Re: Pork loin roast
- From: n_cramerSPAM@xxxxxxxxxxx
- Date: 01 Sep 2005 00:34:53 GMT
J.B. Bobbitt <j_bobbitt@xxxxxxxxxxxxx> wrote:
> I'd be intersted in the chile verde recipes from this group.
>
> -jbb
>
> On Sat, 06 Aug 2005 16:42:34 GMT, Larry <larmil@xxxxxxxxxxxxx> wrote:
>
> >On Sat, 6 Aug 2005 07:56:53 +0100, "Michael" <mlboyd@xxxxxxx> wrote:
> >
> >>The lovely and gracious Missus Bubba brought home a pork loin roast she
> >>found at half price. She was so proud of herself for saving money I
> >>didn't want to tell her I didn't like 'em, too dry and lean for me. I
> >>need to cook it today or tomorrow, any hints? I have an ECB with mods
> >>and a Weber. Or should I make chili verde?
> >>
> >>TIA, Bubba
> >>
> >
> >I don't think dry and lean would work too good outside. We did one
> >this week with peach chutney in the crockpot. Nothing that I know of
> >can help with the lean part, but ours was sure nice and juicy and fall
> >apart tender.
> >
> >Of course when it is really hot we would just take the crockpot
> >outside and plug it in there. Unfortunately, pork loin roast needs
> >cooking with moisture - IMHO.
> >
When my wife had her restaurant, I would occasionally make this as a Daily
Special for our Latino customers:
Boonchoo Thai~Chinese Restaurant
Thai Chile Verde or Mexican Gang Ki Wan para ti!
Ingredients:
2 lb. Tomatillos or Thai eggplant
4 pounds of boneless pork shoulder or the meat of your choice
1/2 cup rice flour or masa harina
1/2 cup Olive Oil
Gaeng Keo Warn(1), 1/2 cup or 1/2 recipe
1 cup coconut milk -get it at a Thai-Asian market
2 each 14-1/2 oz. Cans peeled and diced tomatoes - with liquid, or 2 lbs.
Roma tomatoes, chopped 2 each 7 oz. Cans Ortega diced, smoked, green chili
peppers 8 napolitos - get them at a Latino market
15 to 20 cloves of garlic, crushed
2 onions
4 jalapeno, Thai, Serrano or Habanero chiles
4 Anaheim chiles or anchos
1 teaspoon ground black or white pepper
2 teaspoons cumin
1-1/2 tablespoons salt, to taste
1 teaspoon cayenne
1 cup chopped cilantro
1 tablespoon sugar, to taste
lime wedges
cooked white rice
warm corn tortillas
Pre-cooking:
Cut the pork meat in chunks. Save any big pieces of fat to cook in with
the black beans(2). Chop the tomatillos, garlic cloves, jalapenos, onions
and Anaheim chilies and set aside.
Scrape spines off napolitos, cut into 1/2 x 2" strips and boil in salted
water about 10 minutes until tender.
Set tall pot in mid-high heat. Add the cold olive oil to hot pot. Dredge
the meat in rice flour and fry until it looks medium brown, mixing it
constantly to avoid burning. Now add the coconut milk, tomatoes -with
liquid, Ortega diced green chili peppers, chopped veggies, ground black
pepper, gang ki warn, cumin, salt and cayenne. Mix it well and let it cook
for at least 1 hour, adjusting flavor to taste as desired, stirring
frequently, until the meat is very soft. You can turn the heat down to a
low simmer and let it set for a couple of more hours, stirring occasionally
to prevent sticking. Add some good beer, if it starts to get too thick. Add
napolitos and cilantro just before serving.
Serve with cooked rice, black beans and lime wedges. Heat the tortillas and
enjoy! Serves 12 to 16.
Tip:
Heating tortillas on a microwave: To heat tortillas you can wrap them in a
kitchen towel and put them inside a container. Microwave 15 seconds per
tortilla.
(1). (Nam Prig) Gaeng Ki Warn (makes 1/4 cup or up to 1/2 cup if ground
with water)
Ingredients (or buy the paste at a Thai-Asian market)
2 pieces kah (also called kalangal or lao) - a form of ginger -get them at
a Thai-Asian market 2 pieces Kaffir lime rind -get them at a Thai-Asian
market 1/4 cup warm water
7 (1 oz.) Serrano chiles
1 stalk lemon grass, bottom 6 in. Only -get them at a Thai-Asian market
1/4 cup finely chopped coriander (cilantro) root or the stems of cilantro
1/4 cup (1 oz.) finely chopped yellow onion
2 tablespoons (1 oz.) finely chopped garlic
1 teaspoon shrimp paste -get it at a Thai-Asian market
Soak the kah and Kaffir lime rind in the warm water for 15 minutes. Drain
before using. Retain the water for grinding (see below) if necessary.
Remove the stems, but not the seeds, from the chiles and chop the chiles
finely. Chop the kah, Kaffir lime rind and lemon grass finely. Add the
remaining ingredients and pound or grind in a mortar or blender. If you use
a blender, you may have to add a little water to aid in grinding. This will
last in a tightly covered container in the refrigerator for up to 2 weeks
or in the freezer for up to 6 months.
(2). Black Beans (Habichuelas Negras-estilo Puerto Riqueño al Cristofalo)
Serves 12 to 16.
Ingredients
2 cups dried black beans, rinsed
6 cups water
1 cup Marsala wine
8 slices bacon or equivalent amount of pork shoulder fat or a patita
(Latino market) 1 tablespoon onion powder or 1 finely minced yellow onion
2 teaspoons celery salt or 2 finely minced stalks of celery and 1 teaspoon
of salt 2 finely chopped Serrano chiles
4 to 8 cloves garlic, crushed
2 bay leaves
1 teaspoon cumin
Rinse, but don?t blanche the beans! It removes some of the delicate flavor
along with the badge of a ?beaner?! Combine the beans and water in a large
kettle. Bring to a boil, reduce heat and simmer for 2 or 3 minutes. Remove
from heat, cover and let stand for 1 hour.
Cut the bacon or pork fat into small pieces and slow cook until crisp. Add
to beans along with any drippings. Add remaining ingredients and bring to a
boil. Reduce heat, cover, and simmer over a very low fire, stirring
frequently, for at least 2 to 3 hours, until beans are very soft and sauce
has thickened. I love it!
--
Nick. Support severely wounded and disabled War on Terror Veterans and
their families:
http://saluteheroes.org/ & http://www.woundedwarriorproject.org/
Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
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