Caribbeanporkwithavocadopineapplesalsa Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Add the oil to a large saute pan over medium-high heat. Season the pork with chili powder, salt and pepper, to taste, and quickly sear for 2 minutes. Remove from the pan to a bowl and cool slightly. Add the scallions, cilantro, chipotles and queso fresco and mix well.
• Roll out the pie rounds on a lightly floured surface and using a 3-inch biscuit cutter, punch out rounds of dough. Put about 2 tablespoons of the filling, off-center, on each dough round. Brush the edges of the dough with beaten egg. Fold the dough over the filling and crimp the edges with a fork. Arrange them on a half sheet tray lined with parchment paper and brush the tops with remaining beaten egg. Bake until nicely browned, about 13 to 15 minutes. Remove the empanadas from the oven and arrange them on a platter. Serve with the dipping sauce.
• Dipping Sauce:
• In the same pan the pork was cooked in, add the butter. Turn the heat to high and add the shallots. Cook the shallots until nicely caramelized, about 4 to 5 minutes. Add the shallots, avocado, olive oil, red wine vinegar and sour cream to a blender. Season with salt and pepper, to taste, and puree until smooth and velvety. Transfer to a serving bowl and serve with the empanadas.

Steps:

• Cut pork pieces crosswise into thirds. Cut off any big chunks of fat from pork and reserve; leave small pieces of fat attached to pork. Combine pork, reserved fat, 2 cups water, and next 4 ingredients in deep 12-inch skillet. Bring to boil. Reduce heat, cover, and simmer until pork is tender, stirring occasionally, about 1 hour 45 minutes, adding more water by 1/4 cupfuls if necessary to keep pork partially submerged.
• Uncover; boil pork mixture until liquid is reduced by half, about 10 minutes. Stir in brandy; boil until liquid evaporates and meat browns and begins to get crisp, stirring often, about 15 minutes. Cool meat slightly. Discard any loose pieces of fat. Tear meat into strips; return to skillet. (Can be made 1 day ahead. Cover and chill.)
• Add 2 tablespoons water to skillet. Cover and rewarm pork over medium-low heat, stirring, about 5 minutes. Season with more salt, if desired. Transfer to bowl. Serve with warm tortillas, Avocado Salsa, and tomato salsa.

Steps:

• Cut the pork into thin strips about 5cm/2in long.
• In a medium bowl, combine the marinade ingredients.
• Add the pork, mix well and leave to marinate at room temperature while you prepare the other ingredients.
• Drain, discarding the marinade.
• Heat a wok over a high heat until it is hot, add the oil, and when it is very hot and slightly smoking, add the garlic and stir-fry for 15 seconds or until golden brown.
• Add the pork and stir-fry for 3 minutes.
• Finally, add the pineapple, coriander, chili if using, soy sauce and sugar and continue to stir-fry for 3 minutes.
• Sprinkle with the chopped coriander and serve.

Steps:

• Preheat oven to 400°F (200°C).
• In a large bowl, mix together the chickpeas, olive oil, paprika, and garlic salt.
• Spread the chickpeas onto a baking sheet in one layer. Bake for 25-30 minutes, until the chickpeas are crisp.
• Dice the cucumber and add to a large bowl.
• Toss in the mixed greens, cucumber, tomatoes, avocado, roasted chickpeas, extra virgin olive oil, lemon juice, salt, and pepper, and mix until well combined.
• Divide between individual bowls and serve.
• Enjoy!

Steps:

• Bring 2 cups water to boil in medium saucepan over medium-high heat. Add guajillo and pasilla chiles. Reduce heat to medium-low and simmer until chiles soften, about 10 minutes; transfer to plate. Remove and discard stem and seeds. Meanwhile, coarsely chop one onion half; reserve remaining half. Strain pineapples; reserve juice and fruit separately.
• Transfer guajillo, pasilla and chipotle chiles, chopped onion half, reserved pineapple juice, vinegar, garlic and cumin to bowl of food processor. Puree until smooth, about 2 minutes. Transfer chile mixture to saucepan over medium-high heat. Bring chile mixture to a boil; cook until paste loses raw onion taste, about 2 minutes. Season with Adobo; cool. In large container with lid, or in large ziptop bag, combine pork cubes, cooled chile marinade and reserved pineapple chunks; transfer to refrigerator. Marinate at least 2 hours, or up to 24 hours.
• Heat oil in large skillet over medium-high heat. Strain pork and pineapples, discarding marinade. Add pork and pineapples to skillet. Cook in batches until dark golden brown on all sides and cooked through, about 15 minutes; transfer to large serving plate.
• Meanwhile, finely slice remaining onion half. Transfer sliced onion to bowl with cilantro. Serve pork and pineapple mixture in warm tortillas. Garnish pork tacos with cilantro, onions and limes.

Steps:

• In large resealable food-storage plastic bag, mix marinade ingredients. Place pork tenderloins in bag; seal bag and turn to coat. Refrigerate at least 8 hours or overnight to marinate, turning bag over once or twice.
• Heat gas or charcoal grill for indirect cooking as directed by manufacturer. Remove pork from marinade; discard marinade. Before cooking with indirect heat, place pork on grill directly over medium heat. Cover grill; cook 5 minutes. Turn pork; cook 5 minutes on other side.
• To cook with indirect heat, move partially cooked pork to unheated side of two-burner gas grill or over drip pan on charcoal grill. (If using one-burner gas grill, cook over low heat.) Cover grill; cook 25 to 30 minutes longer or until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F.
• Meanwhile, in medium bowl, mix all salsa ingredients except oil. Stir in oil.
• Place pork on cutting board; let stand 5 minutes. Cut diagonally into slices; serve with salsa.

Steps:

• Prepare spice rub first by combining the brown sugar, coarse salt, cinamon, cumin, pepper and allspice.
• Preheat broiler with rack 4 inches from heat.
• Line a broiler pan with aluminum foil and place pork on pan, rub all over with oil.
• Rub the spice mixture all over the pork, coating it evenly.
• Broil, turning occasionally, about 15-20 minutes (thermometer will read 150F).
• Meanwhile, make the avocado-pineapple salsa by draining the juice from the pineapple into a small bowl.
• Finely chop pineapple and add to the bowl of juice along with the scallions and avocado. Season with a little salt and pepper, toss gently to combine.
• When pork is finished, slice thinly and serve with the salsa.
• To save the salsa as leftovers, line the bowl with plastic wrap, putting the wrap down into the bowl and directly over the salsa. Then add another piece of plastic wrap over the top, like normal, before refrigerating.

Steps:

• For the marinade: Mix together all ingredients and set aside to let flavors meld together.
• Procedure for the pernil. Preheat oven to 450 degrees. Wash pork under cold running water and pat dry with paper towels. With a sharp paring knife, pierce the flesh. Season with salt and pepper and rub sofrito all over, covering the entire piece of meat. Let marinate for no less than 2 hours but better if overnight. Place pork on an oven rack and place in roasting pan and add enough water to just cover bottom of pan. Put roasting rack in center of the oven and let cook for 20 minutes. Turn the oven down to 350 degrees and let cook until juices run clear. The pork should be firm to the touch. Take the pork out of the oven and let rest for about 10 to 15 minutes. Peel away the skin when cool enough to touch and save, for this is a traditional Caribbean delicacy. Slice meat into bite-size pieces and serve with arroz con gandules.

Steps:

• Season pork with salt.
• Combine lime Juice, 2 teaspoons TABASCO Habanero Sauce and oregano, and drizzle over pork, toss until well mixed.
• Cover and refrigerate about 1 hour.
• Heat olive oil in a large skillet over medium heat, add pork and cook until lightly browned, 5 to 7 minutes.
• Transfer pork to a shallow baking dish.
• Add onion to skillet with drippings and place over medium heat, cook 5 minutes or until onion is tender.
• Add garlic and cook 30 seconds.
• Stir in tomatoes, broth, raisins, lime rind and remaining 1 teaspoon TABASCO Habanero Sauce and cook 5 minutes longer, then pour over pork.
• Cover pork and bake in a 350 degree oven for 20 minutes.
• Meanwhile, combine pineapple and rum in a small saucepan over medium-high heat and cook 5 minutes or until liquid is reduced by half.
• Spoon pineapple over top of pork and bake, uncovered, 5 minutes longer.

Steps:

• Put the pineapple, cilantro, onion, tomatoes, ginger, avocado, jalapeno and garlic in a large bowl. Toss gently to combine without breaking up the avocado too much. Add the lime juice and 3/4 teaspoon salt and toss again. Taste and add additional salt if desired. Transfer the salsa to a serving bowl and garnish with a few pieces of diced pineapple and cilantro sprigs. Serve with chips for dipping.

Steps:

• In a small bowl, combine the first nine ingredients; set aside. In another small bowl, combine the oil, brown sugar, jerk seasoning, thyme, rosemary and seasoned salt. Rub over pork., Grill, covered, over medium heat for 9-11 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before slicing. Serve with salsa.

Steps:

• To create Spice Rub: In a small bowl, combine light-brown sugar, salt, cinnamon, cumin, allspice, and ground pepper.
• Heat broiler, with rack 4 inches from heat source. Line a broilerproof rimmed baking sheet with foil. Place pork on pan; rub all over with oil, and coat evenly with spice rub.
• Broil, turning occasionally, until an instant-read thermometer inserted into pork registers 150 degrees, 15 to 20 minutes.
• Wrap loosely with foil in pan; let rest 5 to 10 minutes before slicing thinly. Serve with the salsa.

Steps:

• Drain juice from sliced pineapple into a small bowl; finely chop pineapple, and add to bowl along with scallions and avocado. Season with salt and pepper; toss gently to combine.

Steps:

• MAKE THE SPICE RUB:.
• In a small bowl, mix the brown sugar, coriander, cumin, garlic powder, salt, ginger, and turmeric.
• MAKE THE SALSA:.
• In a medium bowl, mix the pineapple, radishes, bell pepper jalapeno, cilantro, lime juice, and 1/4 teaspoons each kosher salt and pepper.
• Let stand while you grill the meat.
• Before serving, adjust the lime juice, salt, and pepper to taste.
• PREPARE THE FIRE AND THE MEAT:.
• Build a hot charcoal fire or heat a gas grill with all burners on high for at least 10 minutes.
• While the grill heats, lightly coat both sides of the pork chops, chicken breasts, or turkey cutlets with the oil and rub with the spice rub.
• Clean the hot grate with a wire brush; oil the grate.
• Grill the meat (uncovered for charcoal; covered for gas) over direct heat on the hottest part of the grill, taking care not to crowd the meat.
• Cook until the meat forms impressive grill marks on one side, 2 to 3 minutes.
• Turn and continue to grill (uncovered for charcoal; covered for gas) until the meat is just firm to touch and just cooked through, 1 to 2 minutes for turkey cutlets; 3 to 4 minutes for pork chops and chicken breasts, depending on their thickness. (If grilling pork, watch out for flare-ups.)
• Transfer to a serving platter and let rest for 5 minutes.
• Serve with the paired salsa spooned alongside or over the meat.
• Drink Suggestions.
• If you're grilling chicken or turkey, try a crisp, fruity New Zealand Sauvignon Blanc, like the Kim Crawford Marlborough. If you grill pork, try a fruity red, like the Rosemount Estate Diamond Label Shiraz-Grenache.

Steps:

• Cut banana in half crosswise, then legthwise.
• In a skillet, saute the banana in oil 30-45 seconds, shaking the skillet. Remove the banana.
• Add more oil to the skillet if necessary and brown the chops on each side, about 2-3 minutes.
• Stir in the garlic and ginger, saute lightly. Stir in coconut milk, water, chutney and cayenne.
• Spoon mixture over the chops. Cover and simmer 8-10 minutes. Stir in lime juice and remove from heat.
• Generously spoon the sauce over the chops and banana and serve with white rice or shredded lettuce.

Steps:

• For marinade, mix first 5 ingredients. In a large bowl, toss pork with 1/2 cup marinade; refrigerate, covered, up to 2 hours., For glaze, place jelly and 1/3 cup of the remaining marinade in a small saucepan; bring to a boil. Cook and stir until slightly thickened, 1-2 minutes; remove from heat. Place salsa ingredients in a large bowl; toss lightly with remaining marinade., Drain pork, discarding marinade. Place pork on a lightly oiled grill rack over medium heat. Grill, covered, until a thermometer reads 145°, 4-5 minutes per side, brushing with glaze during the last 3 minutes. Serve with salsa.