Category: Pork

Grilled Pork and Coconut-Tomato Sauce

Posted on by Corey Mills

Recipes Featuring U.S. Pork

Grilled Pork and Coconut-Tomato Sauce

Grilled Pork and Coconut-Tomato Sauce

By Chef Elton Ambrose, Rendezvous Resort, St. Lucia

INGREDIENTSQuantity
Pork Loin, cut into 4 boneless pork chops2 pounds
cinnamon powder1 teaspoon
chopped garlic1 teaspoon
nutmeg½ teaspoon
all spice½ teaspoon
sour orange (juice and peel)1 whole
peppercorns10 whole
lime (juice and peel)1 whole
vegetable oil, divided½ cup
chopped onion¼ cup
garlic (chopped)2 cloves
tomatoes (diced)2
cumin1 teaspoon
coconut milk16 ounces
tomato paste1 teaspoon
Salt and pepperTo taste

Pork

Combine marinate by mixing cinnamon powder, garlic, nutmeg, allspice, sour orange, peppercorns, lime and all but one tablespoons of vegetable oil. Let chops marinate for 1 hour and grill to desired doneness—about 6 minutes/side for 145 degrees F.

Coconut-Tomato Sauce

Sauté onion, garlic, tomato and cumin in 1 tablespoon vegetable oil; add coconut milk and tomato paste; simmer for 10 minutes (or longer for thicker sauce) and season with salt and pepper; serve with pork chops. Serve with vegetable stew and plantain crisps.

Pineapple and Raisin Pork Loin Bundle in Mango Sauce

Posted on by Corey Mills

Recipes Featuring U.S. Pork

Pineapple and Raisin Pork Loin Bundle in Mango Sauce
Cuban sliced pork roast topped with pineapple tidbits

Pineapple and Raisin Pork Loin Bundle in Mango Sauce

By Chef Andrea Coppola, The Beach House, Barbuda

Serves 4

Pork Loin Bundle

INGREDIENTSQuantity
boneless pork loin chops4 (4 ounces each)
crushed or finely chopped pineapple1½  cups
butter2 teaspoons
raisins4 tablespoons
cinnamon2 teaspoons
leek stalks for tying bundles (or use string)4
saltTo taste
olive oil3 tablespoons, divided

Instructions

Preheat oven to 350 F.

Sauté pineapple in pan with butter, raisins and cinnamon for 3 minutes over medium heat or until slightly golden.

Boil leek stems for 2 minutes then place in ice water to maintain green color; remove from ice water and cut in long strips to tie bundles with (or use butcher’s twine).

Wrap each pork chop in wax paper and pound meat to a thin layer with a meat cleaver; sprinkle salt over each slice. Place pineapple mixture in the center of each pork slice and pull edges of pork slice together to form a bundle and tie firmly with leek strips.

In ovenproof skillet, heat 2 tablespoons olive oil on medium-high heat; brown pork bundles; sprinkle each bundle with salt; place skillet in oven and baste the bundles with remaining 1 tablespoon olive oil; bake in oven for approximately 8 minutes.

Mango Sauce

INGREDIENTSQuantity
diced mango 1 cup (approximately one whole mango)
diced red sweet pepper4 tablespoons, chopped (about ½ whole red pepper)
lime juice¼ cup (1 large lime)
fresh oregano1 teaspoon, chopped
chopped mint bush2 teaspoons (about 2 stalks)
brown sugar2 teaspoons

Instructions

Place all ingredients for sauce together and heat for 3 minutes in sauce pan over medium heat; put aside until time to serve.

Accompany with cassava sticks.

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Peach & Cranberry Pork Roulade with a Corn and Pepper Salsa

Posted on by Corey Mills

Recipes Featuring U.S. Pork

Peach & Cranberry Pork Roulade with a Corn and Pepper Salsa
Baked pork meat with cranberry sauce. Christmas Winter meat recipe.

Peach & Cranberry Pork Roulade with a Corn and Pepper Salsa

Chef Graham Williams, Riddells Bay Golf and Country Club, Bermuda

Serves 4-6

Peach and Cranberry Pork Loin

INGREDIENTSQuantity
boneless pork loin chops (5–6 ounces)4 (about 1½  pounds)
white bread1 slice, crusts removed
dried cranberries (orange flavored)½  cup
peach chutney (like Onion Jacks brand)⅓  cup
olive oil3 tablespoons

Instructions

In a food processor, blend bread to crumbs and add the cranberries and peach chutney; blend for 1 minute. Place pork chops flat on a chopping board, cover with cling film and flatten out with a meat mallet or rolling pin until thin but not penetrating through the meat. Lift off cling film and thinly spread cranberry mixture.  Roll pork as tightly as you can and secure by placing 4 toothpicks through the meat. Repeat with remaining pork.

In a hot, lightly oiled pan, cook pork until lightly browned, turn onto a wire rack with a tray underneath and place in a preheated oven at 325 F for approximately 20 minutes (until firm to touch).  Place on chopping board to rest for 3 minutes before serving with corn and pepper salsa.

Roasted Corn and Pepper Salsa

INGREDIENTSQuantity
red and green bell pepper, roasted, peeled, seeded1 each, cut into ½-inch dice
chipotle pepper (canned)½, seeded and chopped
garlic1 tablespoon, chopped
fresh oregano1 teaspoon, chopped
Bermuda onion1, small dice
fresh Bermuda corn, cooked and kernels removed1 large ear (or 6 ounces canned corn kernels)
tomato1, seeded and cut into ½  dice
sugar¾ teaspoon
olive oil¾ cup
cider vinegar3 tablespoons
Salt and pepperTo taste

Instructions

Char-grill the red and green pepper over an open gas flame (or in a very hot frying pan with no oil) until the skin turns black (use a carving fork to turn the peppers), wrap in cling film for 15 minutes (to help the skin come off more easily); unwrap and scrape off skin; dice. Mix all the remaining ingredients together in a bowl, season to taste.

Serve with Crushed Bermuda Red Potatoes with Chorizo and sautéed red chard.

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Perfect American Pork Chops

Posted on by Corey Mills

Recipes Featuring U.S. Pork

Perfect American Pork Chops

By Chef Debra Sardinha

Serves 2

INGREDIENTSQuantity
U.S. pork chops 2 (1 inch thick)
oil1 tablespoon
sea saltTo taste
fine thyme2 sprigs
crushed black pepperTo taste
garlic cloves2, cut in half
cayenne pepperlight dusting (optional)
butter2 tablespoons
cumin seedsTo taste (optional)

Instructions

10-15 minutes before cooking remove the chops from the fridge and season well on both sides with the salt, pepper, cayenne and cumin seeds, rubbing gently with your fingertips to allow the seasonings to coa” the meat. Heat the skillet to medium-high, until there is a slight amount of smoke coming off the surface of the pan. Add the oil immediately, followed by the chops. Then add the thyme, garlic cloves, and butter; let sear for 1 minute, then reduce to medium heat and cook for 3 minutes, spooning the butter over the chop to add avor, color and moisture. Raise the heat back up to medium-high; turn the chop over to allow it to sear. Reduce heat to medium and repeat the process of spooning the butter over the chops for an additional 3 minutes. Cook to 145 F (63 C) doneness.

Remove the chop from the pan onto a plate, cover with foil and and let it rest for 3 minutes to allow the juices to stabilize. Serve with pan juice.

Notes

There is no need to rinse the chop. This is a food safety hazard and prevents the chop from browning in the pan. The cumin and cayenne are optional to add a Caribbean kick to the chops.

Slow Cooked & Grilled American BBQ Ribs

Posted on by Corey Mills

Recipes Featuring U.S. Pork

Slow Cooked & Grilled American BBQ Ribs

By Chef Debra Sardinha

INGREDIENTSQuantity
American pork baby back or spare ribs or beef short or back ribs1 slab

Spice Rub

INGREDIENTSQuantity
paprika2 teaspoons
chile powder2 teaspoons
granulated garlic2 teaspoons
brown sugar2 teaspoons
ground cumin½  teaspoon
dry mustard½ teaspoon
dried oregano ½ teaspoon
dried sage½ teaspoon
salt2 tablespoons
black pepper and cayennePinch

Instructions

Remove the membrane from the bone side of the ribs—very important. This is easy to do with a butter knife or blunt object that slides between the bone and skin.. Once the membrane has been removed, rub the spice rub mixture into both sides of the rib and place in the fridge for at least 2 hours to allow the spices to penetrate the meat.

Wrap the ribs in foil and place on a grill (either oven, gas or charcoal) and allow to cook on a low heat for approximately 2 hours  to an internal temperature of 165–176 F (74–79 C).. You will know it is ready when the ends of the bone become exposed and the meat will begin to pull away from the bone.  Brush the ribs with BBQ sauce during the last 5-10 minutes of cooking. To add some Caribbean flavor to the sauce you can add a little tamarind, chutney and some grated fresh ginger.

Notes

There is no reason to boil ribs to increase the tenderness especially when you are dealing with high-quality pork, as all this does is dilute the great flavor present in the meat. Beef ribs require a longer cooking time.

Roasts with the Most

Posted on by Corey Mills

Recipes Featuring U.S. Pork

Roasts with the Most

By Chef Debra Sardinha

Serves 4

INGREDIENTSQuantity
boneless, tender U.S. beef roast
or center cut pork loin		2–3 pounds
oregano2 tablespoons
garlic2 tablespoons
paprika2 tablespoons
smoked paprika2 tablespoons

Instructions

Salt and pepper all sides of roast; refrigerate 2 hours or overnight. For a Caribbean flavored pork rub, mix oregano, garlic, paprika and smoked paprika.

Preheat oven to 350F (177 C). Heat a sauté pan to high heat; place roast (fat side down) into

pan being cautious of flare-ups from the fat. Allow to brown; remove and place into a baking tray in oven with the fat side up (the fat melts, keeping the roast tender and flavorful). Allow roast to cook until it reaches an internal temperature of 130 F (54 C) for medium-rare. Transfer to carving board, cover with foil and rest for 10-15 minutes to allow juices to stabilize.

To make a pan sauce from the drippings

Place roasting pan with juices on burner; add ½  cup beef broth, ¼  cup red wine, 2 sprigs thyme or rosemary and bring to boil, scraping up brown bits from the bottom of the pan. Reduce almost to a syrup. Whisk in 1 tablespoon Dijon mustard and salt and pepper to taste.

Carve meat into thin slices across the grain (or fiber) and serve with pan sauce.