Tag: pork
Chilorio
Chilorio
Chilorio is a popular dried chili pepper pork stew, hailing from the Mexican state of Sinaloa. Dried ancho chilies are used, making this dish fairly mild. If you want some spice, add in a couple of dried morita chilies. This chili sauce traditionally has vinegar in it, but you can also use orange juice. Chilorio can be found already prepared in delis at Mexican markets. It is even sold in a can.Chilorio is a great protein for tacos, burritos, tortas, gorditas, sopes, tamales, quesadillas, etc.
Equipment
- Food processor or blender
Ingredients
- 2 lbs pork shoulder cubed
- 2 tsp salt
- 3 bay leaves
- 1 1/2 cup water
- 3 dried ancho chilies
- 3 dried morita chilies
- 6 garlic cloves
- 2 tsp oregano
- 2 tsp cumin
- 1 cup orange juice
Instructions
- Add the pork, salt, bay leaves, and water to a Dutch oven. Bring to a boil 0ver medium high heat. Cover and simmer for 45 minutes.
- While the pork is simmering, soak the dried chilies in hot water for 20 minutes.
- Add the dried chilies plus a 1/2 cup of the soaking liquid, garlic, oregano, cumin, and 1/2 cup of orange juice to the blender.
- Purée until smooth.
- After the pork has simmered for 45 minutes, remove the cover and let the liquid evaporate. Let the pork fry in it’s own fat for a few minutes.
- Pour in the rest of the orange juice, deglazing and scraping up the brown bits from the pot. Pour in the chili sauce. Bring to a simmer. Cover and place in a 300 degree preheated oven for 20 minutes.
- Take off the cover and cook for another 20 minutes.
Burmese Pork Curry
Burmese Pork Curry
This pork curry is something special. It is extremely easy to prepare and as far as I’m concerned, might be one of the best comfort foods I’ve ever eaten. The pork falls apart in the aromatic, slightly spicy gravy. The addition of potatoes not only adds a starch to the curry, but helps thicken that magical gravy. The pork curry is traditionally eaten during Christmas, weddings, and large gatherings in Myanmar(formerly Burma), but can be eaten anytime. When choosing the pork for the curry, you want to use cuts with a little more fat since it will be slow cooked for 2 hours. Pork shoulder works the best. Pork belly works well, but will generate more fat to the gravy. Pork sirloin is a great choice if you want the pork to be a little leaner, but still tender enough for braising. Pork loin and tenderloin would not work in this curry. They are too lean and ultimately will be tough if braised.
Servings: 4
Ingredients
- 2 lbs pork shoulder, sirloin, or belly cubed
- 1 tsp salt
- 2 tsp ground turmeric
- 2 tbsp vegetable oil
- 1/2 large yellow onion diced
- 6 garlic cloves minced
- 4 green bird’s eye chilies minced
- 1 tsp paprika
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1 tbsp brown sugar
- 1 cinnamon stick
- 2 cups water
- 2 tbsp fish sauce
- 3 medium potatoes sliced 1/2” thick
- 1/2 bunch cilantro chopped
Instructions
- Marinate the pork with 1 tsp of turmeric and salt for at least 4 hours, preferably overnight.
- Heat up cooking oil in a large Dutch oven over medium high. Sauté the onions, garlic, and chilies for 5 minutes.
- Stir in the paprika, cumin, chili powder, brown sugar, cinnamon stick, and the rest of the turmeric. Continue sautéing for 5 minutes.
- Add in the pork, browning for 5 minutes.
- Pour in 2 cups of water. Bring to a boil. Place the pot in a preheated 300 degree oven covered for 1 hour.
- Season the pork with fish sauce. Add in the potatoes. Put the cover back on and place back in the oven for 45 minutes.
- Add in the cilantro.
Goan Pork Vindaloo
Goan Pork Vindaloo
Pork Vindaloo is a popular dish from the Indian state of Goa with a Portuguese influence. Portuguese sailors would preserve raw ingredients in wooden barrels with wine and garlic. The dish was “Indianized” by substituting vinegar for the wine with an addition of dried chilies. The British Indian version of this dish uses malt vinegar. This is a fairly simple dish to make. The pork vindaloo gets it’s heat not from the chilies, but the black peppercorns.
Equipment
- Food processor or immersion blender
Ingredients
- 2 lbs pork sirloin cubed
- 4 tbsp vegetable oil
- 1 tbsp black peppercorns
- 1 cinnamon stick 2”
- 1 green bird’s eye chili slit
- 1 tsp brown sugar
- 1 tsp tamarind paste
- salt to taste
- 1 cup water
Spice Paste
- 6 dried Kashmiri chilies
- 8 garlic cloves chopped
- 2 tbsp ginger chopped
- 1 tsp cumin seeds
- 5 tbsp malt vinegar
Garnish
- cilantro chopped
Instructions
- Purée all of the spice paste ingredients together in a food processor or immersion blender.
- Marinate the cubed pork sirloin for at least 4 hours, preferably overnight.
- Heat up the cooking oil in a large sauté pan over medium heat. Toss in the cinnamon stick, black peppercorns, and green chilies. Fry for a minute.
- Add in the pork with all of it’s marinade. Sear on all sides for 10 minutes.
- Mix in the tamarind paste, brown sugar, and salt. Pour in 1 cup of water.
- Cover and simmer for 1 hour.
- Garnish with chopped cilantro.
