I use a “minute pork loin steak” for this recipe and I think it’s such a good cut of meat; tender and flavoursome with still a touch of fat for juiciness. In Sevilla you can buy them pre-marinated and ready to go but I like to marinate them myself. Once you’ve made the sauce once you can adjust the amount of whisky to your liking (or depending on the day of the week.) Bring on the garlic breath and don’t forget the chips for crunch.
Scott is a Melbourne-born and now Sydney-based chef at acclaimed Spanish restaurant MoVida Sydney, where he's currently sous chef. When he's not perfecting tapas behind the pass, he's turning shoulders of lamb on a spit in the backyard, or cooking six different Indian curries for a feast with a... Read Full Bio