Tag: main course
Cuban-Style Pork Chops
Cuban-Style Pork Chops
Cuban-style pork chops are marinated in sour orange juice, white wine, a lot of garlic, cumin, and oregano. The pork gets seared for a few minutes a side, then removed from the pan. Onions are sautéed, then quickly simmered with the reserved marinade with the pork chops finishing off in the citrusy sauce.
Ingredients
- 4 bone-in pork chops 3/4” – 1” thick
- 1 white onion thinly sliced
- 1/4 cup olive oil
Marinade
- 1/4 cup orange juice
- 1/4 cup lime juice
- 1/2 cup white wine
- 4 garlic cloves minced
- 1 tsp oregano
- 1 tsp ground cumin
- salt to taste
Instructions
- Mix the marinade ingredients together.
- Marinate the pork chops for 8 hours.
- Heat up half of the olive oil on a large sauté pan or griddle over medium high heat. Place the pork chops on the griddle, reserving the marinade.
- Sear the pork chops for 3 minutes a side. Remove from the pan.
- Heat up the rest of the olive oil. Sauté the onions for 5 minutes until translucent.
- Pour the marinade into the pan. Place the pork chops on top of the onions. Turn the heat to medium low and cook the pork chops for 4 more minutes, turning over in the sauce and onions every minute.
Garlic Chive Stir Fry
Garlic Chive Stir Fry
Garlic chive stir fry is a typical Taiwanese home style dish. If you haven’t eaten garlic chives before, you’re missing out. They’re like a cross between green onions and regular chives, with the bite of a green bean. Plus they have a garlicky flavor. This simple stir fry comes together quickly in 10 minutes for about $6; enough for 4 servings. If you don’t eat pork, you can substitute ground beef, chicken, turkey, and even crumbled tofu.
Servings: 4
Ingredients
- 3 tbsp vegetable oil
- 1 lb ground pork
- 3 tsp shaoxing cooking wine
- 3 tbsp light soy sauce
- 1/2 tsp sugar
- 1 tbsp ginger minced
- 2 tbsp garlic minced
- 1/4 cup fermented black beans soaked and rinsed
- 1 small red bell pepper diced
- 1 lb garlic chives cut into 2” pieces
- 1 tsp sesame oil
Instructions
- Heat up 1 tbsp of cooking oil in a large sauté pan or wok over medium high heat. Add in the ground pork.
- Cook for 6 minutes until completely browned. Stir in the cooking wine, 1 tbsp of soy sauce, and the sugar. Remove from the pan and set aside.
- Heat up the rest of the cooking oil. Sauté the ginger and garlic for a minute.
- Add in the fermented black beans and cook for another minute.
- Add in the red bell pepper. Turn the heat up to high and cook for 1 minute.
- Add in the garlic chives and ground pork. Sauté for 1 minute.
- Season with the rest of the soy sauce and sesame oil. Turn off the heat.
Spaghetti con Pollo y Salsa Criolla
Spaghetti con Pollo y Salsa Criolla
There’s obviously a huge Italian influence in this pasta recipe. Spaghetti with chicken in criolla sauce is a commonly eaten at dinner tables all over Colombia. The sauce consists of onion, garlic, tomatoes, and bell peppers sautéed then tossed with chicken and pasta. Instead of finishing it off with parmesan, queso fresco is crumbled over the top.
Ingredients
- 1 lb dried spaghetti noodles
- 1/2 cup chicken stock
- 1 lb boneless skinless chicken thighs cut into small pieces
- 2 tbsp olive oil
- 1/2 cup fresh basil
Salsa Criolla
- 2 tbsp olive oil
- 1 small onion finely chopped
- 3 garlic cloves minced
- 4 roma tomatoes chopped
- 1 small green bell pepper chopped
- 1 small red bell pepper chopped
- 1 tsp thyme
- 1 tsp ground cumin
- 1 tsp oregano
- salt and pepper to taste
Garnish
- queso fresco crumbled
Instructions
- Heat up 2 tbsp of olive oil in a large saucepan over medium high heat. Sauté the chicken until it’s cooked through; about 8 minutes. Remove from the pan.
- Add another 2 tbsp of oil to the pan. Sauté all of the salsa criolla ingredients for 15 minutes.
- While the sauce is cooking, bring a large pot of salted water to a boil. Add in the spaghetti noodles and cook according to the package directions.
- Add in the chicken stock to the sauce.
- Toss the spaghetti noodles in the sauce.
- Toss in the chicken and basil. Cook for 2 minutes.
