Tag: pork
Brazilian Style Pork Ribs (Costela de Porco Assada)
Brazilian Style Pork Ribs (Costela de Porco Assada)
I’m a huge fan of ribs if you couldn’t tell from all the recipes on Stoned Soup. But I’m not a huge fan of super saucy ribs. Regular bbq ribs don’t cut it for me. I’m really about accentuating the flavor of the meat instead of drowning them in sauce. This Brazilian style rib recipe is that recipe. The marinade has a strong garlic and onion base with some cider vinegar that helps tenderize the ribs. I recommend marinating the ribs overnight, but 8 hours will do. I like to first bake the ribs in the oven, just for 2 hours at 300 degrees. I heavily wrap them in tin foil. This allows them to steam. Then I like to brown the ribs on the grill. They only need 6-10 minutes a side. Traditionally, Brazilians would just brush the ribs with oil and nothing else. I brushed them with a little honey and cayenne to give them some sweet and spice. The honey helps create a nice caramelized crust without making the ribs sticky.
Equipment
- Blender or food processor
Ingredients
- 4 lbs pork spareribs
Marinade
- 6 garlic cloves
- 1 medium white onion
- 1/2 cup cider vinegar
- 2 tsp dijon mustard
- 2 tsp Worcestershire sauce
- 1 tsp oregano
- 1 tsp ground cumin
- 1 tbsp salt
Glaze
- 1/2 cup honey
- 1/2 tsp cayenne pepper
Instructions
- Purée the marinade ingredients in a blender or food processor.
- Marinate the ribs in gallon sized stir age bags for at least 8 hours, preferably overnight. I like to cut the ribs in half or 3 bone pieces to fit in the bags easier.
- Prehest the oven to 300 degrees. Line the bottom of a baking sheet with foil. Arrange the ribs on the pan, pouring any remaining marinade over them.
- Cover the top of the pan tightly with more foil.
- Bake the ribs for 2 hours.
- Get your grill hot. Place the ribs meat side down. Brown the ribs for 6-10 minutes a side.
- Mix together the honey and cayenne pepper. Brush the ribs with honey. Place on the grill cover and cook for 5 minutes. Brush on 1 more layer and pull off to the side of the grill, letting rest covered for a couple more minutes.
Green Curry Spring Rolls
Green Curry Spring Rolls
This recipe combines 2 of the most popular Thai foods: spring rolls and green curry. They are a great appetizer that you can make in large batches and freeze down for later use. You can use either ground chicken or pork for the protein. The meat cooks down with the curry sauce, absorbing all of the liquid. Veggies are thrown in the last 2 minutes of cooking. A slurry is poured over the filling to help it thicken. Once cooled, place 3 tbsp of the filling across the bottom of the wrapper. Wet the top of the wrapper with warm water to seal the spring roll once rolled. Crimp the spring roll in the middle and cut in half. While my spring roll recipe yields 24 spring rolls, they are twice as big as traditional sized ones. It’s really your call on the size.You can either shallow fry or deep fry the spring rolls. I always prefer shallow frying. You use significantly less oil. I would only deep fry these if I was cooking for a large gathering. They will take about 3 minutes a side when shallow frying. 3-4 minutes total if deep frying. Drain the grease on paper towel. Serve with your favorite sweet chili sauce.
Ingredients
- 1 1/2 cups coconut milk
- 3 tbsp green curry paste
- 1 tbsp palm sugar
- 1 lb ground chicken thigh or lean ground pork
- 1 tbsp fish sauce
- 1 cup carrots grated
- 1/2 cup corn
- 1/2 cup red bell pepper finely chopped
- 6 kaffir lime leaves finely julienned
- 1/2 cup Thai basil finely chopped
- 2 tbsp cornstarch dissolved into 4 tbsp of cold water
- 12 spring roll sheets 8”
- vegetable oil for frying
Instructions
- Over medium heat, reduce the coconut milk down for 5 minutes in a sauté pan or wok. Add in the green curry paste and palm sugar. Let it simmer for 2-3 minutes until thick.
- Add in the ground chicken and fish sauce. Break up all of the lumps. Cook down for 10-12 minutes until all the liquid from the curry paste has cooked up. The meat should be almost dry.
- Add in the basil, carrots, peppers, corn, and lime leaves. Cook for 2 minutes. Pour in the cornstarch slurry and cook for 1 more minute. Let the filling cool before spring rolling.
- Place 3 tbsp worth of the filling across the bottom of a spring roll wrapper like so.
- Wet the top of the wrapper with warm water. This will seal the spring roll. Roll it up tight.
- Crimp the center of the spring roll.
- Cut it in half.
- You should yield 24 spring rolls.
- Heat up 1/2” of vegetable oil in a sauté pan over medium high heat. Fry the spring rolls in batches, making sure to not overcrowd the pan.
- Fry for 3 minutes a side until nice and crispy. Drain the grease on paper towel.
Colombian Style Pork Chops
Colombian Style Pork Chops
The marinade for these Colombian style pork chops is really easy to make. Not only does it go great with pork chops, but is a great marinade for really any cut of pork: baby backs and spare ribs, pork tenderloin, pork shoulder, and pork loin. It also is a great marinade for chicken, shrimp, scallops, salmon, snapper, tuna, swordfish, and on and on…Again, I always recommend using bone in pork chops. They are always juicier. A 1” thick pork chop will take 5-6 minutes per side over direct heat on a grill. Thinner chops will take a minute less; thicker ones at least a minute more per side. Always let what ever meat you are cooking rest for a good 10 minutes before serving to allow the juices to redistribute into the meat. If you cut right into the meat off the grill, the juices bleed out, making the meat dryer.
Servings: 4
Equipment
- food processor
- chimney starter
- charcoal
- charcoal grill
Ingredients
- 4 bone in pork chops 1” thick
- 3 limes juiced
- 1/4 cup olive oil
- 6 garlic cloves minced
- 1 tbsp onion powder
- 1 tbsp thyme
- 1 tbsp ground cumin
- 1 tbsp oregano
- 2 tsp black pepper
- salt to taste
Instructions
- Using a food processor, pulse all the marinade ingredients together.
- Marinate the pork chops for 4 hours.
- Start the charcoal in a chimney starter until they are gray. Pour in the grill and place the grate on. Put the pork chops directly over the charcoal.
- Grill for 5-6 minutes a side.
- Let rest for 5-10 minutes before serving.
