Tag: pork
Sudado de Tres Carne (3 Meat Stew)
Sudado de Tres Carnes (3 Meat Stew)
Today is Saturday October 12 in Saint Paul, MN. It is 35 degrees out and snowing in the middle of October. The leaves on the trees are still green and have yet to changed color. Summer into Winter with no in between. It is the perfect time for stew. To end this 2 week kick of Colombian cuisine, I made Sudado de Tres Carnes, 3 meat stew. For the meat, I used beef stew meat, pork riblets, and bone in chicken thighs. They are stewed with alinos columbianos paste, tomato, potatoes, yucca, carrots, and water. That simple. You can serve this as is or over steamed rice. Garnish with cilantro.
Ingredients
- 4 cups water
- 1 cup alinos paste
- 1 lb beef stew meat
- 1 lb pork riblets
- 4 bone in chicken thighs skinned and cut in half
- 1 tomato diced
- 1 lb frozen yucca
- 1 lb potatoes peeled and cubed
- 3 carrots cut into 1” pieces
- 1 tbsp salt
- 2 tsp pepper
- 1/2 cup cilantro chopped
Instructions
- In a large pot or Dutch oven, add in water, alinos paste, chicken, pork, beef, and tomato. Bring to a boil. Cover. Reduce heat to medium low and simmer for 45 minutes.
- Add in the potatoes, yucca, carrots, salt, and pepper. Simmer uncovered for 30 minutes.
- Turn off the heat. Stir in the cilantro.
Cola Braised Pork Riblets (Instant Pot)
Cola Braised Pork Riblets (Instant Pot)
Colombians use cola a lot in cooking. It is used as a braising liquid for meats, in rice, and in desserts. When used with meats such as beef or pork ribs, it adds a savory element to the meat while the sugars caramelize. With the Instant Pot, the ribs only take an hour. The sauce will take another 30 minutes to reduce down.If you don’t have an Instant Pot, you can make these ribs in a slow cooker for 4-5 hours on high or in the oven a 300 degrees for 3 hours. I would cook the ribs in a Dutch oven if you go the oven route. You will be able to thicken the sauce on the stove top. The goal is always to minimize dishes. 1 pot meals by 1 pot head.
Equipment
- instant pot
Ingredients
- 4 lbs pork riblets
- 2 cups cola
- 1 medium white onion diced
- 1 head garlic cloves left whole
- salt and pepper to taste
- 2 tbsp tomato paste
- 2 tbsp honey
- 1 tbsp sugar
Instructions
- Add the ribs, cola, garlic, onion, salt and pepper to your Instant Pot. Turn the function to Pressure Cook on high for 60 minutes. Start.
- Release the pressure.
- Scoop out the riblets with a slotted spoon into a bowl.
- Turn the function to Sauté on high for 30 minutes. Stir in the tomato paste, honey, and sugar.
- This will take the whole 30 minutes to reduce down and thicken. Give it a stir every few minutes while it reduces.
- Coat and toss the riblets in the sauce.
Braised Pork Shanks with Black Beans
Braised Pork Shanks with Black Beans
Shanks from any animal are one of my favorite cuts. The shank is between the knee and ankle. Regardless of what animal you are using, shanks need to be braised for a long period of time in order to become tender. Other than the meat being extremely tender and flavorful, my favorite part of shanks is the bone marrow from inside the shin bone. Suck out that meat jelly goodness.This just so happens to be one of the easiest and least expensive recipes on stonedsoup.net. Pork shanks at my local Asian market cost $1.79lb; costing me $4 just for all of this meat. The can of black beans cost less than $1. I always have on hand in abundance all of the other ingredients. So this entire meal that is enough for 4 large servings cost around $6 to make. You can’t eat out a meal of this quality for at price.One pot meals by one pothead.
Ingredients
- 2 tbsp vegetable oil
- 2-2 1/2 lbs pork shanks
- 1 tsp coriander seeds
- 1 tsp sichuan peppercorns
- 2 whole star anise
- 1 cinnamon stick
- 6 garlic cloves
- 3 green onion cut into 3rds
- 2” ginger cut in half
- 1/4 tsp five spice powder
- 4 cups water
- 4 tbsp light soy sauce
- 2 tsp dark soy sauce
- 2 tbsp palm sugar
- 1 can black beans plus all of the liquid
Instructions
- Place Sichuan peppercorns, coriander seeds, and star anise in the middle of a 6”x6” piece of cheese cloth.
- Fold it over like so.
- Tie it into a knot. This is also a great way to wrap up a bud if you don’t have baggies or a flour tortilla.
- Heat up cooking oil in a Dutch oven over medium high heat. Add in the pork shanks. Sear on both sides for 3-4 minutes.
- Pour in the water along with the garlic, ginger, green onion, cinnamon stick, five spice powder, and the cheese cloth spice sack. Bring to a boil. Cover. Reduce the heat to low. Simmer for 40 minutes.
- Add in th soy sauces and palm sugar. Cover. Turn heat up to medium high. Simmer for an hour.
- Add in a can of black beans with it’s liquid. Cover and continue to simmer on medium high heat for another hour.
- The liquid at this point should’ve reduced by more than half. If there is more liquid in the pot then that, uncover and continue to simmer for another 10 minutes.
