Monday, March 30, 2009

Noodled Pork Meatball

This is an Asian take on pork meatballs. The meatball is wrapped with egg noodle and then baked and deep fried to give it its extra crispiness.

The ground pork is mixed with minced garlic, fish sauce, cilantro, Panko bread crumbs, seasoned with salt and pepper, one egg for binding, and then formed into a ball.

Egg noodles are blanched for about 2-3 minutes in hot boiling water then immediately cooled in a colander. The noodles are then wound onto the meatball.

Bake at 400 degrees for 20 minutes and then deep fry in hot oil for a few minutes to desired crispiness.

Garnish with cilantro and use a chile sauce for dipping. Goes well with fried rice and a cold beverage.

Friday, March 27, 2009

Pernil Al Horno (roasted pork shoulder)

This is a version of roasted pork adapted from Puerto Rican roadside stands were they sell plates of lechon asado (pig roast). The name translates to: horno-cooking as with an oven, pernil-leg of ham/shoulder, cooking of the shoulder.

The pork shoulder is marinaded for about 24 hours in a flavorful mixture of garlic, oregano, red wine vinegar, salt, and pepper and roasted for 3 hours or until the pork falls apart.

Serve on corn tortillas with rice and beans. Enjoy with a cold sweaty beverage.

Thursday, March 26, 2009

Roasted Tomatillo Sauce a.k.a Salsa Verde

Roasted Tomatillo Sauce is a great condiment for pork. Tomatillos, white onion, poblano peppers, and garlic are seasoned with salt and pepper and drizzled with canola oil. I added a few squeezes of fresh lime and a pinch of sea salt. I also added cilantro. The roasting brings out punchy, juicy flavors that enhance the pork experience.

I roasted them for about 30-35 minutes at 375-400 degrees and then pureed them in a food processor.

Puree to a nice sauce consistency.

Roasted Tomatillo Sauce - the great side kick to Pork!

Tuesday, March 24, 2009

Yellow Cornmeal Encrusted Side Pork with Fried Pork Rind

Side Pork is uncured bacon, it is the same cut as slab bacon but it is fresh. It is taken from the section of side that remains after the loin and spareribs are removed.

There is a section of pork skin at the edge of the side pork. I cut the rind and pan-fried it and added a little sea salt.

The Side Pork was rolled in yellow cornmeal and pan-fried. It has a crunchy exterior and porky goodness on the inside. It renders little fat but enough to fry itself. Suits well as an appetizer or topping for burgers/sandwiches.

Serve with a chilled beer.

Wednesday, March 4, 2009

Chicken Chorizo Tacos with Avocado Relish

Chorizo, Mexican style, is an encased sausage made from fatty pork, fried on a skillet until it turns deep red and crispy. It is not too spicy to taste but adds enough flavor to any dish.

The chicken thighs were slow roasted seasoned with homemade chile spice.

The avocado relish brings a slight sweetness to the taco and balances the spicy chicken and chorizo.

Serve with a Modelo cerveza.