Tag: pork
Pork Griot
Pork Griot
Griot de porc is the pinnacle of pork dishes in Haitian cuisine. Cubed pieces of pork shoulder are marinated in sour orange juice and herbs, then slow roasted for a couple hours. The juices are strained from the pork and reduced down. The pork is then broiled and drenched in the sour orange sauce. You most likely won’t be able to find sour oranges in the U.S. You can substitute the juice of 3 limes and 2 oranges.
Ingredients
- 3 lbs pork shoulder cut into 1” cubes
- 3 limes juiced
- 2 oranges juiced
- 1/2 medium onion sliced
- 6 garlic cloves minced
- 2 jalapeños sliced
- 2 green onions chopped
- 3 tbsp parsley chopped
- 1 tbsp fresh thyme
- 1 tsp smoked paprika
- 1/2 tsp white pepper
- 1 tbsp chicken bouillon
- salt to taste
Instructions
- Mix all of the marinade ingredients together.
- Marinate the pork in a gallon sized storage bag for 8 hours, preferably overnight.
- Preheat the oven to 325 degrees. Place the pork with all of the marinade in a Dutch oven.
- Roast for 2 hours.
- Strain the juices from the meat.
- Pour the juices in a pot over high heat.
- Reduce the juices down for 7 minutes.
- Turn on the broiler. Position the oven’s rack 6” from it. Line a baking pan with foil. Place the pork in a single layer on the pan. Try to make sure and remove any extra herbs and veggies from the pork. Spoon a couple tbsp of the juices over the pork.
- Broil the pork for 5 minutes. Spoon the rest of the juices over the pork.
Boerewors
Boerewors
Boerewors is a popular South African sausage. The sausage is made up of 2/3 beef, 1/3 pork; with coriander, salt, black pepper, nutmeg, allspice, cloves, and malt vinegar, with gives the sausage a particular taste that is specific to South Africa. The malt vinegar also acts as a preservative. The sausage is typically grilled in an untwisted single coil link. But you can definitely twist it into links and eat it on a bun. If you don’t have a grill, you can pan fry the sausage, or even broil it.
Equipment
- grinder
- sausage stuffer
Ingredients
- 3 lbs beef chuck
- 1 1/2 lbs pork shoulder
- 2 tbsp ground coriander seeds
- 1 tsp allspice
- 1 tsp black pepper
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/3 cup malt vinegar
- hog casings
Instructions
- Mix all of the spices together.
- Grind the chuck and pork shoulder on a medium grind plate 1 time through. Mix in all of the spices and the malt vinegar.
- Let rest for an hour before stuffing to let the ingredients meld.
- Pipe the sausage through a sausage stuffer. I like to use the KitchenAde grinder and sausage stuffer attachments when it’s time to work the beef hammers.
- You can leave the sausage untwisted in a single coil, or you can twist them into 6” links. Let rest for a good 4 hours before cooking.
- Heat up a sauté pan with a tbsp of olive oil over medium high heat. Add in the sausages.
- Sauté for 12-14 minutes, flipping every few minutes to cook evenly.
Tacos Arabes
Tacos Arabes
This is not your typical Mexican taco. Tacos Arabes has its origins from Christian Arab refugees from Palestine, Lebanon, Syria, and Iraq forced into displacement to what is now the Mexican city of Puebla. An estimated 113,000 Arabs had made there home in Mexico in the 1870s. They introduced the concept of shawarma, roasting meat to an open flame upright on a spit, to the Mexican culinary world. Instead of serving the meat in a tortilla, the meat is served on a pita-like flatbread. Originally, lamb was used. But since lamb isn’t very popular in Mexico and is more expensive, the recipe had evolved into pork.If you were to get tacos arabes in Puebla today, you would see a large stack of thinly sliced herb marinated pork shoulder roasting upright on a spit. The meat is shaved off, much like the same way the meat is for a gyro or even tacos al pastor. It will be served with a simple vinegar based chipotle salsa. Since the overwhelming majority of home chefs don’t have an upright spit, you can sauté the marinated pork in a pan for 15 minutes.
Servings: 4
Ingredients
- 2 lbs pork shoulder cut into thin strips
- 1 medium white onion sliced
- 1/4 cup parsley chopped
- 6 garlic cloves minced
- 1 lime juiced
- 4 tbsp oregano
- 2 tbsp thyme
- 4 tsp vinegar
- 3 tsp salt
- 6 bay leaves
- 1/4 cup vegetable oil
Authentic Arabes Salsa
- 1/2 cup water
- 4 tbsp chipotle paste
- 4 tbsp white vinegar
- 1 tbsp tomato paste
- 1 tbsp Mexican oregano
- 1 tsp ground cumin
- 1 tsp salt
Instructions
- Mix all of the ingredients together except the cooking oil.
- Marinate the pork in a gallon sized storage bag for at least 8 hours.
- Heat up cooking oil in a large sauté pan over high heat. Drain the pork of any marinade juices. Add the pork to the sauté pan.
- Cook the pork for 15 minutes. The pork is done when the onions have cooked down.
- To make the salsa, purée all of the ingredients together in a blender or food processor.
Pita Bread
Pita bread can trace it’s roots over 14000 years ago to the Stoned Age in the Middle East. Today, pita bread is a staple of Mediterranean and Middle Eastern cuisine. The yeast leavened flatbread dough is rolled flat. The edges are then tucked up underneath itself into a ball. This allows air to be trapped, creating steam to puff up the flatbread and make a pocket once the dough is baked. There is also pita that is just rolled flat and use more as a wrap, such as is Greek cuisine.
Ingredients
- 1 cup flour
- 1 tsp active dry yeast
- 1/2 tbsp vegetable oil
- 1/4 tsp salt
- 1/8 tsp sugar
- 1 cup warm water
Instructions
- Mix all of the ingredients together.
- On a floured surface, knead the dough fo 7-8 minutes.
- Place the dough in an oiled bowl. Cover with plastic wrap. Keep in a warm place.
- Let dough rise for 2 hours. It will double in volume.
- Roll dough out on a floured surface.
- Cut the dough into 4 pieces.
- Flatten the dough into a circle.
- Tuck the edges up under into itself to form a ball. This helps trap air inside, making the pita light and airy.
- Roll out the dough ball into 1/4” thick discs.
- Preheat the oven to 500 degrees.
- Cook the pita for 4 minutes a side.
