Adobo with Pork and Pineapple

INGREDIENTS

Serves 4

• 900g pork belly, cut into large cubes (for a leaner adobo, use half pork shoulder)
• ½ onion, cut into strips
• 6 cloves garlic, chopped
• ½ cup coconut milk
• ¼ cup Chinese light soy sauce
• ¼ cup vinegar (used apple cider vinegar but a little less than ¼ cup)
• 1 tsp black pepper, ground
• 2 bay leaves
• 2 cups fresh pineapple, cut into small bite-sized pieces (see note)
• Cilantro or green onions for garnish, optional

Note: It’s very important that your pineapple is RIPE, sweet and flavourful. If you use hard, white, underripe pineapple there won’t be much flavour added and defeats the whole purpose. I do recommend using fresh pineapple rather than can. It’s worth the effort of cutting it, trust me!



INSTRUCTIONS

In a large, heavy bottomed pot, add just a little bit of vegetable oil and heat over medium high heat until hot. Add the pork pieces without crowding them and sear until well browned. Flip and brown the other side. Do this in batches as needed. Once the pork is done, set them aside in a bowl. 

If there is too much pork fat in the pot, you may pour some of it out but do not wash the pot. To the pot, add onions and a pinch of salt and cook until it is browned slightly. Then add garlic and stir for one more minute. 

Add the coconut milk and scrape off all the browned bits from the pot. Then add soy sauce, vinegar, bay leaf, black pepper and stir to mix. Add the pork, and then add just enough water so it barely covers the pork. Close the lid and simmer gently for 1 1/2 – 2 hours, or until the pork is fork tender.

At about halfway through the cooking, check the amount of the liquid you have in the pot. If it’s too much, keep the lid ajar to reduce, if there isn’t enough, add some more water. See video for how much sauce you should be aiming for. 

Meanwhile, caramelize the pineapple: Add a little oil to a large skillet and when hot, add the pineapple pieces and sear until browned. Toss them and brown the other side. Set them aside in a bowl.

Once the pork is fork tender, stir in the caramelized pineapple and let simmer for 5 more minutes.
Taste and adjust seasoning and it’s done! Serve with jasmine rice.

Pig cheek vindaloo

Serves 3-4

• 4 tablespoons oil
• 5 dried red Kashmiri chillies (or 2 red dried chillies+ 1 tablespoon paprika)
• 10 cloves
• 1 star anise
• 20 black peppercorns
• 10cm cinnamon stick
• 1 teaspoon cumin seeds
• 4 tablespoons white wine vinegar
• 2 large onions, finely sliced
• 4 garlic cloves, finely sliced
• 4cm ginger, grated
• 200g crushed tinned tomatoes
• 3/4 teaspoons turmeric
• 1 tablespoon sugar
• 1 1/2 teaspoon salt
• 1 kg pig cheek, cut into 4cm x 3cm pieces

Recipe note: A heavy-bottomed casserole pot is ideal for this dish (like a Le Creuset) and you’ll need some sort of grinder, even if it’s your bare hands and a pestle and mortar. 

Put 1 tablespoon of oil into the pot and heat over a medium heat. When hot add the chillies, pepper, star anise, cinnamon and cumin into a pan and stir-fry until the peppercorns swell and you can smell all the spices.
Tip the spices out into a spice grinder (coffee grinder or pestle and mortar) and grind together with 4 tablespoons of vinegar and put to one side.
In the same pot, add 2 tablespoons of oil, when hot, throw in the onions. Cook the onions for 15 minutes on a medium heat until they are soft, browning and caramelized then turn down the heat a little and add the sliced garlic.

Stir the garlic and  grated ginger through , stir again then add the tomatoes. Cook for 5 minutes then add the spice and vinegar paste, sugar, salt and turmeric.  Stir and add the pig cheek.

Coat the meat with the spice paste then just cover with hot (not boiling) water. Stir and bring to a rolling boil then put the lid on and turn the heat down. Leave to cook for 2 ½ to 3 hours, stirring occasionally and topping up with hot water if need be. The longer you cook it, the more the meat will fall apart (eventually, you would end up with a ragu). When the meat is straining to hold it’s shape is about right for this recipe. Taste, adjust the salt, sugar and spice as you like and serve with steamy rice or soft fluffy naan bread.

Pressure Cooker Carnitas

(pracovni zkusebni verze - nevyzkouseno)

Makes 8 servings
Total Time:  about 1 1/2 hours

Ingredients

• 1300g boneless pork shoulder roast, cut into 2-inch chunks

• 2 tbsp. olive oil
• 2 tsp. kosher salt
• 1 tsp. ground cumin
• 1/2 tsp. ancho or chipotle chile powder
• 1/2 tsp. black pepper
• 1 onion, sliced
• 3 cloves garlic, smashed with the flat part of a knife
• 2 tsp. dried oregano
• 1 cinnamon stick (3 inch)
• 1 1/2 cups strained fresh orange juice
• 1/2 cup strained fresh lime juice

Directions

1. Whisk together oil, salt, cumin, chile powder, and pepper.
2. Toss pork in oil-spice mixture.  Brown pork in pressure cooker over high heat.
3. Stir in onion, garlic, oregano, and cinnamon stick.  Add orange and lime juices.
4. Cover pressure cooker, lock on lid and bring to high pressure over high heat.  Cook pork at high pressure, 25 minutes.  Remove cooker from heat.  Allow pressure to release naturally.  Remove lid and transfer pork to a baking sheet.
5. Preheat broiler to high with rack 6 inches from element.
6. Degrease liquids from cooker in a fat separator; discard fat.  Shred pork with two forks on baking sheet.  Pour 1 cup strained cooking liquid over pork.
7. Broil pork until it starts to crisp, about 10 minutes.  Stir and broil 5 minutes more.
8. Serve pork with tortillas, avocado, salsa Verde, queso fresco and remaining cooking liquid.

Pork Indad

Ingredients

1 kg pork shoulder, marbled with fat and cut into 1 - 2 inch chunks. 
1 teaspoon salt
2 tablespoons unscented oil
25 ml dark rum

Spice Mix:

10 long mild red chillies, preferably Kashmiri
1 teaspoon whole cumin
1/2 teaspoon ground turmeric
1/2 teaspoon whole black pepper
1/2 teaspoon whole cinnamon sticks or cassia bark
1/2 teaspoon whole cloves

Sauce:
 
2 large onions, chopped
Thumb sized piece of ginger, peeled and chopped
12 garlic cloves, crushed
1 green bird's eye chili, chopped
1 teaspoons tamarind concentrate
25 ml white or red wine vinegar 
Small handful fresh mint leaves, chopped
50 ml of water, if required + an extra 1/2 cup beef stock or water

Garnish

Fresh mint leaves
50 ml dark rum
Salt and sugar to taste

Method

Salt the pork and keep aside for about half hour.

In a heavy pan, dry roast the chillies, cumin, pepper, cinnamon and cloves, one by one, for about 30 second to a minute, until fragrant. Blend until finely powdered.

In the same pan, dry fry the onion for a few minutes until the raw smell has disappeared and the onions are very lightly toasted.Add the ginger and garlic, and fry for another minute. Remove to a blender, and add the green chili, tamarind, vinegar and mint leaves. Process to a fine paste. Add the spice mix, and blend until well mixed. Add a splash of water to help the process, if required.

Heat the oil in a a heavy based pot. Add the salted pork slices, and fry on a high heat, in batches, until the meat is caramelised and sealed. Remove to a plate, leaving any rendered fat behind. 

Deglaze the pot with the rum. Add the onion-spice paste to the pot, and saute for a few minutes, scraping up any caramelised bits. Turn down the heat, and fry this masala for about 15 minutes, stirring often. The oil and fat will start to separate at this point. Season with a little salt.

Add the 1/2 cup water or stock to the pot and simmer gently, until the sauce is quite thick.

Gently lower the fried pork into the sauce. Bring to a gentle boil, then stir until the slices are well coated with the masala. Add a little more water, if required, and simmer the pork on a low heat for at least an hour, topping up with more water is the sauce looks dry. The meat should be fork tender once it is cooked and the sauce should be thick, but not dry.

Season generously with the salt and sugar to taste, then stir in the rum.

Simmer for a few more minutes, then take off the heat and garnish with the fresh mint leaves. 

This dish tastes best if made a day ahead, and left to mature in the fridge. Reheat and serve with sannas, pulav rice or fresh bread. 


COPIED FROM TheTiffinbox for personal use only !!!

Pork Pepper Fry

Serves: 3-4

Ingredients

Shoulder of Pork: 1 kilogram (cut into small pieces)

For the Marinade:

Kashmiri Red chilly powder: 1 tsp

Coriander powder:1.5 Teaspoon

Turmeric Powder: 1/2 Teaspoon

Freshly Crushed Black Pepper: 2 Teaspoons or according to your taste

Crushed Garlic: 5 large cloves

Ginger garlic paste: 1tbsp

Green chillies:7 slit

Cloves powdered: 1/2 tsp 

Cardamom powder: 1/2 tsp 

Cinnamon powder: 3/4 tsp 

Vinegar: to taste

Salt to taste

Seasoning:

Sunflower Oil : 2 Tablespoons ( I used Coconut oil)

Onion : 1 Cup/ 1 large  finely chopped

Curry Leaves: 2 Sprigs (optional)

Freshly crushed Black Pepper: 1.5 -2 Teaspoon or to your taste

Garam Masala Powder: 3/4 tsp

Lemon/lime juice to taste

Salt as needed

Method:
1. Wash the pork meat and cube the meat into small pieces. Keep aside.

2. In a large vessel mix all ingredients for marinade and let the meat marinade in the spice mix for an hour or two. Add 1/2- 3/4 cup water to the pork, mix gently and cook the pork till tender and done.(35 mins pressure cooker)  Add more water if required to cook the meat. Once the meat is cooked, allow the cooking juices to almost dry.

3. In another pan heat oil, add curry leaves fry for a couple of seconds, add onion and fry till lightly brown. Add the cooked meat fry for a few minutes till all pieces are fried lightly. Sprinkle over freshly ground black pepper powder and  garam masala powder. Add salt and lemon juice to taste. Serve hot.

Copied from Tickle my Senses for personal use only!!!