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BBQ’D Pork Skewer, Eggplant Crème, Cumquat Chipotle

  • Zev
  • Jun 2
  • 3 min read
Learn how to recreate HOST’s BBQ Pork Skewers with eggplant crème and cumquat-chipotle. A chef’s recipe you can actually cook at home.

Kitchen Notes from Zev

This one came out of a craving for something primal, meat, smoke, heat but with a little more finesse. The pork’s marinated, grilled hard, finished sticky. The eggplant crème adds silk. And the cumquat-chipotle? That’s the wildcard. sweet, smoky, bitter, and citrus-punched.


Heavily influenced by a dish Bar Crispin in London posted and why are we ripping it off?

Nothing’s original and who gives a shit. You steal what tastes good. You lift from street carts, late-night kitchens, dive bars, dead chefs, and the guy flipping burgers across town. Recipes are just stories passed around in greasy notebooks. Borrow the vibe, rip the soul out of a dish, make it louder, messier, better. If it haunts you, cook it. If it doesn’t, move on.

Everything’s on the table. Eat first. Apologise later.


We built this dish for the current menu at HOST. chasing that balance of big flavour and clean finish. It’s rich but doesn’t sit heavy. Works like a dream next to a skin-contact or textural vino, think Fiano, maybe a chilled red if you’re feeling bold.


Can you cook it at home? Yeah, close enough. Just remember this: restaurant food tastes better because we add just a little more of everything. More acid, more fat, more salt, more love. Recipes restrict. Ratios set you free. Use this as a framework. Then trust your hand.


The cumquats are from a tiny local grower outside of Hampton. Real end-of-season stuff. Just bitter enough to slap.


Recipe

Serves: 2-4

Prep Time: 45 mins + marinating time

Cook Time: 15 mins

 

For the Pork Skewers:

·       400g pork shoulder, cut into 3cm cubes

·       25g soy sauce

·       12g brown sugar

·       3g smoked paprika

·       20g olive oil

·       5g garlic, grated

·       3g salt

 

 

For the Eggplant Crème:

·       300g whole eggplant

·       100gm crème fraiche

·       30g tahini

·       10g lemon juice

·       4g salt

·       Optional: 5g olive oil for richness

 

For the Cumquat Chipotle Glaze:

·       50g cumquats, thinly sliced

·       8g chipotle in adobo (or rehydrated chipotle)

·       20g honey

·       30g water

·       Pinch salt

 

 

Method

  1. Marinate the Pork: Combine soy, sugar, paprika, olive oil, and garlic. Toss with pork, cover, and chill for a few hours or overnight.

  2. Eggplant Crème: Roast eggplant whole over flame or in the oven until skin is blackened and it collapses. Scoop flesh, blitz with tahini, crème fraiche, lemon juice, and salt. Chill until needed.

  3. Cumquat Chipotle Glaze: In a pan, combine sliced cumquats, chipotle, honey, and a splash of water. Simmer until thick and jammy.

  4. Skewer & Grill: Thread pork onto skewers. Grill over high heat or BBQ, turning until charred and just cooked through. Brush with cumquat glaze right at the end.

  5. Plate: Spoon eggplant crème onto a plate. Top with skewers. Drizzle extra glaze. Scatter herbs if you’re feeling fancy.

 

Pro Tips / Add-Ons

  • Don’t skip the soak for your skewers unless you like fire.

  • Add a side of flatbread or grilled greens and call it dinner.

  • Leftover glaze? Use it on chicken or fold into mayo for a wild sandwich spread.

 

Eat With Us or Tag Us

If you cook this at home, tag us @host.dinewine and use

Show us the mess, the win, or your version.

Want the real deal? Book in and we’ll have it ready, done right.

Secure a reservation now!



 

Until next week. keep it sharp, keep it curious.

Zev

HOST. Dining + Winebar

 

 
 
 

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