Chili Gastrique Marinade For Pork Recipes

Steps:

• In a food processor with a metal blade, combine the jalapenos, cilantro, onions, garlic, lime juice and vegetable oil. Process until smooth. Season with salt. Season each chop with salt. Place 4 chops in each bag. Pour a quarter of the marinade into each bag of chops. Refrigerate for at least 12 hours. Preheat the grill. Remove the chops from the bags, reserving the marinade. Allow the chops to come to room temperature. Place the chops on the grill and cook for 6 to 8 minutes on each side for medium. Baste often with the reserved marinade. Remove from the grill and rest for 5 minutes before serving.

Steps:

• Preheat oven to 400°F Bake chilies until fragrant and softened, about 5 minutes. Let cool for 2 minutes. Stem, seed and break into small pieces.
• Combine sugar and water in small saucepan, and set over high heat. Cook, without stirring, until mixture begins to turn gold around the edges of pan. Continue cooking, swirling pan, until mixture is light gold. (Do not let caramel darken, or it weill result in a bitter marinade.) Immediately add garlic and cook, stirring, for 30 seconds.
• Remove from heat, and stir in chilies. Stir in orange juice and vinegar; set over medium heat, and cook, stirring constantly, until syrupy, about 2 minutes. Use marinade immediately.
• If desired, turn marinade into finishing sauce: after removing meat, pour marinade into a nonreactive saucepan, and boil for 3 minutes. Brush on cooked meat just before serving.

Steps:

• In a small bowl, whisk together chili paste, honey, and 2 tablespoons water until well combined.

Steps:

• Heat heavy large skillet over medium heat; add chilies. Using spatula, press down on chilies until beginning to soften and darken, about 2 minutes per side. Transfer chilies to work surface; cool. Cut chilies in half lengthwise; remove seeds and stems and discard. Place in bowl. Add enough boiling water to cover; let stand until chilies soften, about 1 hour.
• Drain chilies, reserving 1/2 cup soaking liquid. Place chilies in blender. Add vinegar, garlic, cloves, oregano, cinnamon, thyme and reserved soaking liquid. Blend until smooth paste forms, about 2 minutes. Arrange pork in shallow dish. Spoon chili paste over pork; turn to coat. Cover, chill at least 6 hours or overnight.
• Heat oil in large nonstick skillet over medium heat. Remove pork from marinade, scraping off excess chili paste. Season pork with salt and pepper. Add pork to skillet; cook until brown and cooked through, about 5 minutes per side.