salsaology recipes

ingredient:

  • pork clear tag

  1. Tacos al Pastor

    Tacos al Pastor

    Tacos al Pastor

    Tacos al Pastor (Spanish for shepherd style tacos) are one of the most popular taco variations throughout Mexico, which are just as wildly popular here in the states. These juicy pork filled tacos are testament of Middle Eastern immigration into Mexico at the turn of the 20th century.

    An adaptation of the shawarma, this Mexican classic street food likens the Arabic wrap; but, instead of lamb rotisserie shaved onto pita bread, a tortilla is filled by shaving pork that has slowly been cooked on a vertical spit. Al pastor meat is recognized by its tender, succulent and flavorful reddish pork morsels that result from a marinade blend made of chiles, spices and pineapple. Our recipe simplifies the marinade and does not require the vertical spit. Proclaimed to be the best taco, you too will concur with just one bite!

    ingredients

    • 1 c. SALSAOLOGY Ancho Chile & Tamarind Sauce
    • 2 lbs. Pork Shoulder, Picnic or Boston Butt
    • 1/2 c. Pineapple Chunks, canned in its own juice
    • 3 tbsp. Apple Cider Vinegar
    • 1 tbsp. Achiote Paste*, optional
    • Corn Tortillas
    • 1 c. Onion, chopped
    • 1/2 c. Cilantro, chopped
    • Lime Wedges
    • Your Favorite Tomatillo Salsa

    method

    1. Place SALSAOLOGY sauce, pineapple, apple cider vinegar and achiote paste in a blender cup and blend for a minute or until pineapple chunks have been thoroughly pureed with sauce. Set aside.
    2. Cut pork into 1 inch chunks, and place in a large Ziploc bag. Empty sauce marinade into bag and zip seal. Make sure marinade covers meat entirely. Refrigerate for 3-4 hours minimally. Ideally, refrigerate overnight.
    3. Heat a large skillet over medium to high heat. Season meat with salt and pork. Working in batches, cook meat. Add sauce marinade with brush while cooking, constantly turning meat, allowing it to cook through and get caramelized. About 15 minutes. Place in bowl and repeat cooking remainder of meat.
    4. Chop cooked pork into smaller pieces. And set aside in serving bowl.
    5. Warm tortillas.
    6. Place al pastor meat on a tortilla. Garnish with onion and cilantro and top with taco salsa.

    info

    Serves 6

    *Achiote paste is a condiment made from annatto seeds and other spices. While it provides a subtle musky flavor, its main purpose in this recipe is to provide a vibrant red color to the meat. Therefore, it is an optional ingredient for this recipe. You can find the paste packages in most Latin markets.

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  2. Grilled Pork Chops with Peaches

    porkchop-cover

    Grilled Pork Chops with Peaches

    One of the best things about grilling season is all the flavors that are highlighted by cooking over open fire. But know; that perfect char flavor isn’t exclusively reserved for meats. Here we grill juicy summer ripe peaches that caramelize just right to pair with the flavors of the smoky grilled pork chops and our Ancho Chile & Tamarind Sauce. Prefer nectarines or apricots? Have at it, you won’t be disappointed! 

    ingredients

    • 4 Pork Chops; Bone In
    • Salt
    • ½ Cup plus extra for the table SALSAOLOGY Ancho Chile & Tamarind Sauce
    • 1/4 Cup Olive Oil
    • 4 Peaches; ripe, cut in half and pit removed

    method

    1. Season pork chops with salt and transfer to a resealable plastic bag or a glass pan. In a small bowl, combine SALSAOLOGY Ancho Chile & Tamarind Sauce with olive oil then pour sauce mix into bag and ensure all the pork chops are covered in sauce.  Refrigerate and allow chops to marinade for at least 60 minutes, or preferably overnight.
    2. Light and preheat grill. Remove pork chops from bag and place on grill. Turning occasionally, cook pork chop until cooked through, approximately 12 minutes and thermometer reads 135°F. Transfer chops to a board or platter and let them rest for 5 minutes before serving.
    3. Toss peaches with some olive oil in a small bowl and season with a pinch of salt. Place peaches cut side down on grill and cook until they begin to soften and char, about 5 minutes. Serve peaches on platter with pork chops and additional sauce for the table.

    Number of servings (yield): 4

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  3. BBQ Baby Back Ribs

    BBQRibs

    BBQ Baby Back Ribs

    This barbecue recipe packs in tons of flavor by using SALSAOLOGY Chile Negro & Hibiscus Sauce to marinate and baste the baby back pork ribs. The robust, zesty flavors and dash of savory sweetness from this sauce are perfect for any juicy tender pork ribs…they really are finger lickin’ good.

    method

    1. Preheat oven to 350°F. Season the racks generously with salt and pepper. Use ½ cup of SALSAOLOGY Chile Negro & Hibiscus Sauce to rub the ribs with sauce on both sides. Place in a baking dish or a baking sheet with a rack. Cover tightly with two layers of foil and place in oven and bake until ribs are tender, about 75 minutes.
    2. In a small bowl, mix the 2 tablespoons of honey with the remaining ¼ cup of SALSAOLOGY Chile Negro & Hibiscus Sauce to make barbecue sauce mixture. Reserve for basting ribs.
    3. Heat the grill to medium heat. Grill the ribs on each side for 10-15 minutes, flipping when necessary. During the last 5 minutes of grilling, baste the ribs with the barbecue sauce.
    4. Remove from grill and let the racks rest for 5 minutes before cutting into individual ribs. Serve warm with remaining barbecue sauce.

    info

    Baking ribs can be done up to two days before finishing on the grill. Complete “Step1” , cover tightly and keep refrigerated until ready to barbecue. Allow ribs to come down to room temperature before placing on grill.

    Number of servings (yield): 4

     

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  4. Pork Belly Sliders

    PorkSliders

    pork belly sliders

    This slider recipe is great for BBQs or any get together because you can make the pork belly ahead of time and assemble them in minutes. We chose to use baby arugula for its peppery flavor that showcases the rich and tangy flavors of the pork belly, but feel free to top with a creamy coleslaw just as well. You may want to leave the jar out on the table for extra saucin’.

    ingredients

    method

    1. Using a sharp knife, score the fat layer at an angle on the pork belly, avoid cutting into the meat. Cut again at the opposite angle (to create small diamond shapes). Place belly in a glass baking pan and pour ½ cup of SALSAOLOGY Ancho Chile & Tamarind Sauce insuring that it is coated with sauce on both sides. Cover with plastic and refrigerate for at least 2 hours (preferably overnight).
    2. Preheat oven to 425°F. Season belly with salt and pepper. Place pork belly on a shallow sheet tray with a rack then put in oven uncovered until the skin of the belly starts to turn golden brown and begins to bubble, approximately 10 minutes. Turn oven temperature down to 325°F and continue to cook for 1 hour. Add ½ inch of water or chicken stock to the sheet tray (about ½ cup) and continue to cook for another hour to hour and a half. Pork belly is ready when meat pulls away easily. Transfer belly to a wooden board and allow to rest for about 10 minutes.
    3. In a small bowl, gently toss baby arugula with olive oil and salt. Cut pork belly into small slices that fit the size of the buns.
    4. To assemble sliders first place pork belly slice on bottom bread, spoon a dollop of SALSAOLOGY Ancho Chile & Tamarind Sauce, garnish with baby arugula and cap off with top bun.

    Number of servings (yield): 6

     

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  5. Garlic Pork Shanks Wrapped in Banana Leaf

    Garlic Pork Shanks

    Garlic Pork Shanks Wrapped in Banana Leaf

    This is a great recipe that requires minimal prep but when your guests taste and see this beautiful dish, they will think you slaved over it all day. The garlic paste highlights and pairs wonderfully with the succulent nature of the shank and is topped off with the Chile Negro & Hibiscus rich and tangy sauce – Exquisite!

    The banana leaf is not only a beautiful element to see on the plate with the deep red sauce contrast, but it also imparts a subtle anise like flavor to the pork shanks.

    ingredients

    • 1 jar of SALSAOLOGY Chile Negro & Hibiscus Sauce
    • 2 Garlic Head Cloves, peeled
    • 4 Pork Shanks
    • Banana Leaves*, cut into approximately (4) 10″ squares (adjust size depending on shank size)
    • 1 c. Chicken Stock or Chicken Broth
    • Salt and Pepper
    • Equipment: Steamer Pot with Steamer Basket

    method

    1. Fill steamer pot with water and place over low medium heat.
    2. Lightly cook precut banana leaves over a burner or griddle. Using tongs to turn and scorch for 30 seconds on each side, or until leaf becomes soft and flexible. Set aside to cool.
    3. Place garlic cloves in a small food processor and blend until garlic becomes a paste. You can also do this by hand with a mortar and pestle. Place in a small bowl and set aside.
    4. Season pork shanks with salt and pepper.
    5. Apply garlic paste to shanks generously. However, you can adjust amount of garlic paste to your taste.
    6. Place each shank in the center of a banana leaf. Wrap shanks by folding leaf ends to bottom side. You can use kitchen twine to hold together.
    7. Place wrapped shanks in steamer basket.
    8. Once steamer pot has come to a slow boil, bring heat down to low and place steamer basket in pot and cover. Keep water to a very low boil, cooking it too fast will toughen up the meat.
    9. Cook for approximately 2 hrs. on low heat or until meat is slightly separating off the bone. Then remove shanks from steamer and allow to cool.
    10. In the meantime heat a small sauce pot and place 6 oz. of SALSAOLOGY’s Chile Negro & Hibiscus Sauce in the sauce pot. Add 1 c. of chicken stock and mix thoroughly. Heat through and remove from stove.
    11. Unwrap cooked shanks from banana leaves on a plate and pour sauce over shanks. Serve with Mexican rice, beans and tortillas.

    info

    Serves 4

    *You can find the leaves in the produce section of Latin or Asian grocery stores and in some big chain markets. If Banana Leaves are not available, parchment paper is a good substitute.

    Diet type: Pescatarian

    Diet tags: Reduced fat, High protein

    Dietary restriction: Kosher

    Number of servings (yield): 8

    Culinary tradition: Mexican

    Calories: 200

    Fat: 5g

    Protein: 10g

    my rating 5 stars:  ★★★★★ 1 review(s)

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