Pork Belly, Shrimp, and Pickled Tomato Pintxos

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.

Pork Belly, Shrimp and Pickled Tomato Pintxos Recipe
Photo: Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
Active Time:
40 mins
Total Time:
1 hrs


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


  • 1/2 teaspoon shichimi togarashi

  • 12 (1-inch) fresh mozzarella balls

  • 12 small fresh basil leaves

  • Sel gris, to taste


Assemble the shrimp-and-speck pintxos

  1. 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

  1. 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

  1. 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.

  2. 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.

  3. 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.


Metal skewers require no pre-soaking to prevent burning, but soaked wooden skewers may be used instead.

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