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Jamaican Jerk Skewers
Jamaican Jerk Skewers
Want a quick and easy appetizer? Well this is it. Here is a good example of the versatility of the Jamaican Jerk marinade. I made 3 different skeweres in this recipe: pork, chicken, and shrimp.For the chicken, I used boneless skinless thighs. You can definitely use chicken breast if you want. Just my personal preferance. For the pork, I used pork sirloin. Pork loin or tenderloin are also suitable substitutes to use. For the shrimp, I used 21-25 count. For maximum flavor, the pork and chicken should marinate overnight. Shrimp doesn't need to marinate for more than 15 minutes.If you would prefer to grill these, please do. They will take about the same time on a hot charcoal grill.
Ingredients
- boneless skinless chicken thighs
- pork sirloin
- shrimp peeled and deveined
- Jamaican jerk marinade
Instructions
- Slice the pork sirloin into 1/4" thick slices.
- Marinate the pork sirloin slices overnight.
- Cut the boneless skinless chicken thighs into thirds length wise.
- Marinate the boneless skinless chicken thighs overnight.
- Marinate the shrimp for 15 minutes.
- Set your oven to broil. Skewer up all of the pork, chicken, and shrimp. Make sure that our skewers were saoking in water for at least 30 minutes to prevent burning.
- Put the skewers on a rack on a baking sheet lined with foil.
- The chicken skewers will take 7-8 minutes a side.
- The pork skewers with take 6 minutes a side. The shrimp skewers take 3-4 minutes a side.
Pork Adobong Sitaw
Pork Adobong Sitaw
Another great Filipino adobo recipe, this time with pork and long beans. There are a couple of options you can use for the protein. Either pork shoulder or pork belly work well with this recipe. I would not recommend using pork loin or tenderloin. They are too lean and will be tough if cooked for an hour.Long beans are very similar to green beans except they are really long and a lot firmer. They are meant to have a slight crunch to them when cooked. If you can't find long beans, substitute green beans; just make sure to not overcook the green beans at the end. Cook them for 5 minutes instead of 10.
Ingredients
- 1 tbsp vegetable oil
- 1 lb pork shoulder or pork belly cubed
- 1 small onion finlely diced
- 6 garlic cloves minced
- 3/4 cup vinegar
- 1/4 cup soy sauce
- 1/2 cup water
- 8 oz long beans trimmed, cut into 3" pieces
- salt and pepper to taste
Garnish
- fried garlic
Instructions
- Heat up cooking oil in a large saute pan over medum high heat. Add in the pork, cooking until browned, 6-8 minutes.
- Stir in the onions and garlic. Cook for 5 minutes.
- Pour in the vinegar. Do not stir. Bring to a boil. Reduce heat and simmer for 5 minutes.
- Add in the water and soy sauce. Cover and let simmer for 1 hour.
- Uncover. Season with salt and pepper. Add in the long beans and simmer for another 10 minutes.
- Serve with steamed rice. Garnish with fried garlic.
Liver and Leeks
Liver and Leeks
I've always been a big fan of liver. This is the first time I've ever cooked with pork liver. I must say that I like it a lot more than beef. I didn't expect it to be so mild in flavor. It is also only $1.99lb at my local asian market. This is a great dish to introduce liver to someone who is "liver curious." If you prefer to use beef or chicken livers, please do so.
Ingredients
- 1 lb pork liver 1/2" thick pieces
- 2 leeks chopped
- 8 oz shiitake mushroom sliced
- 6 garlic cloves minced
- 1 tsp black pepper.
- 1 tbsp fish sauce
- 4 tbsp oyster sauce
- 2 tsp sugar
- 2 tbsp vegetable or canola oil
Instructions
- Mix together fish sauce, oyster sauce, and sugar. Set aside.
- Heat cooking oil in a large saute pan over medium high heat. Add in the shiitake mushrooms. Cook for 3-4 minutes.
- Add in the garlic and liver. Cook for 1 minute. Season with black pepper.
- Stir in the leeks. Cook for 2 minutes.
- Stir in the sauce mix and cook for 3 minutes.
- Serve with steamed rice.
