Tag: pork

Delicious Hoisin BBQ Pork Chops Recipe


INGREDIENTS

SAUCE:

  • 1 jar hoisin sauce (8 ounces)
  • ½ cup honey
  • ½ cup chicken broth (or water with bullion)
  • ¼ cup chili garlic sauce (or sriracha)
  • ¼ cup rice vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons garlic, minced
  • 2 tablespoons fresh ginger, minced
  • 1 teaspoon red pepper flakes

MAIN:

  • 2 tablespoons of vegetable oil
  • salt & pepper, to taste
  • 8 boneless porkchops

INSTRUCTIONS

1. Combine first 10 ingredients for the BBQ sauce; mix well.
2. Heat the veg. oil in a large skillet over medium-high heat.
3. Season boneless country ribs (if using crockpot; see notes below) or boneless chops with salt and pepper.
4. Sauté the meat until browned on all sides, about 5 minutes.
5. Add half the BBQ sauce and bring to a boil.
6. Reduce heat to medium-low, cover and allow to cook for 15 minutes.
7. Flip pork, cover and continue to cook for an additional 15 minutes.
8. Add the rest of the BBQ sauce and continue to cook uncovered for another 15 minutes.
9. Serve over rice.

Optional: Garnish with chopped green onions.

NOTES

*This recipe could easily be adapted to a crock pot. Follow steps 1 – 4. At this point, remove pork from the skillet and put it into a crock pot. Pour the sauce over the top and cook on low for 4-6 hours. The meat will be fall-apart tender. Serve over rice.

This is one of Zach’s favorites that I located from an old blog that I had kept when they were growing up. I will make soon & replace the blog-generated image. I hope it holds up to our memory of this dish!

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Joe’s Adobada Marinade

INGREDIENTS

  • 7 guajillo chiles (New Mexico)
  • 1 chili ancho
  • 5 garlic cloves
  • 1 tsp oil
  • 1 tsp apple cider vinegar
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp paprika
  • 1 tsp peppercorns
  • 1 tsp cinnamon
  • 1 tsp ancho chili powder
  • 1 tsp cumin
  • 2 tsp salt
  • 2 tsp chicken bouillion
  • 5 cloves

INSTRUCTIONS

  • Toast chiles after removing seeds & checking for mold.
  • Cover with water and bring to a boil.
  • Once boiling, remove from heat and allow to cool.
  • Add all ingredients to blender and mix.

NOTES

This marinade will be enough to flavor 3-5 pounds of meat. We use this mixture to flavor strips of pork that we skewer on kabobs and grill with pineapple for an al pastor type taco. Once grilled, we remove meat from skewers, cut into small pieces, and serve on tortillas with grilled pineapple — con todo (cilantro and onion) — and Joe’s Salsa Cremosa Verde and/or Habanero Cremosa. You can’t beat it!

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Grilled Asian-inspired Chicken Kabobs / Char Siu-esque Pork Kabobs

INGREDIENTS

Marinade:

  • 2 lbs chicken tenderloins/thighs OR boneless pork tenderloin
  • 2 tbsp chinese five-spice powder
  • 1/4 tsp pepper
  • 1 tsp salt
  • 1/4 cup light soy sauce
  • 1 tbsp hoisin sauce
  • 2 tbsp honey
  • 1 tbsp brown sugar
  • 2 heaping tbsp minced garlic
  • 1 tbsp minced/grated ginger
  • 1 tbsp red pepper flakes (or 1 tsp of ground peri-peri flakes, to taste)
  • 1 tbsp sesame oil
  • a few drops of red food coloring (IF USING PORK for char siu-esque appearance)

INSTRUCTIONS

  • Make a marinade using the ingredients listed and then pour of your protein, using the red food color primarily if using pork for that char siu-esque appearance.
  • Allow protein to marinade in the refrigerator for at least 2 hours, but 4-6 is optimal.
  • Remove from fridge about 1 hour before grilling.
  • Before grilling, assemble kabobs.
  • Grill kabobs until desired doneness. I like a few crispy edges on mine!
  • Enjoy!

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Grilled Indian-inspired Pork Kabobs

INGREDIENTS

  • cubed pork tenderloin (enough to make about 5 skewers)
  • 1 tsp kosher salt, to taste
  • 4 tbsp Greek Style Yogurt
  • 4 minced garlic gloves
  • ½ tbsp minced Ginger, to taste
  • 2–4 Red Chilies, to taste – finely chopped (I used ground dried peri peri chilis instead as that is what I have on hand)
  • 1 tbsp freshly squeezed lemon juice
  • ¾ tsp freshly cracked Black Pepper
  • 2 tsp Garam Masala
  • 1 tbsp ground cumin
  • 1 tbsp coriander powder
  • 1 tbsp turmeric powder (or curry powder)
  • 1 tbsp honey or brown sugar
  • 1 tsp ground cayenne, optional
  • 1 tbsp canola oil
  • a few drops of red food color

INSTRUCTIONS

  • Cube up pork tenderloin into small pieces and place into large bowl.
  • Add remaining ingredients (with the exception of the food color) to the bowl of cubed pork and then stir with a large silicon spoon, making sure to thoroughly coat each piece and equally distribute the marinade mixture.
  • Add a few drops of red food color, if desired.
  • Allow the pork to marinade in the refrigerator for at least 2 hours (preferably 4 or more)
  • One hour before grilling, remove marinated pork from fridge and assemble kabobs.
  • Grill skewers on charcoal grill (or cook cubes in air fryer) until desired doneness.
  • Serve with paratha, chopped cilantro and lime slices, and a side of roasted curried sweet potatoes and chickpeas.
  • Enjoy!
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Scrumptuous Instant Pot Crispy Pork Carnitas (Recipe)

Recipe Highlight: I recently stumbled upon this amazing instant pot recipe from Gimme Some Oven. This recipe is for pork carnitas that are cooked in the instant pot in a flavorful sauce and then finished off under a broiler so that the sauce evaporates and concentrates into each delicious bite of caramelized pork.

Link: https://www.gimmesomeoven.com/instant-pot-crispy-carnitas/

Please click on the link above for the original recipe.

The original recipe consists of detailed instructions for both the instant pot carnitas and a mojo sauce. The recipe below includes the changes I made due to personal taste or availability of ingredients based on what I had in my pantry at the time. 

If you use the recipe below, let me know how you feel about these changes!

PORK:

  • 4-5 pounds of lean, boneless pork, trimmed & cut into chunks
  • salt & pepper (to generously season pork)
  • 1 Tbsp oil of your choice
  • 1 batch of sauce (see below)

SAUCE:

  • 2 cups of water or chicken broth
  • 1 Tbsp chicken bouillon (if using water instead of broth)
  • 1/2 cup lime juice
  • 1/2 a large red bell pepper 
  • 1 whole jalapeno, top removed (can remove seeds if sensitive to heat)
  • 1/8 tsp cayenne pepper (can remove seeds if sensitive to heat)
  • A fist full of cilantro (measure by your heart)
  • 1 Tbsp ground cumin (measure by your heart)
  • 1 Tbsp dried oregano (measure by your heart)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 Tbsp brown sugar

INSTRUCTIONS:

  1. Make your sauce by tossing all the ingredients in a blender and combining. Set aside.
  2. Sear your seasoned pork in the oil of your choice by using the “sauté” feature on your Instant Pot.
  3. Once all sides of your pork is browned, add your sauce to the seared pork.
  4. Cook on high pressure for 30 minutes, followed by a natural release.
  5. Once the pork is cooked, shred the pork using two forks.
  6. Line a baking sheet with foil and turn on the oven’s broiler.
  7. Evenly spread the shredded pork with the sauce onto the lined baking sheet, broiling for about 5 minutes before removing from oven and stirring. Repeat the process until you have reached desired crispiness and most of the sauce has absorbed into the meat. I believe it took me about 3 cycles. This will ensure a deliciously concentrated flavor and caramelized, crispy edges that are simply to die for!
  8. Serve warm as tacos, burritos, quesadillas, rice bowl … etc.

NOTES:

This recipe is definitely worth the effort of lugging your instant pot out of the forgotten corner in the pantry.

I served these mouth-watering morsels of crispy pork over Mexican rice with black beans and topped with sour cream, a squeeze of lime juice, and additional cilantro. My family made quesadillas with the carnitas, and I can’t imagine how amazing they would taste served traditionally in corn tortillas.

Choose your own vehicle for these unforgettable carnitas … I won’t judge!

Stay tuned for a photo of my spin on this delicious dish! The next time I summon up this mouth-watering meal in the kitchen, it’s photo shoot time! In the meantime, head over to the link provided for the original recipe and stunning photos of this hearty meal that is sure to grace your table (or at the very least your thoughts) again and again.

Burrito? Taco? Quesadilla? Pick your pleasure!

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