Tag: main course
Pork Belly Carnitas
Pork Belly Carnitas
Recently, I’ve been eating a lot of pork belly in taco form. Instead of just browning it until crispy, I wanted to prepare it like carnitas. Typically, carnitas is pork shoulder simmered with lard, then browned. Since there is a lot of fat in pork belly, I omitted the lard. Most of the fat rendered out of the belly, allowing it to brown in its own fat. The belly was nice and crispy, but still tender.
Ingredients
- 1 1/2 lbs pork belly cut into small cubes
- 2 cups water
- salt to taste
Tacos
- vegetable oil
- corn tortillas
- white onion finely chopped
- cilantro chopped
- hot sauce
- lime wedges
Instructions
- Bring the water and pork belly to a boil in a sauté pan. Simmer for 1 hour on low.
- Increase the heat. Cook off all the water. Season with salt.
- Turn the heat to medium low and brown the pork belly until crispy; about 10-15 minutes. Drain any excess fat.
Greek Marinated Grilled Shrimp
Greek Marinated Grilled Shrimp
This is a pretty standard Greek marinade for shrimp. Since the marinade has lemon zest, you will only want to marinate the shrimp for no more than 15 minutes or the acidity of the zest will start to cook the shrimp. This marinade is also great on most types of fish and seafood, as well as chicken.
Equipment
- metal skewers
- charcoal
- chimney starter
- charcoal grill
Ingredients
- 1 lb 16/20 ct. shrimp peeled and deveined
- 2 tbsp olive oil
- 2 tbsp parsley finely chopped
- 4 garlic cloves minced
- 1 lemon zested
- 1 tsp Greek oregano
- 1 tsp paprika
- 1/2 tsp ground coriander
- 1/2 tsp red pepper flakes
- 1/2 tsp sea salt
Instructions
- Mix together the marinade ingredients and toss with the shrimp. Marinate for 15 minutes.
- Skewer up the shrimp.
- Let your charcoal turn gray in your chimney starter. Pour in the grill in a single layer and place on the grill grate. Place the shrimp directly over the charcoal.
- Grill the shrimp for 3 minutes a side.
Mote Pillo
Mote Pillo
Mote pillo is a traditional Ecuadorian dish of hominy sautéed with onions, garlic, and achiote, with scrambled eggs. While typically eaten at breakfast with slices of queso fresco and black coffee, mote pillo also makes a great side dish with grilled and roasted meats.
Ingredients
- 1 lb cooked hominy
- 2 tbsp butter
- 4 large eggs beaten
- 1 cup white onion finely chopped
- 3 garlic cloves minced
- 1/4 tsp ground achiote
- 1/4 cup milk
- 2 tbsp chives finely chopped
- 2 green onions finely chopped
- 1 tbsp cilantro finely chopped
- salt to taste
Instructions
- Melt the butter in a sauté pan over medium heat. Cook the onions, garlic, achiote, and salt for 5 minutes.
- Add in the hominy and cook for 2 minutes.
- Pour in the milk. Cook until the hominy has absorbed all the liquid; about 3 minutes.
- Pour in the eggs. Scramble and cook for 5 minutes.
- Turn off the heat. Stir in the green onions, chives, and cilantro.
