Tag: pork
Adobong Dilaw (Adobo Braised Pork Belly wth Turmeric)
Adobong Dilaw (Adobo Braised Pork Belly with Turmeric)
Adobong Dilaw is adobo braised pork belly with turmeric. The key to great Filipino adobo is to not stir the dish once the vinegar is added. This allows the acidity and raw vinegar taste to cook off properly. If you are on a diet and are concerned about fat content, this dish might not be for you. If you don’t give 2 shits about what you eat and are looking for porky richness, then by all means, cannibalize! Serve with mashed potatoes or steamed rice.
Ingredients
- 1 tbsp vegetable oil
- 1/2 medium onion diced
- 6 garlic cloves minced
- 2 pieces turmeric peeled and julienned
- 1 1/2 lbs skin on pork belly
- 1/4 cup vinegar
- 1/2 cup water
- 3 bay leaves
- salt and pepper to taste
Instructions
- Heat up cooking oil in a large sauté pan over medium high heat. Sauté the onions, garlic, and turmeric for 5 minutes.
- Add in the pork belly. Sauté for 5 minutes.
- Add in the vinegar. Do not stir! Simmer for 5 minutes without touching.
- Pour in the water and add the bay leaves. Cover. Bring to a boil, then reduce the heat to medium low. Simmer for 1 hour.
- Uncover. Season with salt and pepper. Turn the heat up to medium high and cook for 10 more minutes, allowing the sauce to thicken.
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.
