Eat Good, Feel Good
Pork is luscious, tender, divine and delightful. It has all the qualifications to become the centre of attention of your upcoming dinner party, and can even find a loving and permanent home on your family’s weekend menu. Pork has a high quantity of protein and is rich in many vitamins and minerals. This is why it will be an excellent add-on in your family’s diet.
Pork is a multipurpose meat that just goes well with anything and everything; it can be gorgeously paired with diverse foods and flavours. Pork delicacies are prepared in a dizzying number of ways: roasted, grilled, braised, steamed, fried, sautéed, smoked, broiled and stir fried. It is one of the best and most extensively consumed meats in the world. At times, pork has also been referred to as “the other white meat.”
If you are a meatoholic, it is likely that your cravings for hogs know no bars. Learn how to cook some interesting Mexican and Spanish pork dishes to satisfy your cravings.
Cochinita Pibil – A Traditional Mexican Pork Dish
Cochinita Pibil
Cochinita Pibil is a traditional Mexican slow-roasted pork dish, hailing from Yucatan Peninsula. This traditional dish can be popularly found in every house and eating place in Mexico. It is also known as pureco pibil and cochinita con achiote. Cochinita Pibil is made from a whole suckling pig.
The recipe is as follows:
Time: 2h 30 min.
Servings: 6
Calories: 222
Ingredients:
- 2 pounds pork butt roasts with bone
- 4 ounce of achiote paste
- 1/3 cup orange juice
- 2/3 cup squeezed lemon juice
- 2 habanero peppers, seeded and chopped
- 1 tsp. ground cumin
- 1 tsp. paprika
- 1 tsp. chilli powder
- 1 tsp. ground coriander
- Salt and pepper to taste
- Half cup red wine vinegar
- 2 medium red onions, thinly sliced
Directions:
- Make holes in the pork and rub the achiote paste all over the pork meat and keep it aside. In a separate bowl, blend the lemon juice, orange juice and habanero peppers and then mix cumin, paprika, chilli powder, coriander, salt and pepper. Now, place meat into the bowl, cover it and refrigerate for 24 hours.
- Wrap the pork meat and marinade it in aluminium or banana leaves. Preheat oven to 325 degrees F.
- Bake the meat for 2 hours, until meat becomes tender.
- By the time pork is cooking, you can prepare the sauce. Boil the red wine vinegar, add onions and cook the mixture on a low flame until tender.
Pour the prepared sauce over the pork and serve your Cochinita Pibil with white rice and warm corn tortillas, red pickled onions and habanero chillies.
A Delicious Pork Dish Famous In Spain – Chicharrón
Image Source:mycolombianrecipes.com/
Chicharrón is a mouth-watering pork snack, popular in Spain and all over Latin America. It is generically referred to as pork rinds. Chicharrón is prepared from pig skin or fried pork belly. The crispy, crunchy and crackly chicharrón is a lip-smacking recipe made with a few simple ingredients.
The recipe is as follows:
Total Time: 1 hour
Servings: 8 to 10
Ingredients:
- 1 complete rind from a pork shoulder or belly, cut in to 1/5 inch slices
- 1/3 cup of kosher salt
Directions:
- Toss pork skin slices in salted boiling water for 1 minute. Remove the slices, strain and rinse them in cold water.
- Mix the pork slices with salt and spread them out on a sheet pan. Roast the slices in 400 degrees F oven for 20 to 35 minutes, until they become crispy. Now, drain and cool them on paper towels. Your crispy chicharrón pork cracklings are ready to be served.
Perk up some pork in your oven and go on a gastronomic voyage. Flatter your belly with scrumptious delicacies.