Tag: pork
Chicharrón Colombiano
Chicharrón Colombiano
Is there a greater gift to man than the belly of swine? The answer is no. No there isn’t. It is so great that we make the decision to fry this gift in it’s own rendered fat while naked, bathing in it’s crackling bukkake of lipidation. Oh yesss! Pinch that pork nipple.
Ingredients
- 1 lb skin on pork belly
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- water enough to cover
Instructions
- Cut 1” cuts crosswise into the meat of a piece of pork belly, but not into the skin. Rub with baking powder, baking soda, and salt.
- Add the pork belly to a large sauté pan. Add enough water to cover the belly. Bring to a boil. Reduce the heat to medium. Cook until all of the water has evaporated.
- Cook the pork belly for 15-20 minutes depending on thickness. Flip the pork belly every couple of minutes to get even browning. The pork will render out plenty of fat, so no oil or lard required.
Pernil Style Roasted Pork Loin
Pernil Style Roasted Pork Loin
Typically in Latin cuisine, pernil is made out of pork shoulder or leg. This particular Ecuadorian version uses a similar marinade with a boneless pork loin. You end up with nice slices of pork instead of pulled pork. The pork is typically served with boiled potatoes, plantains, tomatoes, and pickl onions. Leftovers are great for sandwiches and tacos.
Ingredients
- 4 lb boneless pork loin roast
- 1 tbsp achiote paste
- 1/4 tsp cloves
- 1 tsp cinnamon
- 2 tsp cumin
- 1 head garlic peeled
- 1 medium onion
- 2 tbsp palm sugar
- 2 oranges juiced
- 1 lemon juiced
- 1 lime juiced
- 1 tbsp salt
- 1/2 tbsp black pepper
Instructions
- Add all of the marinade ingredients into a blender. Purée.
- Marinate for 1 day, up to 3. When ready to roast, preheat the oven to 350 degrees. Place on a rack on a pan lined in foil with a couple cups of water in the bottom.
- Roast the pork loin for an hour. Let rest for 15 minutes before carving.
Pork Donkasu
Pork Donkasu
Pork Donkasu is a panko bread pork cutlet that’s fried and covered in a sweet and savory brown gravy. This is very similar to the Japanese version, pork tonkatsu. The Japanese version is simply served over shredded cabbage with a similar brown sauce. The Korean version is served with shredded cabbage with a mayo/sriracha dressing, pickles, steamed white rice with black sesame seeds, and a dinner roll. Sometimes you’ll see a side of macaroni salad. Pork donkasu are traditionally big as fuck. In order to cook properly, the pork needs to be hammered down to 1/4” thick. So if you want a giant donkasu, cut you pork loin chop to 1” thickness. Butterfly the chop so it’s 1/2” thick. Hammer it down on both sides until it is about a 1/4”. If you don’t want a giant donkasu, cut the chop to 1/2” thick and hammer it down to 1/4”. It will be about half the size of the giant donkasu. I obviously made mine the size of a dinner plate.
Ingredients
- 1 lb boneless pork loin
- 1 tsp salt
- 1 tsp cracked black pepper
- 1 tsp garlic powder
- 3 tbsp flour
- 2 large eggs beaten
- 2 cups panko breadcrumbs
- 1/2 cup vegetable oil
Brown Sauce
- 2 tbsp butter
- 1/4 cup onions finely diced
- 2 tbsp flour
- 1/4 cup ketchup
- 1/4 cup worchesterhire sauce
- 1/4 cup chicken stock
- 1 tbsp whole milk
- 1 tbsp sugar
Instructions
- Cut a 1lb chunk of boneless pork loin in half. Butterfly each half like so. Season with salt, pepper, and garlic powder.
- With a mallet, hammer down the pork loin to 1/4” thick. As you can see in the pic, the pork has doubled its surface are compared to the one that’s not hammered.
- Hammer all over on both sides at least twice.
- Dredge each of the pork cutlets in flour.
- Dip the cutlet in the beaten egg, the the panko breadcrumbs.
- Heat up cooking oil in a large sauté pan over medium high heat. Unless you have a gigantic as fuck sauté pan, you’re going to have to cook these one at a time. Cook for 4 minutes.
- Flip. Cook for another 4 minutes. Drain on paper towel.
- In a small pot over medium high heat, melt the butter. Add the onions. Cook for 5 minutes.
- Add in the flour. Constantly whisk.
- Mix together in another bowl, the Worcester sauce, ketchup, chicken stock, whole milk, and sugar. Add it to the roux. Whisk for 2 minutes until it thickens.
Instead of pickles, I used some pickled shishito peppers that I made. My high ass forgot to make the rice. So I will update the pic sometime in the future. Maybe I’ll add some macaroni salad and a dinner roll? Who knows?
