Tag: pork
Habichuelas Guisadas (Puerto Rican Beans)
Habichuelas Guisadas (Puerto Rican Beans)
Beans with potatoes and pork in them! Don’t mind if I do! Puerto Rican beans contain either salt pork or ham that is cubed. You could use slab bacon or even pork belly if you wanted to. Once the pork is cooked, sofrito is added to the pot. Sofrito is a Spanish style mire poiux that gives the beans it’s flavor. Pink beans are used instead of a pinto or a kidney. There is also potatoes and caper stuffed olives. The beans will need to simmer for about 25 minutes. These beans are usually served with rice.
Ingredients
- 3 tbsp olive oil
- 8 oz salt pork or ham cubed
- 1/2 cup sofrito
- 1 tsp ground cumin
- 1 packet Sazon with Achiote no annatto
- 1 cup tomato sauce
- 1 1/2 cups chicken stock
- 2 cans pink beans drained
- 2 medium potatoes peeled and cut into small cubes
- 1/3 cup Spanish olives stuffed with capers
- salt and pepper to taste
Instructions
- Heat up cooking oil in a pot over medium high heat. Sauté the ham for 5 minutes.
- Add in the sofrito, cumin, and sazon. Cook for 2 minutes.
- Add in the beans, potatoes, stuffed olives, chicken stock, and tomato sauce. Bring to a boil. Cover. Reduce the heat to medium low and simmer for 15 minutes.
- Season with salt and pepper. Continue simmer for 10 more minutes until the beans have thickened.
Sofrito
Sofrito is used as a base for soups, stews, beans, and rice in many Spanish speaking countries such as Cuba and Puerto Rico. It is typically made out of a lot of green ingredients such as green bell pepper, cilantro, green onions, and culantro; similar to green seasoning used in African/Caribbean cuisine. Sofrito adds aromatics to whatever you add it to.Sofrito can be stored in the refrigerator for up to a month. I like to freeze it in ice cube trays and store in gallon sized freezer bags. You can then keep your sofrito for up to a year.
Equipment
- Food processor or blender
Ingredients
- 2 small green bell pepper seeded and chopped
- 1 red bell pepper
- 1 1/2 cup cilantro
- 1 1/2 cup culantro
- 1 head garlic
- 1 medium white onion
- 4 green onions chopped
- 2 roma tomatoes
- 2 tbsp oregano
Instructions
- Add all of the ingredients to a blender or food processor.
- Purée until smooth. Store in the refrigerator for up to a month or in the freezer for put to a year.
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.
