Pork Brochettes With Shredded Coconut Recipes

Steps:

• Blend all the Lemon paste ingredients in a blender until smooth, approximately 2 to 3 minutes.
• Combine the lemongrass paste in a bowl with the shredded coconut, sugar and salt, mixing well. Add the pieces of pork and stir to coat thoroughly with the paste. Let marinate for at least an hour at room temperature or as long as overnight in the refrigerator.
• Prepare a charcoal grill according to manufacturer's instructions or preheat the broiler, positioning a rack about 4 inches from the heat. Dividing the pieces of meat evenly, thread the meat onto wooden or metal skewers. Grill for 3 to 4 minutes per side, until the pork is nicely browned on the outside and just cooked through - but not dry - on the inside. Serve immediately.

Steps:

• For the pork: Preheat the oven to 350 degrees F. Rub the spices into the pork and roast for about 8 hours. Let cool. Pull apart and discard any fat. Put the pork pieces in a large pot and add the coconut milk.
• Meanwhile, for the curry sauce: Saute the curry paste, ginger, garlic, and black beans in sesame oil until fragrant, 3 to 4 minutes. Add this mixture to the pot with the pork and coconut milk. Add the lime leaves. Braise on low heat for 1 to 2 hours.
• For the rice: Blend the cilantro, jalapeno, garlic, and 1 cup of water. Put this mixture in a pot on the stove. Add the basmati rice. Add 2 1/2 cups water. Bring to a boil, and then simmer, covered, until the rice absorbs the liquid, 20 to 25 minutes. When done, add the butter and salt and pepper, to taste.
• For the salsa: Roast the jalapeno and poblano peppers, peel, and remove the seeds. Toast the cumin seeds and then grind. Dice the tomatoes and red onion and mix together in a bowl with the other salsa ingredients.
• Heat the corn tortillas on a griddle. Plate the rice, put the pork with sauce on top, and finish with salsa and tortillas.

Steps:

• For the coconut marinated pork tenderloin: Combine the coconut milk, ginger, curry, lime juice, star anise, paprika, pepper, Scotch bonnets and garlic in a bowl. Add the pork and turn to coat in the marinade. Cover the bowl and marinate in the refrigerator for at least 2 hours and up to 8 hours. Remove the pork from the refrigerator 30 minutes before grilling and pat dry with paper towels.
• Preheat the grill to high heat for indirect grilling.
• Brush the pork with the canola oil and sprinkle with salt. Place the pork directly over the heat and cook until charred on all sides, about 8 minutes. Move the pork to the cooler part of the grill and continue grilling until an instant-read thermometer inserted into the center of the pork registers 150 degrees F, about 12 minutes longer. Remove the pork from the grill and let rest for 10 minutes. Slice into 1/4-inch thick slices.
• For the green sauce: Combine the cilantro, parsley, onions, lime juice, olive oil, salt, garlic and Scotch bonnet in a blender and blend until smooth. Taste and add a little honey to sweeten. Add a little water if the sauce is too thick.
• Spoon the green sauce over the sliced pork.

Steps:

• Mix the paprika, garlic powder, brown sugar, dry mustard, and kosher salt together in a small bowl; spread evenly over the pork roasts. Refrigerate the seasoned roasts at least 3 hours.
• Preheat oven to 300 degrees F (150 degrees C). Place pork roasts into a large roasting pan.
• Bake the roasts in the preheated oven until pork is tender and shreds easily with 2 forks, 4 to 6 hours.
• Shred the pork and place into a large pot over medium heat. Mix the meat with the barbeque sauce. Bring the mixture to a simmer and cook until the flavors have blended, about 30 minutes.

Steps:

• Cut the pork into pieces about 3/4 in square and put pieces in a large dish that will hold them in a single layer.
• Prepare the marinade by placing all the remaining ingredients in a bowl and mixing them together. Pour over the pork and toss the meat until well coated. Cover and place in the refrigerator no less than 8 hours. Stir meat 2-3 times during that time.
• Soak wooden skewers about 20 minutes in cold water before using. If using metal skewers, grease them.
• Preheat broiler or grill pan. Thread 3 marinated pork pieces, leaving a little space between each piece, onto each prepared skewer. Cook the brochettes for 10-15 minutes or until tender and lightly charred, turning several times and basting with the remaining marinade during cooking. Serve garnished with parsley.

Steps:

• Cut pork into 2-by-2-by-3/4-inch pieces. (You should have about 24 pieces.) Mix 1 tablespoon salt and 1 teaspoon chile powder. Use mixture to season pork on both sides.
• To skewer, lay meat flat on cutting board. Thread meat onto two skewers spaced equidistant from center; do this first with one skewer, then the other. Put 3 pieces of pork onto each set of skewers, for eight brochettes total.
• Cook the tomato (left whole) over hot coals or under broiler until charred and blackened, about 5 minutes. Cut in quarters but do not remove skin.
• In a blender or food processor, put 1/2 teaspoon salt, 2 tablespoons chile powder, the charred tomato, the garlic, the lime juice, the olive oil and 1 teaspoon cumin. Blend to obtain a smooth sauce and transfer to a bowl.
• Lay brochettes on a tray in 1 layer. Spoon 8 tablespoons chile sauce over pork and spread to cover evenly. (Save remaining sauce.) Leave at room temperature for 1 hour, or refrigerate several hours, then bring to room temperature.
• Grill over medium-hot fire for about 3 minutes per side. Sprinkle with remaining toasted cumin. Serve with reserved sauce.

Steps:

• Soak the skewers in warm water. Put the dip ingredients into a saucepan, bring to the boil and simmer for 5 minutes until slightly thickened. Pour into small serving bowls.
• Crush the coriander seeds with a pestle and mortar. Tip them into a food processor and add the pork, garlic, ginger, lemongrass, coriander, ½ tsp sea salt and plenty of black pepper. Pulse until the mix becomes pasty.
• Preheat the grill to medium high. Using wet hands, divide and shape the mixture into 24 equal-size sausage shapes around each skewer.
• Put the brochettes on an oiled baking sheet and grill for 7-10 minutes, turning until golden. Serve on a plate, with the dip in small bowls.

Steps:

• Cut roast in half; place in a 3-qt. slow cooker. Top with onion. Combine the beer, chili sauce, brown sugar and horseradish; pour over pork and onion. Cover and cook on low for 6 to 6-1/2 hours or until meat is tender. , Remove pork; shred with 2 forks. Return meat to cooking juices; heat through. Use a slotted spoon to serve on rolls.

Steps:

• Place the sweet potatoes, kale, onion and garlic in a 5-qt. slow cooker. Place roast on vegetables. Add the beans and seasonings. Pour broth over top. Cook, covered, on low until meat is tender, 8-10 hours., Remove meat; cool slightly. Skim fat from cooking juices. Shred pork with 2 forks and return to slow cooker; heat through. If desired, garnish with sour cream.