Entrees

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SImple Clean and Homemade I Lomo Sandwich 2

Today I want to share with you the best sandwich I have ever eaten. I feel like I say this all the time, but this is seriously a sandwich with all the elements of a perfect sandwich. Yesterday I told you about my pork adobado. It brings back memories of Spain for me. While I love the pork, this sandwich is what I was really excited to make. This sandwich may not be the traditional loom sandwich, but each ingredient adds to the flavor profile of the sandwich.

SImple Clean and Homemade I Lomo Sandwich 3

There is something about charred bread. I just think it escalates any dish from average to fantastic. When I think about some of my favorite meals in restaurants, they often come with something charred. This charred garlic bread compliments the smoky flavor from the pork beautifully. On top of the charred bread and smoky pork, I charred some red peppers, peeled them and sliced them. They add a slight sweetness that goes well with the creamy manchego sliced super thin. Finally, I made some homemade roasted garlic aioli which adds a richness to the sandwich.

SImple Clean and Homemade I Lomo Sandwich

The final product is perfection on a baguette.

Pork Adobado Sandwich on Charred Bread with Manchego, Roasted Red Peppers, and Aioli

by Jessica

Prep Time: 10 minutes

Cook Time: 20-30 minutes

Ingredients (8-10 sandwiches)

    Pork Adobado

    • 1 1/2 tablespoons smoked paprika
    • 1 1/2 tablespoon sweet paprika
    • 1 1/2 tablespoon half sharp paprika
    • 1 tablespoon oregano
    • 2 teaspoons salt
    • 3 tablespoons extra virgin olive oil
    • 3 garlic cloves, minced
    • 1/2 cup water
    • 8-10 boneless thin cut pork chops

    Aioli

    • 1 egg yolk at room temperature
    • 1/4 teaspoon salt
    • juice 1/2 lemon
    • 3 cloves roasted garlic
    • 1/3 cup extra virgin olive oil
    • 2/3 cup light tasting oil

    Roasted Red Pepper

    • 2 red peppers

    Sandwich

    • Baguette
    • 2 tablespoons olive oil
    • 2 tablespoons butter
    • 3 cloves garlic, minced
    • salt
    • Pork Chops Adobado
    • Aioli
    • Roasted Red Pepper
    • Manchego Cheese

    Instructions

    Pork Adobado

    Combine all ingredients in a large zip-top bag. Allow to marinade for at least 4 hours. Cook pork as desired. I prefer pan fried or grilled. Serve warm or cold.

    Aioli

    In a food processor, add the egg yolk, salt, lemon juice, and garlic. Turn on low and slowly drizzle in oil in a steady stream until it is all incorporated. It should be thick. Remove from the food processor and store in a container with a lid.

    Roasted Red Pepper

    On the gas burner of your stove, the grill, or under the broiler, char all sides of the papers. Put the peppers in a plastic or glass container for 20-30 minutes. Gently remove the outer charred “skin”. Do not rinse or wash. Slice.

    Sandwich

    In a medium skillet, heat butter, oil, and garlic until the butter melts. Turn off the heat.

    Cut the baguette(s) into the same size as the pork chops. Slice in half and coat the inside with the olive oil mixture. Char on the grill or on the gas stove burner. Remove from the heat when charred and salt.

    Top the baguette with pork, aioli, roasted red peppers, and Manchego.

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    SImple Clean and Homemade I Pork Adobado 2

    Study abroad is a special, life changing experience. Everyone I know who has had the opportunity, fondly remembers spending time in a new country, learning how to be independent, and forging new friendships. I spent my summer in Salamanca, Spain, a place that will always be my second home. I love Spain. The memories make me yearn to go back. I feel like I fit there. One of the most surprising things about study abroad is how quickly we made new friends. I remember countless nights leaving the discotecca or the tapas bars to head to the bocadilleria to get sandwiches. Lomo was always our favorite.

    SImple Clean and Homemade I Pork Adobado

    It took me almost 8 years to finally get around to making my own version of loom. From what I remember, it was a thinly sliced, boneless pork chop marinated in something magical that made it delicious on a baguette. Through tons of research, I found that it is commonly called adobado. It is basically a marinade comprised of paprika, garlic, and oregano.

    SImple Clean and Homemade I Pork Adobado 4

    If you notice, I made tons. We ended up eating for a few days in sandwiches for lunch. Tomorrow I will share with you the sandwich recipe. It is so good. We both literally took a bite and declared it the most perfect sandwich.

    Pork Chops Adobado

    by Jessica

    Prep Time: 10 minutes

    Cook Time: 20 minutes

    Ingredients (8-10 servings)

    • 1 1/2 tablespoons smoked paprika
    • 1 1/2 tablespoon sweet paprika
    • 1 1/2 tablespoon half sharp paprika
    • 1 tablespoon oregano
    • 2 teaspoons salt
    • 3 tablespoons extra virgin olive oil
    • 3 garlic cloves, minced
    • 1/2 cup water
    • 8-10 boneless thin cut pork chops

    Instructions

    Combine all ingredients in a large zip-top bag. Allow to marinade for at least 4 hours. Cook pork as desired. I prefer pan fried or grilled. Serve warm or cold.

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    SImple Clean and Homemade I taco salad 4

    One of the birthday traditions in my family was that my grandma made our favorite meal. She decorated with Happy Birthday signs and balloons and would make anything that we wanted. I often picked meatloaf or chicken noodle soup. I really am not a meatloaf fan, but she would cream green beans and pour them over mashed potatoes. That was my favorite thing because my favorite veggie was green beans. She made
    us feel amazingly special and made our birthdays something to look forward to. For me, my birthday is one of the times that I miss her the most.

    SImple Clean and Homemade I taco salad

    Grandma’s meal was what we did on our actual birthday. We also were allowed to choose a restaurant to go to for dinner some time around our birthdays. I almost always picked Chi-Chi’s. Going to a chain restaurant was special for me because we never went to chains, we always went to locally owned restaurants. At the time, I was all about commercialism and the hat. Chi-Chi’s really got me with the sombrero and the song. Plus I could choose between churros and fried ice cream for dessert. It was so much my favorite.

    SImple Clean and Homemade I taco salad 3

    Aside from all of the dessert, hat, and song excitement, I ordered one of three things. 1. Mexican pizza (tortilla topped with cheese) 2. Chicken Chimichanga or 3. Taco salad. I LOVED the taco salad their. It came in a tortilla shell and they had sweet and sour dressing, my absolute favorite.

    SImple Clean and Homemade I taco salad 2

    Today, I wanted to share the taco salad that we eat now. It is not served in the taco shell, but it still combines my favorite flavors. I like to squish some tortilla chips on top for extra crunch. I only eat it with sweet and sour dressing, but your could try it with ranch or French, too.

    Taco Salad

    by Jessica

    Prep Time: 10 minutes

    Cook Time: 10 minutes

    Ingredients (2-4 servings)

    • taco seasoning
    • 1 pound ground meat (beef, chicken, or turkey)
    • Spring Mix
    • cheddar cheese, shredded
    • tomato, diced
    • Avocado slices
    • 1 tablespoon chopped cilantro
    • 1 tablespoon chopped green onion
    • 1 tomato, diced
    • 1 can mexicorn, drained
    • 1 can black beans, drained and rinsed
    • sour cream
    • salad dressing (we use sweet and sour)

    Instructions

    Cook ground meat according to taco seasoning directions.

    Put all other ingredients together to make a salad. Top with the seasoned ground meat and tortilla chips.

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    SImple Clean and Homemade I Beef Rendang 10

    What is your recipe inspiration? How do you plan meals? Do you love to try new things or are you someone who likes to eat the same classic recipes all the time? Me? I get bored. I like to try new things, new exciting flavors. I also like to try new things. I look for new, exciting flavors that I can experiment with. This weekend, I was in the mood to try something new and I stumbled across Beef Rendang.

    From what I can tell, the dish is an Indonesian dish. It is served in other southeast Asian countries for celebrations. For the dish, meat of your choice (lamb, beef, goat, etc.) cooks slowly in a spice mixture and coconut milk until the meat absorbs the flavors and browns slightly. It is served over rice and has a rich, exotic taste.

    SImple Clean and Homemade I Beef Rendang

    Beef Rendang contains an ingredient that I had never heard of before, candlenuts. Candlenuts sort of look like macadamia nuts. The package said do not eat raw (yikes!). It is used in a variety of Indonesian foods. We were lucky enough to find them in our local Asian food store.

    SImple Clean and Homemade I Beef Rendang 2

    The candlenuts go in the spice paste. This is what the spice paste should look like after you puree it in the food processor. It has so many delicious ingredients like ginger, turmeric, thai chiles, garlic, shallots. It can’t be bad.

    SImple Clean and Homemade I Beef Rendang 3

    Brown the meat on both sides. Because, well, browned meat = flavor.

    SImple Clean and Homemade I Beef Rendang 4

    When the meat is browned, push it to the side and add the spice mixture. Cook it for a couple of minutes to remove the raw flavor of the spices.

    SImple Clean and Homemade I Beef Rendang 5

    After adding everything else, it looks like this.

    SImple Clean and Homemade I Beef Rendang 6

    But then you cook it for hours and it looks like this. This step is not quite done. There is still too much liquid, but you can see how it is changing color and texture.

    SImple Clean and Homemade I Beef Rendang 7

    Until you finally end up with this thick, meaty, rich, beef rending. I served it over brown rice with some cilantro on top. It was good the first day but out of this world the next day. I highly recommend trying this.

    Beef Rendang

    by Jessica

    Prep Time: 40 minutes

    Cook Time: 3 hours

    Ingredients (6 servings)

      For the Spice Paste

      • 5 Candle Nuts
      • 1 2 inch piece fresh Ginger
      • 6 small shallots
      • 4 cloves garlic
      • 5 whole cloves
      • 1 whole nutmeg
      • 4 Thai Chiles
      • 1 1/2 teaspoons ground turmeric
      • 1 1/2 teaspoons ground galangal

      For the Beef Rendang

      • 2 pounds beef for stew
      • spice paste
      • 2 stalks lemon grass, smashed
      • 1 stick cinnamon
      • zest 1 lime
      • 2 cans coconut milk
      • cilantro and green onions to garnish

      Instructions

      For the Spice Paste

      Combine all ingredients in a food processor until it forms a smooth paste. Set aside.

      For the Beef Rendang

      Salt the meat on both sides.

      In a 6 quart Dutch oven over medium high heat, brown the meat in batches on both sides.

      Push the meat to the sides of the pan forming a well for the spice paste. Add the spice paste and cook for 1-2 minutes or until fragrant.

      Add remaining ingredients. Reduce heat to medium low and cook, stirring occasionally until most of the liquid is evaporated. Then, stir more frequently until the meat becomes slightly brown and the cooking liquid is absorbed.

      Garnish with green onions and cilantro. Serve over brown rice.

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      SImple Clean and Homemade I Orange Chicken and Broccoli

      Let’s talk stir fry. It it is probably the perfect meal. Especially for a week night. Seriously. What other meal can you pull together in under 20 minutes with protein and a mixture of veggies? It is healthy and can taste different everyday depending on sauce, veggie, and protein combinations. We could probably survive on stir fry. There was a week over the summer, while we were living with my parents, where we had stir fry everyday at my mom’s request. It was ALOT of stir fry, but I was able to make them all taste different, and they all were fantastic.

      SImple Clean and Homemade I Fried Rice 5

      I developed this stir fry recipe on Friday because our little friends declared that they like chicken and broccoli in their stir fry. I know that kids like things like general tso’s chicken because it is a little sweet and savory. I decided to use orange juice as a flavoring and sweetener in the dish to appease a child’s palate.

      SImple Clean and Homemade I Orange Chicken and Broccoli

      This turned out so good, I made it again on Sunday to make an official recipe and share it with you. It makes fantastic leftovers and includes enough sauce for people who love extra sauce poured over rice (I know I do).

      Orange Chicken and Broccoli

      by Jessica

      Prep Time: 10 minutes

      Cook Time: 10 minutes

       

      Ingredients (4-6 servings)

        For the Sauce

        • 1 cup orange juice
        • 1/3 cup soy sauce
        • 2 cloves garlic, minced
        • 2 tablespoons brown sugar, not packed
        • 2 teaspoons freshly grated ginger
        • 1 tablespoon rice vinegar (I use light)
        • 1 teaspoon toasted sesame oil
        • 1 tablespoon corn starch
        • red chili flakes to taste
        • 3 tablespoons chopped cilantro

        For the Stir Fry

        • 1 tablespoon cooking oil
        • 1/2 onion, diced
        • 1 pound boneless skinless chicken, thinly sliced in bite sized pieces
        • 2 bags frozen broccoli florets (10 ounces each) or 1 bag fresh broccoli florets (12 ounce bag)
        • Sauce
        • Salt to taste

        Instructions

        For the Sauce

        Combine all ingredients in a small bowl. Set aside.

        For the Stir Fry

        Heat a wok or late skillet until water sprinkled in the pan evaporates immediately. Add half of the oil and cook the chicken until lightly browned. Remove the chicken from the pan and set aside.

        Add the remaining oil. Add broccoli and cook until tender. Return the chicken to the pan and add the sauce. Cook until the sauce gets thick. Serve with rice or noodles.

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        Fried Rice

        SImple Clean and Homemade I Fried Rice 2

        Every now and then we are lucky enough to babysit my best friend’s children. It is super fun for both of us and we alway try to pack the evening with activities to keep our friends busy. It almost always includes some kind of cooking because from my babysitting experience I learned that kids love cooking. Plus, everyone has to eat dinner and it is easier to have them help then find an independent activity while you cook. Of the things that we have made together, the recipe for today and tomorrow are my favorite. We have made pizza, cookies, and chocolate covered strawberries. But this meal included veggies that they actually ate. Plus, we all had a delicious take out fake out at home for a cozy winter Friday night.

        SImple Clean and Homemade I Fried Rice 3

        I have made fried rice in the past, but this version is the best. It is lightly flavored and mimics our take out favorite the best, but it features brown rice. I think the key to my love of this rice is that it is not overwhelmed with flavors. It is simple and celebrates a few, quality ingredients. In fact, we have already made it twice since Friday. I have enjoyed it in my lunch on Monday and Tuesday. This may just be a new dinner staple.

        SImple Clean and Homemade I Fried Rice 8

        To go with our fried rice, we had some chicken and broccoli. I will share that with you tomorrow. The rice would compliment any stir fry well or, add some protein and you have a yummy meal.

        Fried Rice

        by Jessica

        Prep Time: 10 minutes

        Cook Time: 10 minutes

        Ingredients (4-8 servings)

          For the Sauce

          • 1/3 cup soy sauce
          • 1 tablespoon brown sugar
          • 1 tablespoon rice vinegar

          For the Fried Rice

          • 1 tablespoon cooking oil
          • 1/2 onion, diced
          • 1 clove garlic, smashed
          • 1 cup frozen peas and carrots
          • 2 eggs
          • 5 cups cooked brown rice
          • sauce
          • salt

          Instructions

          For the Sauce

          In a small bowl, combine the soy sauce, brown sugar, and rice vinegar. Set aside.

          For the Fried Rice

          Heat a work or large skillet until water evaporates immediately when sprinkled in the pan. Add the oil, onion, and garlic. Cook until the onion is softened. Remove the garlic and discard. Add the peas and carrots and cook until softened. Add the egg and scramble. Once the eggs are cooked, add the rice and sauce. Stir to combine. Cook until hot. Salt to taste.

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          Simple Clean and Homemade I Eggrolls 3

          Tomorrow is Friday. Friday is our most frequent day to get take out. Not this week. This week we are going to my parents’ house to get haircuts and get our staple groceries that we enjoy from their area.

          I have a total love/hate relationship with take out. I LOVE that I don’t have to cook as soon as I get home from work but I HATE that the food usually gives me a stomach ache and isn’t as good as I anticipated. Therefore, I tend to make a lot of our take out favorites at home. One of those things is egg rolls. I grew up eating lots of egg rolls. My best friend’s dad always invited us over for wonton soup and egg rolls. It was one of my favorite meals. My homemade egg rolls bring back memories of those fun dinners. The big difference with theses is that they are baked, not fried.

          Baking egg rolls gives them a different texture than fried egg rolls. I actually have grown to like the baked version much better. I like the crispy, aldente texture.

          SImple Clean and Homemade I Egg Rolls 2

          I start by browning my pork. Once it is brown, I add three bags of coleslaw. In the summer, I buy fresh cabbage and carrots from a farmer, but this is about a million times easier. I rarely buy packaged food, but this recipe is one of those times that I don’t mind a few short cups.

          SImple Clean and Homemade I Egg Rolls 3

          I think the hardest part of making this is judging the filing. You want to get as much moisture as possible out of the filling because you are baking and/or freezing these. This is what the filling looks like when I first start with all of the coleslaw.

          SImple Clean and Homemade I Egg Rolls

          This is what the finished filling looks like. I have to say, it is so good, you could just eat it like this. But the extra egg roll making step is totally worth it.

          Simple Clean and Homemade I Eggrolls

          I like to serve these with sweet and sour sauce and hot mustard. Sometimes we add a little hot chili oil for the extra spice. This is one of my favorite weeknight meals. It is so quick straight out of the freezer.

          Baked Pork Eggrolls

          by Jessica

          Prep Time: 1 hour

          Cook Time: 20-30 minutes

          Ingredients (28 eggrolls)

          • 2 pounds pork chops or loin, diced
          • 3 pounds bagged coleslaw (fresh cabbage and carrots)
          • 6 cloves garlic, minced
          • 1 tablespoon freshly grated ginger
          • 2/3 cup soy sauce
          • 3 green onions, chopped
          • 2 8 ounce cans water chestnuts, finely chopped
          • 2 tablespoons rice vinegar
          • 1 tablespoon brown sugar
          • 28 egg roll wrappers

          Instructions

          In a large skillet or dutch oven, heat the oil and brown the pork. When the pork is brown, add the coleslaw and allow the coleslaw to cook down until most of the moisture is gone. Add remaining ingredients except the egg roll wrappers. Cook until the moisture is cooked out. Remove from the heat and allow to cool.

          When the mixture is cool, spread egg roll wrappers on the counter. Have a small bowl of water next to your work space. Put about 1/4 cup of the filling on each wrapper. Close the wrappers, sealing with water.

          Heat the oven to 425 degrees. On a baking sheet, spray all sides of the egg rolls with cooking spray. Cook about 15 minutes on one side. Flip and cook until both sides are crispy. Serve with Sweet and Sour Sauce and Hot Mustard.

          To freeze: Wrap the uncooked egg rolls in plastic wrap. Place in a zip top bag and freeze. When ready to eat, follow the above directions with the frozen egg rolls.

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          SImple Clean and Homemade I Shrimp Feta Bake

          It has been so cold and I am so ready for winter to be over. You know what I realized? It isn’t even half over yet. Last week we installed some gas fireplace logs. I can’t even explain how much I am loving our gas fireplace logs. They make the living room so cozy and warm. It is making the below zero temperatures a little more bearable. That and warm clothes.

          SImple Clean and Homemade I Shrimp Feta Bake 2

          Today I want to share one of my brother’s favorite meals. He eats tons of this shrimp feta bake when I make it. Like almost the whole batch of it. At first, it was odd because he didn’t eat tomatoes. I think this dish was the gateway to full blown tomato eating for him.

          SImple Clean and Homemade I Shrimp Feta Bake 3

          This is a light and healthy dish. I like to serve it over whole wheat orzo.

          Shrimp and Feta Bake

          by Jessica

          Prep Time: 10 minutes

          Cook Time: 30-45 minutes

          Ingredients (4 servings)

          • 2 teaspoons extra virgin olive oil
          • 2 cloves garlic, minced
          • 1 29 ounce can diced tomatoes, about half liquid drained
          • pinch cayenne
          • 1 pound raw deveined peeled shrimp, defrosted
          • 1/2 cup chopped curly parsley
          • 3-4 ounces reduced fat feta cheese
          • juice 1 lemon
          • whole wheat orzo, cooked according to package directions

          Instructions

          In a large skillet or work, heat the oil over medium high heat. Add garlic and cook about 30 seconds. Add the tomatoes and cayenne. Cook until about half of the moisture is reduced. Add the shrimp and cook until the shrimp is slightly under done. Stir in the parsley. Pour into a 9×13 glass baking dish. Sprinkle with feta and lemon juice. Bake at 400 until bubbly (about 20 minutes).

          Serve over whole wheat orzo.

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          SImple Clean and Homemade I Cheese and Spinach Stuffed Shells 6

          I have wanted stuffed shells for weeks. They sounded so delicious, but I just couldn’t make them because we were spending so much of our time moving, painting, packing, unpacking, and celebrating the holidays in between, that I ran out of time to cook. We ate too much take out and my tummy felt it. We even hit a point where we were eating Easy Mac. I hadn’t had Easy Mac since college. The worst part? It wasn’t even Easy Mac, it was the Target brand which is sort of soupy. It is so nice to be getting settled and have a little time to cook actual meals, menu plan, and grocery shop. It makes me feel like a normal person again.

          SImple Clean and Homemade I Cheese and Spinach Stuffed Shells 3

          Making stuffed shells is pretty easy. Stuffing them takes a little time, definitely less than layering a lasagna. Plus they are already in servings. You don’t have to wait for it to cool like lasagna. It could just be one of the best entertaining meals ever. They seem super fancy AND can be made in advance.

          SImple Clean and Homemade I Cheese and Spinach Stuffed Shells 2

          And I seriously packed them with spinach. I might even add more spinach next time. Because I love it.

          SImple Clean and Homemade I Cheese and Spinach Stuffed Shells 8

          Bake them and serve with your favorite salad or vegetable.

          Spinach and Cheese Stuffed Shells

          by Jessica

          Prep Time: 30 minutes

          Cook Time: 30-40 minutes

          Ingredients (6-8 servings)

          • 2/3 box jumbo shells
          • 1 15 ounce container ricotta cheese
          • 1/4 cup parmesan cheese, grated
          • 1 egg
          • 1 10 ounce bag frozen spinach, defrosted and excess water squeezed out with a clean towel
          • 10 basil leaves, chopped
          • 1 cup shredded mozzarella cheese
          • 1/2 cup shredded medium sharp provolone cheese
          • 2 pints marinara sauce

          Instructions

          Cook the shells about 9 minutes, until slightly less than ardent. Strain and spread out on a baking sheet to cook.

          Mix ricotta, parmesan, egg, spinach, basil, and 1/2 cup mozzarella cheese in a medium bowl.

          Spread a thin layer of sauce at the bottom of a 9×13 baking sheet. Stuff the shells with the ricotta mixture and place in the pan. Cover with more sauce and bake for 30-40 minutes. Serve hot with your favorite salad.

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          Pork Adobo

          Simple Clean and Homemade I Pork Adobo 4

          I am so sorry I have been gone for over a week now. I have really missed all of you and am really excited about some things that I want to share with you in the next few weeks. We have been super busy. Like, Monday I realized I bought two Christmas presents and had not made any plans or ideas to find any more. Yesterday I had the opportunity to go to the Justin Timberlake concert with my best friend. It was so good. He is a phenomenal entertainer. Seriously, he can sing, dance, play the guitar, and play the piano. Wow. Today, because we did not spend the day at my parents’ house, we finally got tons of errands crossed off our list including almost all Christmas shopping.

          Simple Clean and Homemade I Pork Adobo 5

          After our snowy trip home on Saturday, I have come to realize that it really is going to be winter in just a few days. Hibernation mode is in full swing. Hibernation mode means more comfort food. Stuff that roasts in the oven most of the day, filling the house with yummy smells. Pork Adobo does just that. I have to warn you, this is not done in the traditional manner. I did it how I like to cook pork, but with the same spices as the traditional Filipino dish. One of the unique ingredients is palm vinegar. It can be found in Asian grocery stores and is very inexpensive. It really adds that special something.

          Simple Clean and Homemade I Pork Adobo 3

          I like to make this the day before we are going to eat it. I heat it in a skillet over medium heat with about 1/4-1/2 cup of water. To add some spice for this of us who like heat, I add a small amount of hot chili oil. Then, I heat it until it has a nice sauce and serve it over rice. I use brown rice which is not traditional, but what we enjoy in our home. Then, I sprinkle a little cilantro over top. It freezes well and can be reheated in the same manner once it is defrosted.

          Pork Adobo

          by Jessica

          Prep Time: 20 minutes

          Cook Time: 2-3 hours

          Ingredients (6-8 servings)

          • 3 pound pork shoulder, cubed and salted
          • olive oil
          • 1 light colored beer
          • 6-10 cloves garlic, smashed
          • 1/3 cup soy sauce
          • 2/3 cup palm vinegar or white distilled vinegar
          • 1 cup whole peeled tomatoes, squeezed with your hands
          • 2 bay leaves
          • 2 teaspoons whole peppercorns
          • 2 medium onions, sliced
          • 2 green onions, diced

          Instructions

          Cut the pork shoulder into large chunks. Sprinkle with salt.

          Allow the meat to come to room temperature.

          Heat oil in a dutch oven (at least 5 quarts). Brown the meat on all sides. This may need to be done in batches, depending on the size of your pan.

          Remove the pork and set aside.

          Deglaze the pan with the beer. Simmer for 2-3 minutes and then scrape the brown bits off of the bottom of the pan with a spatula. Add the bay leaves, garlic, peppercorns, tomatoes, soy sauce, and vinegar. Return the pork to the pan.

          Heat the oven to 350. Place the dutch oven in the oven without a lid for about 3 hours stirring every 30 to 60 minutes. When most of the moisture is gone, add the sliced onions and green onions. You may need to add 1/2 cup of water. Return to the oven until the onions are fully cooked and most of the water is gone.

          Serve over rice.

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