Tag: pork
Roast Pork and Pineapple
Roast Pork and Pineapple
Pork is the most popular meat in all Latin countries. This recipe consists of dry rubbing the pork and roasting with fresh pineapple and sweet onions. The pork generates a lot of pan juices that gets turned into a pork/pineapple gravy. The gravy is then ladled back over the pork. What sounds better than this? The recipe calls for 4-5lbs of a pork loin roast. I always recommend using bone in, but boneless will work too. I happened to have 4lbs of bone in country style ribs, so I used that instead of a roast. Country style ribs aren’t actually ribs, but the rib end of a pork loin, cut in half to slightly resemble a rib. Both will cook the same way.
Ingredients
Spice Rub
- 1 tbsp cumin
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika
- 1 tsp cinnamon
- 1 tsp salt
- 1 tsp black pepper
Roast Pork and Pineapple
- 1 tbsp olive oil
- 4-5 lbs pork loin roast or bone in country style ribs
- 1 small pineapple cored and sliced into 1/2” thick rings
- 1 sweet onion sliced
- 2 cups pineapple juice
- 3 tbsp butter
Gravy
- 2 cups pan juices from roasting strained
- 1/4 cup heavy cream
- 1 tbsp cornstarch
Garnish
- cilantro chopped
Instructions
- Mix together all of the dry spices.
- Rub the pork down with olive oil and the spice dry rub.
- Preheat the oven to 400 degrees. Lay the pork down the center of a roasting pan. Arrange the onions around the perimeter of the pork, with the pineapple layer across the top. Pour in the 2 cups of pineapple juice. Roast uncovered for 45 minutes.
- Take the pork out of the oven. Cover with foil. Turn the oven down to 300 degrees. Roast for 1 hour. Baste with the juices half way into the hour.
- Take out of the oven and uncover. Place the butter across the top of the pork and let rest for 10 minutes.
- Strain 2 cups of the pan juices into a small pot. Simmer for 10 minutes.
- Mix together the heavy cream and cornstarch. Whisk into the pan juices to make a gravy.
- Serve with mashed potatoes. Ladle the gravy over the pork and potatoes. Garnish with cilantro.
Steamed Dumplings in Chili Oil
Steamed Dumplings in Chili Oil
In the continuation of stripping the lining of my insides, I made these simple pork and shrimp dumplings drowned in chili oil. These dumplings are so addictive, I recommend making a double batch and freezing them down, storing in a freezer bag so you can make these anytime. They only take 10 minutes to steam. These dumplings can also be boiled, only taking 5-6 minutes.
Equipment
- steamer basket
Ingredients
Pork and Shrimp Dumplings
- 1/2 lb shrimp peeled and deveined, finely chopped
- 1/2 lb ground pork
- 1 tbsp soy sauce
- 1 tbsp shaoxing cooking wine
- 1 tbsp sesame oil
- 1/2 tbsp cornstarch
- 2 tsp garlic minced
- 2 tsp ginger minced
- 2 green onions finely chopped
- 1/4 tsp sugar
- 1/4 tsp back pepper
- wonton wrappers
Chili Oil Sauce
- 2 tbsp chili oil
- 1 tbsp black vinegar
- 1 tbsp light soy sauce
- 1/2 tbsp sugar
Garnish
- cilantro chopped
- sesame seeds
Instructions
- Combine all of the dumpling ingredients.
- Mix thoroughly.
- Add a tsp of the dumpling filling to the center of a square wonton wrapper.
- Fold up the corners and give it a tight pinch. Use water to help seal.
- You should yield about 3 dozen dumplings.
- Line a steamer basket with parchment paper. Place dumplings in the steamer in a single layer. Steam for 10 minutes.
- While the dumplings are steaming, mix together the chili oil sauce ingredients.
- Cover the dumplings in the chili oil sauce. Garnish with cilantro and sesame seeds.
Kikiam
Kikiam
Kikiam are a popular street food in the Philippines. They consist of ground meat with a variety of vegetables rolled in bean curd sheets. They are then steamed, then deep fried. The kikiam are then sliced in 1” pieces. They can be eaten as an appetizer dipped in banana ketchup or served as a main course with garlic fried rice.You can use ground pork, chicken, beef, or mince fish for the meat filling. In addition to the water chestnuts, carrots, and green onions; shiitake mushrooms, onions, and garlic can be used in the filling. The bean curd sheets give the pork roll a crispy outside, very similar in texture to fried tofu.
Ingredients
- 1 lb ground pork
- 1/2 lb shrimp peeled and deveined, roughly chopped
- 1 large carrot grated
- 1 cup water chestnuts finely chopped
- 4 green onions chopped
- 1 tbsp five spice powder
- 2 tsp salt
- 1 tsp pepper
- 1 tbsp cornstarch
- 2 tbsp water
- 4 bean curd sheets 10” squares
- vegetable oil for frying
Instructions
- Mix together the cornstarch and water.
- Add the slurry to the ground pork, shrimp, carrots, water chestnuts, green onion, five spice, salt and pepper. Mix thoroughly.
- Boil the bean curd sheets for a couple of minutes to loosen them up. Drain, then squeeze out any excess water.
- Take 1 cup of the pork mixture and form it into a log shape. Place in the center of a bean curd sheet.
- Fold the bottom of the bean curd sheet over the pork mixture. Pull it tight.
- Roll it up tight.
- Repeat these steps until all of the pork is used up.
- Anything that won’t be immediately cooked can be stored in a freezer bag.
- Place the pork rolls in a steamer.
- Steam for 15 minutes. Let completely cool before frying.
- Fill up a pot of oil 2” high. Heat to 350 degrees. Fry for 6-8 minutes, until the kikiam are crispy on all sides.
- Drain on paper towel. Let rest for 5 minutes.
