Pepian Dulce Pork In Sweet Guatemalan Sauce Food

RECADO DE PEPIAN INDIO (GUATEMALAN PEPIAN INDIO SAUCE)

Steps:

• Heat a large skillet over medium-high heat; place tomatoes, tomatillos, onion, and garlic into the hot skillet and stir until vegetables are lightly charred, about 20 minutes. Remove vegetables from skillet; stir sesame and pumpkin seeds into the hot skillet, stirring until seeds are lightly toasted, 2 to 3 minutes. Remove from heat.
• Toast baguette slice in a toaster. Place baguette slice, tomatoes, onion, garlic, sesame seeds, cilantro, salt, and black peppercorns into a blender; pulse several times to chop, then blend the mixture until smooth. Pour 3 cups chicken broth into blender and puree again.
• Strain blended sauce through a sieve and pour into a large saucepan; stir olive oil into sauce. Place over medium-high heat, bring to a boil, and cook for 3 minutes. Stir chayote, potatoes, and corn into sauce; stir in 3 cups chicken broth. Bring back to a boil, reduce heat to low, and simmer until chayote and potatoes are tender, about 20 minutes.

PEPIAN DULCE (PORK IN SWEET GUATEMALAN SAUCE)

Steps:

• Combine water, pork loin, onion, salt, and garlic in a large pot. Bring to a boil; reduce heat and simmer until an instant-read thermometer inserted into the pork reads at least 145 degrees F (63 degrees C), about 30 minutes.
• Transfer pork to a bowl. Strain broth into another bowl and reserve. Discard onion and garlic; keep the strainer handy.
• Toast pasilla chile peppers in a hot skillet until fragrant, about 1 minute. Tear into small pieces and place in a bowl; cover with 1 cup pork broth and let soak, about 30 minutes.
• Combine tomatoes and onion in the same skillet; cook and stir until lightly charred, about 5 minutes. Transfer to a bowl. Toast sesame seeds, squash seeds, and cinnamon stick in the skillet until browned, 1 to 2 minutes. Add to the bowl. Tear bread roll into pieces and toast it with the baguette in the skillet until browned, about 2 minutes. Add to the bowl.
• Working in small batches, blend the soaked chile peppers, the tomato and onion mixture, the squash seeds, sesame seeds, cinnamon stick, allspice, peppercorns, and the toasted breads with about half of the pork broth until smooth.
• Strain each batch of sauce through the sieve into a bowl; repeat until all sauce ingredients are pureed.
• Heat olive oil in a large pot over medium heat. Pour in sauce; cook and stir until heated through, about 3 minutes. Season with brown sugar and salt. Stir in pork, remaining broth, almonds, and prunes. Cook until flavors combine, about 10 minutes.

SWEET AND SOUR PORK

Steps:

• 1. Prepare the batter: In a medium bowl, stir together the eggs, cornstarch, and flour. The batter should be liquidy enough to coat the pork. If the batter looks too dry, add 1 to 2 tablespoons of water and stir again. Add the pork and stir gently to coat. Let stand at room temperature for 10 minutes.
• 2. Prepare the sauce: In a small bowl, stir together the water, ketchup, pineapple juice, cider vinegar, Worcestershire sauce, soy sauce, and sugar until the sugar is dissolved. Set aside.
• 3. Heat the peanut oil in a wok until it registers 350°F on an instant-read oil thermometer. Working in 2 or 3 batches, add the first batch of pork cubes and fry until golden brown on the outside and cooked through, 4 to 5 minutes. Remove the pork with a slotted spoon and drain on a plate lined with paper towels. Remove any excess bits of batter from the oil with a slotted spoon or fine-mesh strainer. Continue frying the rest of the pork.
• 4. Transfer the oil to a heat-proof container. (It will take about 1 hour to fully cool, after which you can transfer it to a container with a tight lid to dispose of it.) Wipe up any food remains in the wok with paper towels, being careful not to touch the metal directly with your hands.
• 5. Heat the remaining 1 tablespoon oil in the wok or a skillet over medium-high heat. Add the garlic and ginger and stir-fry until just aromatic, about 20 seconds. Add the pineapple and the sauce and stir to coat the vegetables. Let the sauce simmer for 2 to 3 minutes to allow the pineapple to become tender (about 1 minute for canned pineapple). Return pork to the wok and toss until well coated with the sauce. Transfer to a plate and serve.

SWEET PORK FOR BURRITOS

Steps:

• Place pork roast in the crock of a slow cooker, and add 4 cups water. Cook on High for 5 hours.
• Remove pork from the slow cooker and drain liquid. Cut the pork into 4 pieces, and set aside. Puree salsa in blender. Combine the pureed salsa, cola, brown sugar, fajita seasoning, taco seasoning, and green chilies in the crock of the slow cooker. Add the pork, and cook on High for an additional 3 hours.
• Remove the pork, and shred with 2 forks. Serve.