Feb 042011
 

Pictures

Pork Al Pastor Tacos

Pork Al Pastor Tacos

the Ingredients

the Ingredients

Pork Tenderloin Slices

Pork Tenderloin Slices

Bag o' Pork

Bag o' Pork

Adding Pineapple

Adding Pineapple

Adding Onions

Adding Onions

Adding Orange Juice

Adding Orange Juice

Adding White Vinegar

Adding White Vinegar

Adding Vegetable Oil

Adding Vegetable Oil

Adding Ground Chili Powder

Adding Ground Chili Powder

Adding Jalapenos

Adding Jalapenos

Adding Sea Salt

Adding Sea Salt

Adding Dried Oregano

Adding Dried Oregano

Adding Cumin

Adding Cumin

Adding Garlic

Adding Garlic

Ready to Mix

Ready to Mix

Pre-Blending

Pre-Blending

Blending

Blending

Blending

Blending

Blended

Blended

Adding to Pork

Adding to Pork

Pork Marinading

Pork Marinading

Justin Putting the Pork on the Grill

Justin Putting the Pork on the Grill

Grilling

Grilling

Plate o' Meat and Pineapple

Plate o' Meat and Pineapple

Chopping

Chopping

All Mixed Up

All Mixed Up

Pork Al Pastor with Grilled Pineapple Guacamole

Pork Al Pastor with Grilled Pineapple Guacamole

Pork Al Pastor

1 1/2 pounds pork loin, trimmed and cut into 1/2-inch slices
1 whole pineapple, peeled, cored and cut into 1/2-inch rings
1 cup onion, chopped
1/2 cup orange juice
1/4 cup white vinegar
3 tablespoons vegetable oil
3 tablespoons ground guajillo or pasillo chile peppers, *see Note
1 whole jalapeno, chopped
2 teaspoons kosher salt
3 cloves garlic, peeled and halved
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 cup fresh cilantro, chopped

Place pork in large resealable bag.

For marinade, in a blender or food processor, combine three of the pineapple rings, onion, orange juice, vinegar, oil, ground guajillo chili pepper, jalapenos, kosher salt, garlic, oregano, and cumin. Cover and blend or process until smooth. Pour over pork. Seal bag; turn to coat pork. Marinate in refrigerator for 4 – 24 hours.

Drain pork and discard marinade. For a charcoal grill place five of the pineapple rings and all the pork slices on the rrill rack directly over medium coals. Grill uncovered for 10 to 12 minutes or until the pork is done (160f) and pineapple is browned, turning once half way through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place five of the pineapple rings and all the pork slices on grill racks over heat. Cover and grill as above.) Reserve remaining pineapple for another use.

Transfer grilled pineapple and pork to a cutting board; cut pineapple and pork into 1/2-inch pieces. In a medium bowl, toss together pineapple, pork and cilantro. Makes 5 cups filling.

NOTES- I used pork tenderloin and it melted in my mouth! Also I used ground ancho chili powder and skipped the cilantro (Justin’s not a big cilantro fan). This was SO good!!! It made a lot and I plan to enjoy the leftovers!!

The recipe came from a Better Homes and Garden special interest magazine on Mexican food.

Aug 062010
 

I totally slacked on taking pictures this time. However my puppy was trying to eat my house while I cooked, so cut my some slack already!!!

Pictures

the Ingredients

the Ingredients

Cooking!

Cooking!

Adding Mangos

Adding Mangos

Simmering

Simmering

Justin's Plate

Justin's Plate

My Plate

My Plate

Pork and Mango Curry
from Jerk Barbecue from Jamaica by Helen Willinsky

3 tablespoons flour
1 1/2 pounds pork tenderloin, cut into 1″ cubes
2 tablespoons vegetable oil
1 whole onion, thinly sliced
2 whole red bell pepper, or green, sliced
1 tablespoon curry powder
2 tablespoons Dry Jerk Seasoning, recipe to follow
1 1 inch piece fresh ginger, grated
1 16 ounce can canned diced tomatoes
2 teaspoons tomato paste
1 1/2 cups chicken broth
1 1/2 pounds potatoes, peeled and cubed
2 whole mangos, peeled, pitted and sliced

Place the flour in a bag and add the pork cubes. Toss to coat.

Heat the oil in a Dutch oven. Add the pork and saute for about 5 minutes. Add the onion and bell peppers and saute for 3 more minutes. Stir in curry, Dry Jerk Seasoning, and ginger. Cook and stir constantly for 1 minutes. Add the tomatoes, tomato paste, broth and potatoes. Stir well to mix, the cook for 15 minutes over low heat. Add the mango slices and continue to cook until the potatoes are tender, 20 to 25 minutes (SEE MY NOTES). Serve with rice, boiled green bananas, chutney and fried plantainers.

Dry Jerk Seasoning

1 tablespoon onion flakes
1 tablespoon onion powder
2 teaspoons ground thyme
2 teaspoons salt
1 teaspoon ground allspice
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
2 teaspoons sugar
1 teaspoon coarsely ground pepper
1 teaspoon cayenne
2 teaspoons dried chives

Mix together all the ingredients. Store leftovers in a tightly closed jar. Makes 5 tablespoons

****MY NOTES****
I followed the directions and lets just say the potatoes were not close to being done after 25 minutes, and I didn’t cook on low, just medium/low. I cooked it for a total of 45 minutes (after the first 15) then the potatoes were done. I cut smallish cubes too. Also because of this the mangos pretty much disintegrated. It was still really good though. Next time I would wait to add the mangos till later so that they actually exist in the curry!

Jun 142010
 

Again another favorite! I got this recipe here.

Marinading

The Dipping Sauce Ingredients

Grilling the Chops

Dinner!!!

Thai-Style Pork Chops

1 1/2 pounds pork chops (about 1 inch thick)
1/4 cup soy sauce
1/4 cup water
1 clove garlic, minced
1 teaspoon pepper
1/2 teaspoon ground ginger
Dipping Sauce:
1/8 cup water
1 clove garlic
3 whole jalapenos, chopped
1 tablespoon vegetable oil
1 tablespoon lime juice, or lemon juice
1 tablespoon soy sauce
1/2 teaspoon fish sauce

For marinade, in a small bowl combine 1/4 cup soy sauce, 1/4 cup water, 1 clove minced garlic, pepper and ginger.

Place pork chops in a 1-gallon self-sealing bag, pour marinade over, seal bag and marinate in refrigerator for 4 hours or overnight. Drain chops, discarding marinade.

Place chopsĀ  grill directly over medium-hot coals. Lower grill hood and grill chops for 4 to 6 minutes, turn chops and grill for 4 to 6 minutes more until chops are just done.

Meanwhile, for Dipping Sauce, blend all remaining ingredients in blender container until almost smooth. Serve with chops and rice.

Depending on how spicy you like your food you can add more or less jalapenos (or serranos depending on what I have on hand). I usually put in 3 and it’s GOOD, but I like spicy food!