Tag Archives: Pork

Cuban Style Braised Pork

Ropa vieja is a classic Cuban dish that encompasses the taste and style of Cuban cooking. The name ropa vieja means old cloths and it’s said that this dish got it’s name from because the shredded meat looks like old rags. It’s the national dish of Cuba and is a great introduction to Cuban cooking. Ropa vieja is an old dish that dates all the way back to Jewish migrants into Spain around 1000 A.D. Traditionally the recipe is made with a beef roast but I didn’t have a beef roast available so I decided to use pork neck bones instead.  To make this recipe you will need the following:

One and a half pounds of pork neck bones

One 15 ounce can of crushed tomatoes

Three tablespoons of catsup

One tablespoon of apple cider vinegar

Two cloves of garlic minced

One and a half teaspoons ground cumin

One 4 ounce can of diced green chilies

One green pepper and one red pepper sliced

One small onion thinly sliced

Three tablespoons of green olives with pimentos

One  tablespoon of the olive brine from the jar

Cooking this meal is amazingly simple. Just throw everything together in the slow cooker, set it on low, and cook it for eight hours. Serve it with cooked white rice and black beans and enjoy.



Korean Style Pork and Almond Stir Fry

I love the flavors of Asian cuisine. There is a belief in many Asian cultures that you need to balance your food with many different flavors and textures. However, it was only in the past few years that I have tried Korean food. I was surprised to find that Korean food has one of the most complex tastes of any cuisine I have tried so far. Yet they achieve those complex tastes through relatively simple methods. I developed this recipe as a way of introducing people to the complex tastes of Korean cooking but in a way that is familiar to most of us.

To start with you will need the following ingredients

one and a half pounds of cubed pork

1 1/3 cup soy sauce, divided

two teaspoons prepared ginger and garlic blend

two tablespoons honey

two tablespoons sesame oil

one teaspoon crushed red pepper flakes

One medium onion sliced

two small zucchini, cut in half and sliced

one package of sliced mushrooms

one package premium stir fry vegetables, thawed

one cup wasabi-say almonds

two cups chicken broth

one tablespoon corn starch

one tablespoon cold water

two tablespoons vegetable oil

You are going to start by marinading the pork overnight. To make the marinade combine 2/3 cup soy sauce, the sesame oil, garlic/ginger blend, honey, and crushed red pepper flakes. Mix them well together and then add the pork in a sealed container overnight. In a large frying pan or a wok heat the oil. Drain off the marinade from the pork and add it to the hot oil. Stir fry the pork until it is brown and starting to develop a crust on the outside of the meat. Add the sliced onion, zucchini, and mushrooms and  cook until the vegetables are crisp-tender. Add in the stir fry vegetables and cook until they are warmed through. Add the chicken broth and the remaining soy sauce and bring the liquid to a boil. Combine the corn starch and cold water and mix into a slurry. Drizzle the corn starch mixture into the pan and stir until the sauce thickens. Add the almonds and stir to incorporate them completely with the meat and vegetables. Serve the stir fry over hot cooked rice.