Adobo de Chancho, MARINATED PORK

marie Mon, 08/31/2009 - 15:27

Ingredients :

4 lbs of pork meat
2 tsp annato
5 garlic cloves, minced
1 cup ají panca / sundried red aji (chili) paste
¼ cup oil
1 tsp ground cumin
3/4 cup vinegar
3 medium size onions, thickly cut julienne style
3 tbsp water.


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


Fried Pork Creole Style / Chicharrones

marie Mon, 08/31/2009 - 12:14

Ingredients :

4 lb pork meat
Sweet potatoes
Creole Sauce

Creole Sauce:
3 medium size onions, thinly cut
2 aji amarillo fresco/ fresh yellow aji (chili), seeded
¼ cup cilantro, finely minced
2 limes freshly squeezed


Cut pork meat in medium size pieces and marinate with salt overnight.

Place meat in a heavy bottom pan and cover with water.

Bring to a boil, covered, and simmer until water is evaporated. Remove cover and continue cooking pork in their own fat until meat is tender and golden.


Pork in a Cilantro Sauce / Seco de Cerdo

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

Ingredients :

4 lb pork meat, cut in medium size pieces
2 onions, finely chopped
2 garlic cloves, minced
¼ cup vegetable oil
1 fresh red pepper, seedless, cut julienne
1 cup cilantro leaves, blended with very little water
1 beef bouillon cube dissolved in ½ cup hot water
1 cup dry white wine
1 bottle of beer
1 tablespoons ají amarillo fresco / fresh yellow aji (chili) blended
8 medium-size golden potatoes, peeled and cut in half
1 carrot, diced
1 cup fresh peas



Spiced Citrus Pork / Adobo de Chancho II

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

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
Oil as needed
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

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

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 / Pork in Tamarind Sauce / Chancho con Tamarindo

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

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 pork for 1 to 2 minutes. Add the tamarind sauce (see recipe below) reduce the heat, and cook 4 to 5 minutes more. Season to taste with salt and pepper.

Tamarind Sauce
Ingredients :

½ cup water


Spicy Peruvian Pork

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

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.