Tag: pork
Moo Ping (BBQ Pork Skewers)
Moo Ping (BBQ Pork Skewers)
These bbq pork skewers are just about fool proof to make. They are a great appetizer to make large quantities of at your summer grill outs. Purée all of the marinade ingredients together. Marinate the pork for 4 hours; overnight is even better. Put 2 pieces of meat on a skewer. Either broil or grill the skewers. They will only take 2 minutes a side. And that’s it. Serve with a side of sticky rice.
Equipment
- Blender or food processor
- bamboo skewers
Ingredients
- 2 lbs pork sirloin or shoulder 1/4” thick slices
- 6 garlic cloves
- 2 tbsp cilantro stems chopped
- 2 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 3 tbsp palm sugar chopped
- 1 tbsp vegetable oil
- 1/4 cup coconut milk
- 3 tbsp water
- 1/2 tsp black pepper
- 3 tbsp cornstarch
Instructions
- Purée all of the ingredients except the cornstarch in a blender or food processor.
- Marinate the pork for at least 4 hours, preferably overnight.
- Place 2 pieces of pork on a skewer. Place the skewers on a rack on a baking sheet lined in foil. Sprinkle each side with the cornstarch.
- Turn on the oven’s broiler. Make sure the rack is closest to the broiler. Broil for 2 minutes a side.
Chilorio
Chilorio
Chilorio is a popular dried chili pepper pork stew, hailing from the Mexican state of Sinaloa. Dried ancho chilies are used, making this dish fairly mild. If you want some spice, add in a couple of dried morita chilies. This chili sauce traditionally has vinegar in it, but you can also use orange juice. Chilorio can be found already prepared in delis at Mexican markets. It is even sold in a can.Chilorio is a great protein for tacos, burritos, tortas, gorditas, sopes, tamales, quesadillas, etc.
Equipment
- Food processor or blender
Ingredients
- 2 lbs pork shoulder cubed
- 2 tsp salt
- 3 bay leaves
- 1 1/2 cup water
- 3 dried ancho chilies
- 3 dried morita chilies
- 6 garlic cloves
- 2 tsp oregano
- 2 tsp cumin
- 1 cup orange juice
Instructions
- Add the pork, salt, bay leaves, and water to a Dutch oven. Bring to a boil 0ver medium high heat. Cover and simmer for 45 minutes.
- While the pork is simmering, soak the dried chilies in hot water for 20 minutes.
- Add the dried chilies plus a 1/2 cup of the soaking liquid, garlic, oregano, cumin, and 1/2 cup of orange juice to the blender.
- Purée until smooth.
- After the pork has simmered for 45 minutes, remove the cover and let the liquid evaporate. Let the pork fry in it’s own fat for a few minutes.
- Pour in the rest of the orange juice, deglazing and scraping up the brown bits from the pot. Pour in the chili sauce. Bring to a simmer. Cover and place in a 300 degree preheated oven for 20 minutes.
- Take off the cover and cook for another 20 minutes.
Burmese Pork Curry
Burmese Pork Curry
This pork curry is something special. It is extremely easy to prepare and as far as I’m concerned, might be one of the best comfort foods I’ve ever eaten. The pork falls apart in the aromatic, slightly spicy gravy. The addition of potatoes not only adds a starch to the curry, but helps thicken that magical gravy. The pork curry is traditionally eaten during Christmas, weddings, and large gatherings in Myanmar(formerly Burma), but can be eaten anytime. When choosing the pork for the curry, you want to use cuts with a little more fat since it will be slow cooked for 2 hours. Pork shoulder works the best. Pork belly works well, but will generate more fat to the gravy. Pork sirloin is a great choice if you want the pork to be a little leaner, but still tender enough for braising. Pork loin and tenderloin would not work in this curry. They are too lean and ultimately will be tough if braised.
Servings: 4
Ingredients
- 2 lbs pork shoulder, sirloin, or belly cubed
- 1 tsp salt
- 2 tsp ground turmeric
- 2 tbsp vegetable oil
- 1/2 large yellow onion diced
- 6 garlic cloves minced
- 4 green bird’s eye chilies minced
- 1 tsp paprika
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1 tbsp brown sugar
- 1 cinnamon stick
- 2 cups water
- 2 tbsp fish sauce
- 3 medium potatoes sliced 1/2” thick
- 1/2 bunch cilantro chopped
Instructions
- Marinate the pork with 1 tsp of turmeric and salt for at least 4 hours, preferably overnight.
- Heat up cooking oil in a large Dutch oven over medium high. Sauté the onions, garlic, and chilies for 5 minutes.
- Stir in the paprika, cumin, chili powder, brown sugar, cinnamon stick, and the rest of the turmeric. Continue sautéing for 5 minutes.
- Add in the pork, browning for 5 minutes.
- Pour in 2 cups of water. Bring to a boil. Place the pot in a preheated 300 degree oven covered for 1 hour.
- Season the pork with fish sauce. Add in the potatoes. Put the cover back on and place back in the oven for 45 minutes.
- Add in the cilantro.
