To kick off the season of sharing and giving, Celebrity Chef Doreen Colondres and author of the cookbook "La Cocina No Muerde," is inviting everyone to get involved in the kitchen. "This is the most important time of the year to give back," Colondres added, "even people who don’t enjoy or like cooking, they always get together during this season to share simple recipes, family and childhood memories and transmit that feeling during the holidays."
The expert suggested that some of her top secret ingredients for a tasty and perfect pork is “ love, salt, pepper and garlic," encouraging that we need to spread the value of getting together and enjoy this time with our friends, family and the people from our community. This Thanksgiving change from the traditional turkey to delicious pork and make these flavorful recipes.
Quinoa Pork Chaufa by Chef Doreen Colondres and PorkTeInspira.com
Peruvian cuisine is inspired by ancient civilizations with thousands of years of tasty traditions, and a delicious fusion of Asian and native culinary secrets. Expertly prepared with savory quinoa and stir-fried pork tenderloin strips, Chaufa is no exception: it’s delicious and nutritious.
Ingredients
- 1 1/2 lbs. of pork tenderloin, cut into 2” strips
- 1 cup white (pearl) quinoa
- 2 oz. of bacon, minced
- 2 tbsp. toasted sesame seed oil
- 1 egg, beaten
- 1 red pepper, julienne cut
- 8 oz. mushrooms, cut in quarters
- 1/2 cup sweet peas
- 2 fresh garlic cloves, minced
- 2 tsp. grated ginger
- 2 tbsp. low sodium soy sauce
- 1/4 cup green onions (scallions), finely chopped
- ¼ cup cilantro, minced
- Salt and pepper to taste
Cooking Directions: Using a colander, clean the quinoa under running water for 30 seconds. In a small pot, bring 2 cups of water to boil, add the quinoa, salt to taste, stir, cover and reduce temperature to low. Cook for 12 minutes. Serve on a plate and set aside.
Using a wok or a nonstick large pan on high heat, add the bacon and cook for 2-3 minutes or until crunchy and set aside. Then add the egg and cook for 30 seconds and set aside. On the same pan, add two tablespoon of sesame oil, the pork and cook for about 3-5 minutes. Add salt and pepper to taste and keep stirring. Add the pepper, mushrooms, sweet peas, garlic, ginger and stir constantly for 2 minutes. Add the cooked quinoa, the cooked egg, the bacon, soy sauce, green onions, cilantro and keep stirring for 1-2 more minutes. Taste, serve and enjoy.
Serves 4
Total cooking time : 10 minutes
Serving suggestions: Chaufa is the name of Peruvian stir-fried rice inspired by Chinese cuisine. This easy-to-make flavorful version has quinoa instead of rice for a healthy and tasty option. You can also add any veggie or chile that you like.
Pork en su Jugo by Chef Doreen Colondres
A memorable recipe is one that infuses the soul with beautiful memories while warming the palate with comforting flavors. That’s the secret of this traditional homemade soup from Jalisco, Mexico. Packed with pinto beans, Serrano chiles, bacon and juicy pork tenderloin strips, this pork recipe is the perfect way to warm up an autumn or winter evening.
Ingredients
- 2 lbs. pork tenderloin, cut in 1” cubes or strips
- 4 cups chicken stock
- 1 white onion, peeled and quartered
- 3 green onions (scallions), 1/2 cup approximately
- 2 serrano chiles (remove seeds and veins for a milder flavor)
- 1 cup chopped cilantro
- 4 garlic cloves
- Juice of 2 limes
- 1 tsp. dried oregano
- 1/2 tsp. cumin powder
- Salt and pepper to taste
- 2 oz. bacon, small diced
- 30 oz. cooked pinto beans, drained
Cooking Directions: In a blender, combine 1/2 cup of stock, onions, scallions, chiles, cilantro, garlic, lime juice, oregano and cumin and mix until smooth and thick.
In a big pot large soup pot or Dutch oven, add the bacon and cook until golden in color. Use a slotted spoon to transfer the bacon to a paper towel-lined plate and set aside. Remove, and set aside.
Season the pork with salt and pepper to taste, and sear in the bacon fat for about 2 minutes. Sear pork in 2-3 batches so not to overcrowd. 2-3 batches for about 2 minutes. Add the sauce, bacon, and remaining 3 cups of stock and seared pork. Reduce temperature to low, cook covered until pork is tender, about 40 minutes.
Stir in the beans and cook, stirring occasionally, until heated through, about 10 minutes. Add salt to taste.
Serves 4-6
Total cooking time: 50 minutes
Serving suggestions: Serve with more cilantro if desired and add your favorite side dish. This extremely flavorful soup is inspired by the traditional “carne en su jugo” from the Jalisco region.
Pork Casserole with Nopales in Chile Sauce by Chef Doreen Colondres
Mexico is a nation where you can experience life to the fullest, much like the vivid flavors of this emblematic casserole. Infused with ancho chiles, guajillo and delicious nopales, this mouthwatering dish is best enjoyed with warm corn tortillas or served over rice – inviting you to discover Mexico’s rich heritage in every spoonful.
Ingredients
- 2 lbs. pork tenderloin, cut in 1” cubes or strips
- 4 cups chicken stock
- 1 white onion, peeled and quartered
- 3 green onions (scallions), 1/2 cup approximately
- 2 serrano chiles (remove seeds and veins for a milder flavor)
- 1 cup chopped cilantro
- 4 garlic cloves
- Juice of 2 limes
- 1 tsp. dried oregano
- 1/2 tsp. cumin powder
- Salt and pepper to taste
- 2 oz. bacon, small diced
- 30 oz. cooked pinto beans, drained
Cooking Directions: In a blender, combine 1/2 cup of stock, onions, scallions, chiles, cilantro, garlic, lime juice, oregano and cumin and mix until smooth and thick.
In a big pot large soup pot or Dutch oven, add the bacon and cook until golden in color. Use a slotted spoon to transfer the bacon to a paper towel-lined plate and set aside. Remove, and set aside.
Season the pork with salt and pepper to taste, and sear in the bacon fat for about 2 minutes. Sear pork in 2-3 batches (to avoid overcrowding) for about 2 minutes. Add the sauce, bacon, and remaining 3 cups of stock and seared pork. Reduce temperature to low, cook covered until pork is tender, about 40 minutes.
Stir in the beans and cook, stirring occasionally, until heated through, about 10 minutes. Add salt to taste.
Serves 4-6
Total cooking time: 50 minutes
Serving suggestions: Serve with more cilantro if desired and add your favorite side dish. This extremely flavorful soup is inspired by the traditional “carne en su jugo” from the Jalisco region.
Whole Hog Roast in La Caja China by Chef Doreen Colondres
When it comes to classic pork recipes, nothing says slow-roasted deliciousness like a pig roasted in La Caja China™. A savory combination of the unique flavors of Puerto Rico, Cuba and Ecuador, this recipe is a true feast of flavors for the whole family.
Ingredients
- 1 25 lb. whole pig, dressed (ready to cook)
- 12 oz, beer
- 1 cup extra virgin olive oil
- 1 fresh bunch of cilantro
- 1 whole garlic head, peeled
- 1 tbsp. annatto powder
- 1 tbsp. dry oregano
- 1 tbsp. dry parsley
- Salt & pepper to taste
- 20 pounds of charcoal
- 1 La Caja China roasting box, clean
Marinade Directions: Using a blender, immersion blender or pestle and mortar, combine beer, cilantro, garlic, annatto powder, oregano, parsley, salt and pepper until smooth.
Season the pig with spice mixture; working into the crevices to make sure all exposed meat is seasoned thoroughly. If you have a syringe, inject mixture into the thicker areas of the pig to add more flavor. Refrigerate the seasoned pork preferably for one day before roasting (or marinate at least 1-2 hours before cooking), always with skin side up.
Cooking Directions: Get 12-15 pounds of charcoal hot and then, spread the charcoal evenly over the whole grid.
Using gloves remove the charcoal pan and place the pig between the two racks, skin down and secured with the 4-S hooks (provided with La Caja China) to hold the pig between the two racks. Cover the pig with the charcoal pan on top and cook for 3 hours. After the first 3 hours, add 7-8 pounds of charcoal every hour to maintain a consistent high temperature. Remove the charcoal pan and flip the pig (skin up). Using the tip of a sharp knife score the skin in several areas for a crispier skin, cover pig with the charcoal tray
Once the cooking process is completed, remove the ashes, remove pork from cooker and let it rest for about 20 minutes before carving. Serve and enjoy.
Serves: 15
Total cooking time: 4 hours
Serving suggestions: The caja china tradition in the U.S. got its popularity from a Cuban family in Miami. It is an easy technique and the flavor of the pork is simply memorable. A metal rod is inserted into the whole pig and then roasted with gas or wood in Puerto Rico; in Jamaica, aromatic wood is sometimes used. Serve it with rice and beans, yuca, green or yellow plantains and a great salad.
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