Tag: pork
Brazilian Tamale Casserole
Brazilian Tamale Casserole
Pamonha de Forno Goiana is a Brazilian style tamale casserole. There are a couple of differences between Mexican and Brazilian tamales. Mexican are made from masa flour while Brazilian are made from puréed corn. Mexican tamales are wrapped in dry husks and steamed; Brazilian are wrapped in fresh corn husks and boiled. Brazilian tamales are eaten sweet or savory, usually stuffed with sausage and cheese. While this isn’t a wrapped tamale, but a reconstructed casserole version that is so damn good it’s hard to not eat the whole baking dish. The assembly couldn’t be easier. Purée the corn, eggs, milk, and seasonings in a blender. Pour half of the batter in a greased baking dish. Place the sausage and half of the cheese over it. Cover with the rest of the batter. Bake at 325 degrees for 40 minutes. Cover with the rest of the cheese and bake at 350 degrees for 10 more minutes. Let this rest for a good 15 minutes before serving.
Equipment
- Blender or food processor
Ingredients
- 4-5 cups corn canned or frozen
- 1 cup milk
- 4 large eggs
- 1 tbsp powdered chicken bouillon
- 1 tsp black pepper
- 1 tsp salt
- 12 oz smoked pork kielbasa sliced 1/2” thick, each slice quartered
- 2 cups mozzarella shredded or cubed
Instructions
- Blend the corn, milk, eggs, bouillon, salt, and pepper until smooth.
- Pour half of the batter in a well greased baking dish. Top with the smoked sausage and half the cheese.
- Pour the rest of the batter over the top. Bake in a preheated 325 degree oven for 40 minutes.
- Place the remaining cheese beef the top. Increase the oven temp to 350 degrees. Bake for 10 more minutes.
Moo Manoa (Garlic Lime Pork)
Moo Manoa (Garlic Lime Pork)
This garlic lime pork has all of the complexities of Thai food: sweet, salty, sour, and spicy. Pork is the traditional protein used in this dish, but you can use beef, chicken, or shrimp. This recipe is fairly healthy and easy to make. You can eat moo manoa as an appetizer or main course. This can be eaten not just as a salad. Why couldn’t pork go into a taco and the cabbage be tossed with the mint and dressing, topping the taco? Why not put the pork on a toasted baguette with the same cabbage and mint salad? Smoke deeper and expand your mind.
Servings: 4
Equipment
- mortar and pestle
Ingredients
- 1 lb pork sirloin sliced less than 1/4” thick
- 6 tbsp water
- 2 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp vegetable oil
- 4 cups cabbage shredded
Dressing
- 6 garlic cloves
- 4 Thai chilies 2 red, 2 green
- 3 tbsp palm sugar chopped
- 6 tbsp lime juice
- 4 tbsp fish sauce
- 2 tbsp cilantro chopped
Garnish
- mint leaves roughly torn
Instructions
Velveting the Pork
- Mix together the water, cornstarch, soy sauce, and vegetable oil.
- Add in the sliced pork and marinate for 20 minutes.
- Bring a pot of water to a hard boil. Drop in the pork and cook for just 30 seconds.
- Scoop out and set aside.
Dressing
- Pound the garlic, chilies, and palm sugar to a paste in a mortar and pestle.
- Add in the lime juice and fish sauce. Keep pounding.
- Stir in the cilantro.
Assembly
- Top the shredded cabbage with the pork. Spoon the dressing over the pork. Garnish with mints leaves.
Chiapas Roast Pork
Chiapas Roast Pork
Cochito al horno is the Mexican state of Chiapas most popular recipe. This pork adobo is traditionally roasted in a clay pot, but a Dutch oven or baking dish will get the job done. Serve the pork with tortillas, beans, rice, and all of the fixings. If there are any leftovers, the pork is great on sandwiches.
Equipment
- Food processor or blender
Ingredients
- 3 lbs pork shoulder cut into 2”-3” pieces
- 6 dried ancho peppers
- 2 medium tomatoes diced
- 1/2 medium white onion
- 5 garlic cloves
- 12 allspice berries ground in a spice grinder
- 3 whole cloves ground in a spice grinder
- 6 bay leaves ground in a spice grinder
- 1 cinnamon stick ground in a spice grinder
- 1 tbsp dried thyme
- 1/2 cup vinegar
- salt to taste
Instructions
- Soak the ancho chilies in hot water for 20 minutes.
- Add the soaked chilies and 1 1/2 cups of the soaking liquid along with the tomatoes, onions, garlic, dried spices, and vinegar to a food processor.
- Purée until smooth.
- Preheat the oven to 350 degrees. Pour the sauce over the pork shoulder in a Dutch oven. Roast covered for 90 minutes.
- Take the cover off the pot and roast for 20 more minutes.
