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pork

MARINATED PORK

Posted Mon, 08/31/2009 - 14:27 by marie

Ingredients :

1 teaspoon annato
5 garlic cloves, minced
½ cup ají panca / sundried red aji (chili) paste
¼ cup oil
Pepper
2 lb 4 oz (1 k) pork meat
1 teaspoon ground cumin
1 cup vinegar
2 medium size onions, cut in thick julienne
Salt

Preparation:

Trim excess fat from pork and cut in medium size pieces. Place pork in a bowl and season with annato, cumin, salt, pepper and garlic. Add vinegar, onions and red ají paste. Marinate for 24 hours in the refrigerator.

MARINATED PORK

Posted Mon, 08/31/2009 - 11:14 by marie

Ingredients :

1 teaspoon annato
5 garlic cloves, minced
½ cup ají panca / sundried red aji (chili) paste
¼ cup oil
Pepper
2 lb 4 oz (1 k) pork meat
1 teaspoon ground cumin
1 cup vinegar
2 medium size onions, cut in thick julienne
Salt

Preparation:

Cut pork in medium size pieces. Place pork in a bowl and season with annato, cumin, salt, pepper and garlic. Add vinegar, onions and red ají paste. Marinate for 24 hours in the refrigerator.

Chocolate and Chili Glazed Pork Strips

Posted Sat, 02/07/2009 - 21:10 by CitizenFood

Serves 4

3 pounds pork belly, cut into 3-inch strips
Salt and pepper
4 fresh red chilies, deseeded
2 tablespoons honey, warmed
1/2 cup cocoa powder

Heat oven to 400 degrees F.

Season the pork with salt and pepper, and lay it on a rack in a roasting pan. Roast it in the hot oven for 30-35 minutes, until golden brown.

Spiced Citrus Pork

Posted Sat, 02/07/2009 - 18:16 by CitizenFood

Serves 6

1 head garlic, peeled
2 tablespoons ground annatto
2 teaspoons ground cumin
Salt and pepper
1 cup white vinegar
3 pounds shoulder of pork, cut into 2-inch cubes
2 tablespoons lard
1/4 cup blood orange juice
1/8 cup lemon juice
1-1/2 pounds sweet potatoes

Puree the garlic cloves with the annatto, cumin, salt and pepper to taste, and vinegar. Put the pork pieces into a large bowl and pour the garlic marinade over them, mixing well. Marinate overnight in the refrigerator, covered.

Fricassee of Pork

Posted Sat, 02/07/2009 - 16:17 by CitizenFood

Serves 8

2 teaspoons cumin
2 to 3 teaspoons chili powder
1/4 teaspoon pepper
1/4 teaspoon turmeric
5 cloves garlic, sliced
4 quarts water
5 pounds pork shoulder, quartered
1/2 cup plain dry bread crumbs
2 teaspoons salt, or to taste
1 tablespoon red wine vinegar

In a food processor, puree the cumin, chili powder, pepper, turmeric, and garlic. Set aside.

Tamarind Pork

Posted Sat, 02/07/2009 - 16:10 by CitizenFood

Serves 4

1 pound boneless pork, cubed
4 cups water
1 clove garlic, chopped
1 teaspoon chopped ginger
2 tablespoons vegetable oil
2 cups tamarind sauce
Salt and pepper

In a large stock pot, cook the pork in the water with the garlic and ginger over moderate heat for 45 minutes, or until tender. Drain and cool slightly.

Heat the oil in a saute pan over high heat and brown for 1 to 2 minutes. Add the tamarind sauce, reduce the heat, and cook 4 to 5 minutes more. Season to taste with salt and pepper.

Spicy Peruvian Pork

Posted Sat, 02/07/2009 - 15:04 by CitizenFood

Serves 4

2 1/2 pounds boneless pork shoulder, cubed
1/4 cup white vinegar
1 tablespoon ground cumin
1 tablespoon ground turmeric
1/4 teaspoon garlic powder
Salt and pepper, to taste
1 tablespoon vegetable oil
1 cup orange juice
1/2 cup water
1 tablespoon dried minced onion
1 tablespoon all-purpose flour
2 tablespoons water

Place pork into a large bowl. In a small bowl, mix together the vinegar, cumin, turmeric, garlic powder, salt and pepper. Pour over the pork, and stir to coat. Cover and refrigerate for 1 hour.

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