Recipes Appetizers Pork Belly, Shrimp, and Pickled Tomato Pintxos Be the first to rate & review! These simple, one-bite snacks are quick to assemble and grill just as your guests arrive. Sticky-sweet pork belly; tender, meaty shrimp; and bright, quick-pickled tomato variations offer something for everyone at the cookout. By Paige Grandjean Paige Grandjean Instagram Website Paige Grandjean is a food editor and recipe developer with over seven years of experience in food media. Her recipes and writing have appeared in over 15 nationally distributed print publications as well as on various digital platforms. Paige's recipes have been showcased on the covers of magazines such as Food & Wine, Southern Living and Cooking Light, with her 2020 Food & Wine Lamination cover story earning a spot as a Folio: Eddie and Ozzie Award Finalist. She is a member of IACP and has a WSET Level 2 Award in Spirits. Food & Wine's Editorial Guidelines Updated on June 1, 2020 Print Rate It Share Share Tweet Pin Email Photo: Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Active Time: 40 mins Total Time: 1 hrs Yield: 12 Ingredients Shrimp and Speck Pintxos 3 thin speck or prosciutto slices 12 medium-size raw shrimp, peeled and deveined 3 scallions, white and light green parts cut into 12 (1/2-inch) pieces Honey-Glazed Pork Belly Pintxos 1 large fresh poblano chile, stemmed and seeded 4 ounces pork belly or slab bacon, cut into 12 (3/4- x 3/4- x 1/2-inch) pieces 12 (1/2-inch) plum wedges Pickled-Tomato Caprese Pintxos 1/4 cup sherry vinegar 1/4 cup water 2 tablespoons granulated sugar 1 tablespoon kosher salt 6 medium-size cherry tomatoes, halved lengthwise 12 (3/4- x 3/4- x 1/2-inch) sourdough bread pieces, crusts removed 2 tablespoons honey Assembly 1/2 teaspoon shichimi togarashi 12 (1-inch) fresh mozzarella balls 12 small fresh basil leaves Sel gris, to taste Directions Assemble the shrimp-and-speck pintxos Fold each slice of speck in half lengthwise. Cut each folded slice in half lengthwise, then cut pieces in half crosswise to yield 12 (3- x 3/4-inch) pieces. Wrap 1 speck piece lengthwise around outer curve of each shrimp. Thread 1 wrapped shrimp and 1 scallion piece onto each of 12 (4-inch) metal skewers. Set pintxos aside. Assemble the honey-glazed pork belly pintxos Cut poblano into 12 (3/4-inch) pieces. Thread 1 pork belly piece, 1 poblano piece, and 1 plum wedge onto each of 12 (4-inch) metal skewers. Set pintxos aside. Assemble the pickled-tomato caprese pintxos Bring vinegar, 1/4 cup water, sugar, and kosher salt to a boil in a small nonreactive saucepan over medium-high. Boil, stirring often, until sugar is dissolved, about 1 minute. Remove from heat, and add cherry tomatoes. Let stand 15 minutes. Drain tomatoes; discard pickling liquid. Thread 1 cherry tomato half and 1 bread piece onto each of 12 (4-inch) metal skewers. Preheat grill to high (450°F to 500°F). Place all pintxos on oiled grates. Grill pickled-tomato caprese pintxos, uncovered, turning often, until bread is lightly toasted, about 2 minutes. Grill shrimp-and-speck pintxos, uncovered, flipping once, until shrimp is cooked through and speck is beginning to crisp, 2 to 3 minutes. Grill pork belly pintxos, uncovered, brushing with honey and turning occasionally, until pork belly is glazed and crisp in spots, 8 to 12 minutes. After removing pintxos from grill, sprinkle pork belly pintxos with shichimi togarashi. Thread 1 mozzarella ball and 1 basil leaf onto each pickled-tomato caprese pintxo, and sprinkle with sel gris. Serve all pintxos immediately. Make Ahead The shrimp and the pork skewers can be assembled up to 1 day in advance. Pickled cherry tomatoes can be prepared up to 1 day in advance and stored in pickling solution in refrigerator. Notes Metal skewers require no pre-soaking to prevent burning, but soaked wooden skewers may be used instead. Rate it Print