Red Cooked Margarita Pork Recipes

Steps:

• For the Mexican simple syrup: Bring the sugar, cinnamon sticks and 1 cup water to a boil in a small pot and cook for 2 minutes. Turn off the heat, then allow to cool to room temperature. Strain. (Makes approximately 1 cup.)
• For the red hot ice cubes: Add the cinnamon candies, sugar and 1/2 cup water to a small saucepan over low heat. Cook until completely melted, then pour over ice cubes in a small rimmed baking sheet and freeze, stirring and scraping up the ice every 30 minutes, until completely frozen.
• For the rim: Combine the salt, sugar, cinnamon and chile-lime seasoning in a shallow dish. Set aside.
• For the margarita: Add 3 ounces Mexican simple syrup to a cocktail shaker, then add the lime juice, orange juice, tequila and a pinch of salt. Add plain ice cubes, then cover and shake.
• Rub the cut side of the lime half along the rims of 4 rocks glasses, then dip the glasses into the rim mixture. Fill with the red hot ice. Strain the margarita into the glasses. Garnish with orange slices and serve.

Steps:

• Mix together the seasoning sauce, oyster sauce, sugar, char siu seasoning, cilantro, garlic, Szechuan peppers and 1 cup water in a metal pot. Submerge and soak pork sirloin in marinade, refrigerated, for 8 to 12 hours.
• Bring pork to a boil right in the pot, then reduce heat to simmer for 40 minutes.
• Remove from heat.
• Place hard-boiled eggs in hot marinade and let stand until able to handle.
• Remove pork and thinly slice into 1- to 2-ounce pieces.
• Cook yaki soba noodles and bok choy by submerging in boiling water for 30 to 60 seconds. Drain.
• Divide noodles among 4 bowls.
• Pour 1/2 cup of the warm cooked marinade/pork juices over noodles in each bowl.
• Top each serving with 5 to 6 slices cooked pork, 1 hard-boiled egg cut in half, 5 to 6 leaves bok choy, 1/4 cup shredded cabbage, 1/4 cup bean sprouts, 1 tablespoon green onions, 4 to 6 stalks cilantro, 1/4 tablespoon crushed peanuts and 1/4 tablespoon dried fried garlic.

Steps:

• Use a food processor to grind store-bought unflavored pork cracklings and dried chiles de arbol to taste until the mixture resembles a coarse meal.
• In a shaker filled with ice, shake the tequila, lime juice, Cointreau and tangerine juice. Rub the edge of a chilled cocktail glass with a lime, then dip the glass into the pork cracklings. Strain the liquids into the glass and garnish with the chili pepper if desired.

Steps:

• 1. Score skin and fat all over pork, taking care not to cut down to the meat. 2. In a food processor or mortar and pestle, combine fennel fronds, rosemary, sage, garlic, lemon zest, salt, fennel seed, chile flakes and black pepper. Pour in oil. Pulse or mash until it forms a paste. Rub all over pork. Transfer to a large bowl and cover with plastic wrap. Refrigerate at least 6 hours and preferably overnight. 3. Remove pork from refrigerator 1 to 2 hours before you want to cook it. Heat oven to 450 degrees. Transfer pork to a rimmed baking sheet and roast 35 minutes. Reduce temperature to 325 degrees and cook an additional 3 to 4 hours, until a thermometer inserted into the thickest part of the meat reads 180 degrees, which will give you sliceable, tender meat. 4. Transfer pork to a cutting board and let rest 15 to 30 minutes before serving. To serve, slice off the bone and make sure everyone has some of the cracklings.