In the mood for some pork? Check out these recipes, perfect for a party that your pals will love!
Chef LaLa’s Pork and Plum Kabobs
2 dried chiles negros
2 dried ancho or pasilla chiles
6 tomatillos, peeled
3 garlic cloves
1/2 medium onion
1/4 cup almonds, slivered, peeled
1 cup water
3 black plums, ripe but firm, pitted and diced
2 tablespoon sugar
1 teaspoon salt
1 lb pork tenderloin, cut into large pieces
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon canola oil
3 black plums, ripe but firm, each cut into 6 wedges
8 wooden skewers
• Toast chiles in skillet or on griddle. (Be careful not to burn them or they will get bitter.)
• Transfer to medium bowl; cover with hot water and soak until soft, about 30 minutes.
• Char tomatillos, garlic and onion in skillet. • Place drained chiles, tomatillos, almonds, water and plums in blender; puree until smooth. Transfer to large skillet; add sugar and salt. Simmer 20 minutes, covered.
• Sprinkle pork chunks with garlic powder, salt and pepper. Heat oil in medium skillet over medium-high heat. Brown meat on all sides, about 1 minute per side. Remove; set aside.
• Thread skewers with pork and plum. Simmer skewers in chile sauce 5 to 10 minutes. Serve with extra sauce for dipping.
Root Beer Pulled Pork Sandwiches
1 (2 pound) pork tenderloin
1 (12 ounce) can of root beer
1 (18 ounce) bottle of barbecue sauce
8 hamburger buns
• Place the pork tenderloin in a slow cooker and pour the can of root beer over the meat. Cover and cook on low for 6 hours or until pork shreds easily with a fork.
• After pork has cooked, drain and discard the root beer. Shred the pork and place it back in the slow cooker. Pour the barbecue sauce over the pork and stir to combine. Serve immediately or keep warm in slow cooker until ready to serve. Serve on hamburger buns.
Braised Pork with Eggs
14 oz. pork belly with skin
3 cloves garlic
3 tablespoons nuoc mau (caramel sauce)
2 tablespoons nuoc mam (fish sauce)
1 cup of coconut water
1 teaspoon pepper
1 teaspoon salt
4 hardboiled, peeled eggs
Pinch of salt & pepper
• Start by browning the pork in a large pot.
• Add nuoc mau sauce, onion, garlic, salt and pepper, and nuoc mam for seasoning.
• Add coconut water.
• Cook this mixture on low for an hour.
• Boil eggs and then peel them.
• During the last 15 minutes of cooking the pork, add the hardboiled eggs.
• Place finished product on a bed of white rice and serve with pickled vegetables.