yrmencyn: (food)
[personal profile] yrmencyn
Been a while since I posted any foodporn, eh?  Here goes. 

A while back, I made some salsa de chile morita -- well, actually I made it with chipotles per the described substitution, but who's counting?  Problem was, I used some heirloom tomatillos that were bred for sweetness.  That's great and all, but it meant that instead of being a nice, bright, acid salsa, I ended up with a salsa that was WAY too sweet to eat on chips (at least for my taste). 

Rather than throw it out, I made some braised pork with it.

Salsa-braised pork

First, I took the blade roast that came in the insanely large 'pork loin combo pack' from Giant Eagle -- probably 2 lbs. or so -- and browned it in a couple tablespoons of olive oil:
Pork blade roast
Could have gone a little longer, but I was impatient.

Once the roast was nicely browned on both sides, I removed it to a plate and poured in the braising liquid and the seasonings:
Braising liquidSeasonings for salsa-braised pork
That's a half-bottle of red wine,* about 2.5 cups of the sweet salsa, and 1/2 cup of grapefruit juice; and about a teaspoon of whole cumin, 4 cloves of peeled garlic, and a bay leaf.

Bring to a boil, add back the pork, cover, and leave at a low simmer for... oh, a while.  Two hours?  Three?  You get some lovely pork, which you can then shred.
Braised porkShredded pork

Add it back into the sauce, and keep in the fridge -- it'll be better, reheated, on the next day.

*I used Infinitus Tempranillo/Cabernet Sauvignon, which I picked up at the Coop for five dollars and change -- tasty AND cheap, woohoo. You could use any dry red that isn't too tannic.


OK, but what do you do with it?  Well, you can put it on a tomato sandwich, as I did.  Or you can eat a bowl of it, straight-up, like Jarod did.  Or you can make delicious fajitas.

Fajitas of Salsa-braised pork
Serves 2-3, but easily bulked up for more

In a rather large skillet, fry up three slices of thick-sliced bacon, cut into inch-long pieces.  Once they're brown and have rendered out most of their fat, remove the bacon pieces to a plate and add to the hot fat 1/2 of a large red onion, in long strips; and 2 medium sweet (bell) peppers or 1 large, in long strips.  Sauté over high heat until softened and blistered, and add a couple cloves of garlic, minced.

Move the vegetables to the sides of the skillet, and put about 1.5c - 2c of the salsa-braised pork in the middle:
Salsa-braised pork fajitas
Let it cook for a little while without stirring, to try and get some caramelization on the underside, then stir it all together, adding the bacon back to the skillet.

Cook, stirring frequently, until well-combined and juices have thickened.  Add 1/4 cilantro, chopped, and the juice of one lime.  Remove from heat, and stir to combine.

Serve with Span-ish rice (recipe follows):
Salsa-braised pork fajitas with rice


Span-ish Rice (it's not really Spanish, and not really "Spanish rice" as we call it in Texas, and it's barely a recipe)
Serves 2-3

In a saucepan or rice cooker, combine 1 can of Rotel tomatoes, 1 cup of rice, and 1 cup of water or stock.  If using water or a salt-free stock, add in salt to taste (a heavy pinch should do it).  Cook as usual (push down the button on the rice cooker, or bring to a boil in a saucepan and then hold at a very low simmer, covered, for about 20 minutes). 

[You can stretch this to serve more: use two cups of rice, and 2 1/4 cups of water/stock.]
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yrmencyn: (Default)

December 2009


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