Tag: Colombian
Chuzos o Pinchos de Cerdo (Grilled Pork Skewers)
Chuzos o Pinchos de Cerdo (Grilled Pork Skewers)
These pork skewers are found all over Columbia from street venders. What makes these unique is that they are both marinated and basted with the same marinade. The beer helps break down the connective tissues of the pork, acting as a tenderizer. The pinchos taste the best when they are marinated for 24 hours. These can be either grilled or broiled; both for the same amount of time over or under direct heat, depending on your chosen method of charification.I used pork sirloin for the meat. It is tender while still slightly lean, and costs $1.99lb. Pork sirloin is the equivalent cut as beef sirloin tip. Pork sirloin is an under utilized cut and is a better option in overall tenderness and price point compared to pork loin or tenderloin.
Equipment
- food processor
- metal skewers
Ingredients
- 2 lbs pork sirloin or tenderloin cubed
- 1 medium onion chopped
- 8 garlic cloves
- 4 green onion chopped
- 1 tsp cumin
- 1 cup beer
- 2 tsp salt
- 1 tsp black pepper
Instructions
- Put all of the ingredients, minus the pork, in a blender.
- Purée
- Cut the pork sirloin into 1 1/2” cubes.
- Marinate in the beer marinade overnight.
- Turn on your broiler. Skewer the chunks of marinated pork. Place on a rack on a baking pan lined in foil.
- Broil the pork for 5 minutes a side.
Chuyaco (Colombian Orange Salad)
Chuyaco (Colombian Orange Salad)
This orange salad is quite refreshing with a bite of heat from the habanero. This only takes 10 minutes to prepare and pairs great with meat and seafood.
Ingredients
- 6 oranges
- 1 cup orange juice
- 2 tbsp panela or brown sugar
- 1/4 cup green onions finely chopped
- 1/2 habanero finely chopped
- 1/2 tsp salt
- 1/4 tsp cracked black pepper
Instructions
- With a sharp knife, peel the oranges of the peel and all of the white membrane. Remove any seeds.
- Slice the oranges into 1/4” thick slices.
- Mix together the orange juice, panela, green onion, habanero, salt and pepper. Make sure that the panela is completely dissolved.
- Pour the dressing over the oranges.
Chicharrón Colombiano
Chicharrón Colombiano
Is there a greater gift to man than the belly of swine? The answer is no. No there isn’t. It is so great that we make the decision to fry this gift in it’s own rendered fat while naked, bathing in it’s crackling bukkake of lipidation. Oh yesss! Pinch that pork nipple.
Ingredients
- 1 lb skin on pork belly
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- water enough to cover
Instructions
- Cut 1” cuts crosswise into the meat of a piece of pork belly, but not into the skin. Rub with baking powder, baking soda, and salt.
- Add the pork belly to a large sauté pan. Add enough water to cover the belly. Bring to a boil. Reduce the heat to medium. Cook until all of the water has evaporated.
- Cook the pork belly for 15-20 minutes depending on thickness. Flip the pork belly every couple of minutes to get even browning. The pork will render out plenty of fat, so no oil or lard required.
