1 tablespoon marinade in large skillet over medium-high heat. Add pork in batches and cook until meat is well browned and no longer pink.

Sherry Dipping Sauce:
Heat marinade in a saucepan over low heat. Sprinkle with flour until sauce thickens. Add sherry, water and salt.

Incoming search terms for the article:

• pork tapas dish