Chifrijo →

Thanks to our friends at the Blue Rock Restaurant (#thebluerockrestaurant) for introducing us to Chifrijo. (an abbreviation for chi-charrón + frijo-les). Costa Rican chifrijo is a layered dish of rice, tender beans, crispy fried pork (chicharrón), and pico de gallo (Costa Rican chimichurri), garnished with avocado and cilantro and served with tortilla chips on the side. After doing some research, here’s my version. For the crispy pork, I chose to slow-cook locally sourced pork belly from #corsellobucheria for about 2 ½ hours until it was fall-apart tender. Alternatively, if you have left-over pernil, use it as an excellent substitution, or, for less fatty meat, use marinated, slow-roasted, or flash-fried boneless, country-style pork ribs. This recipe can be served either as a main dish or as bocas (“small bites”). Buen provecho!

Costa Rican Chifrijo
Serves 4

INGREDIENTS
Cooked beans, rice, crispy pork, chimichurri (pico de gallo),1 ripe avocado, tortilla chips, hot sauce (optional).
1. Beans (the quick and easy way)

• 2 cans of Goya Pink Beans (Habichuelas rosadas), pinto, or kidney beans

• 1 celery stalk

• ½ medium onion

• 1 clove of garlic

• water

Preparation
Drain and rinse the beans. Add to a saucepan along with a celery stalk, ½ an onion, and a clove of garlic smashed or minced. Cover with water, bring to a boil, and simmer for 10 minutes. Drain, remove the veggies, and set aside or refrigerate

Beans (traditional method)

• 2 cups dry dark red kidney beans, pinto, or pink beans (habichuelas rosadas) rinsed and picked over

• water to cover the beans

• ½ onion, cut into chunks

• 1 garlic clove

• 1 celery stalk

• 2 teaspoon salt

Preparation
In a large bowl, cover the beans with two inches of water and soak overnight. Drain and rinse the beans, and add them to a large pot with half a medium onion, a celery stalk, a clove of garlic, and 2 teaspoons of salt. Cover with water, bring to a boil, and simmer uncovered for 1 hour or more until the beans are tender. (Add more water as necessary to keep the beans covered with water.) Drain, remove the vegetables, and set aside. The beans can be made ahead and stored covered in the fridge for up to 5 days.

Pico de Gallo

2. Chimichurri (Pico de Gallo)- make ahead

• 1 large tomato, seeded and diced

• ½ red bell pepper, diced

• ½ red onion, diced (sub white onion if you prefer)

• 3 tablespoons cilantro, chopped

• juice from ½ lime (2-3 tablespoons)

• 1 tablespoon olive oil

• ½ teaspoon salt

• ¼ teaspoon black pepper

Mix all the ingredients in a small bowl, cover, and refrigerate

3. Rice

• 1 cup long-grain rice (rinsed)

• 1 tablespoon vegetable oil

• 2 tablespoons onions, diced

• 2 tablespoons bell pepper, diced

• 1 teaspoon garlic, diced

• 1 teaspoon salt

• 2 cups water

Preparation
In a small pot, heat the oil. Sauté the onions, bell pepper, and garlic for about 1 minute. Lower the heat, add the rice, and stir for 2 minutes (until the rice turns opaque white). Add the water and salt. Cover the pot and let it cook for 15 minutes (until the rice is tender). Fluff the rice with a fork.

4. Chicharrón- Crispy Pork (the quick, lower-fat version)

• 2 pounds of boneless, country-style pork ribs, marinated for 4 hours. Alternatively, use two cups of leftover pernil.

Pernil

Preparation
Marinate the pork for at least 4 hours (or overnight) in a covered container or plastic bag

• ½ cup coarsely chopped cilantro leaves

• ¼ cup fresh orange juice

• ¼ cup fresh lime juice

• 4 garlic cloves, finely chopped

• 1 tablespoon dried oregano

• 1 tablespoon extra-virgin olive oil

• ½ teaspoon each of salt and pepper

While the rice cooks, remove the pork from the marinade, scrape off any marinade, and dry the pork with a paper towel. Cut the pork into ½ inch pieces. Over medium-high heat, preheat a cast iron skillet with 1 tablespoon of oil (I used some left-over duck fat) and fry the pork bits (or pernil), stirring until they are crispy on all sides. Remove from the heat, cover, and set aside.

5. To serve the Chifrijo
Using 4 bowls, layer ½ cup of rice, ½ cup of beans, ½ cup chicharrón, and ¼ cup of chimichurri. Garnish with cubed avocado and chopped cilantro. Serve warm tortilla chips on the side. To kick it up a notch, don’t forget your hot sauce of choice.

Other good recipes for chifrijo:
https://www.curiouscuisiniere.com/costa-rican-chifrijo/
https://www.puravidamoms.com/costa-rican-chifrijo-recipe/

Crispy Shredded Pork Tacos with Pineapple Salsa →

This dish uses a combination of some of my favorite Mexican, Puerto Rican, and Cuban recipes: Mexican Guacamole, Puerto Rican Pernil (slow-cooked pork shoulder), and Cuban Black Beans wrapped in a soft corn tortilla and topped with a tangy Pineapple Salsa. After preparing a meal for 10 of our friends, I used the leftovers to create this dish inspired by traditional Mexican Carnitas Tacos. I hope you can enjoy these dishes both times. Buen Provecho!

Crispy Shredded Pork Tacos with Pineapple Salsa
Serves 4

INGREDIENTS
2 cups of shredded Pernil
½ cup reserved juices from slow-cooking the Pernil
8 white corn tortillas
Pineapple Salsa
Guacamole crema
Pureed or well mashed Black Beans

PREPARATION
1. Prepare the Pineapple Salsa

Ingredients:
2 cups finely chopped pineapple
½ cup diced sweet red pepper or cubanelle pepper
3 tablespoons finely chopped red onion
3 tablespoons minced fresh cilantro
3 tablespoons lime juice
1 tablespoon olive oil
½-1 Jalapeño pepper seeded and minced (suit your taste: ½ Jalapeño = mild heat)

Preparation:
Combine all the ingredients and refrigerate at least an hour for flavors to meld.

2. Prepare the Black Beans
Mash or puree 1 ½ cups of leftover Black Beans. You can use an immersion blender or food processor to make a creamy black bean puree. Re-heat in a small saucepan over low heat.

3. Prepare the Guacamole

Ingredients:
2 medium ripe Hass avocados, halved and pitted (see *Note)
1-2 tablespoons lime juice or more to taste
½ teaspoon kosher salt, more to taste
2 teaspoons of minced fresh or bottled Jalapeño peppers

Preparation:
1. Use a spoon to scoop the avocado into a bowl or food processor.
2. Add the lime juice, minced Jalapeño, and salt and mix
3. Mash well or use a mini-food processor to make the guacamole very creamy
4. Cover and set aside.

4. Prepare the Crispy Shredded Pork Pernil
Preparation:
Preheat a cast iron skillet or other heavy-bottomed skillet. Add the shredded pork along with the juices and fry over medium-high heat until the pork just begins to brown and get crispy. Lower the heat to medium, stir well, and continue to saute for another minute or so until the meat is well heated. If you cook it too long it will dry out.

5. Assemble the tacos
Preheat the oven to 250 F.
Preparation:
1. Working with two tortillas at a time, heat the tortillas on a hot skillet for about 1 minute per side. You want them hot and still flexible, not crisp
2. Spread about two tablespoons of the creamy black beans on each tortilla; top with the creamy Guacamole. Add the crispy shredded Pernil and top with the pineapple salsa. Keep the tacos warm covered with tin foil in the oven while you assemble the rest of your tacos.
3. Serve with leftover Yellow Rice.

Thai Pork Satay with Peanut Sauce →

Now ubiquitous at catered events in Europe and the United States, satay (marinated, skewered grilled meat often accompanied by a spicy peanut sauce) is a favorite traditional dish throughout all the countries of Southeast Asia. Myanmar, Laos, Vietnam, Thailand, Malaysia, and Indonesia all have their own versions of satay with regional variations within each country. I was first introduced to satay when I lived in Bali; pork, chicken, and sea turtle satay are all common street food delicacies in Indonesia. While in Southeast Asia, I also had the opportunity to sample Malaysian and Thai satay. Each is wonderful with flavors that reflect popular local spices and cooking practices.  For example, one difference between Thai or Malaysian satay and Indonesian satay is the use of coconut milk. I happen to love spicy sauces that use coconut milk, so I offer this recipe for Thai Pork Satay adapted from https://hot-thai-kitchen.com. Palm sugar, galangal, tamarind paste, lemon grass, fish sauce, and kekap manis (sweet soy sauce) are all important ingredients in authentic traditional Southeast Asian cooking. To develop this recipe, I substituted ingredients common to American and European kitchens for some of the less readily available ingredients commonly used by cooks in Southeast Asia. I believe the results stay true to the flavor of the original authentic recipe. I hope you enjoy it. (*Note:  unfortunately anyone who is allergic to peanuts or sesame seeds should avoid this dish.)

Thai Pork Satay with Peanut Sauce
Serves 4

MARINATE THE PORK
Ingredients:

• 1 ½ pounds pork tenderloin, loin, or shoulder (I used pork tenderloin; you could also substitute chicken for the pork)

• 1 shallot, minced

• 2 cloves of garlic, minced

• 1 tablespoon grated ginger

• 3 tablespoons chopped fresh lemongrass (tough outer skin removed)

• ¾ teaspoon ground cumin

• ¾ teaspoon ground coriander

• 1 ½ teaspoons turmeric

• ¼ teaspoon cayenne

• 1 tablespoon fish sauce

• 1 tablespoon lime juice

• 2 teaspoons soy sauce

• 1 tablespoon brown sugar

• ½ cup of unsweetened coconut milk 

Preparation:

1. Slice the pork into thin rectangles (approximately ¼ inch thick by 1 inch wide by 4 inches long and set aside.)

2. Process the ingredients for the marinade in a food processor for 1-2 minutes until semi-smooth.

3. Pour the marinade into a large bowl and add the reserved sliced pork and mix to coat the pork.

4. Cover and refrigerate for at least 2 hours, preferably over night. 

While the pork is marinating make the Peanut Sauce. (Can be made a day ahead and refrigerated.) 

PEANUT SAUCE
Ingredients:

• 2 tablespoons Thai red curry paste (available at supermarkets or Asian specialty stores)

• 1¼ cup coconut milk

• ½ cup roasted peanuts (or 1/3 cup natural peanut butter)

• 2 tablespoons toasted white sesame seeds (recommended; or substitute 2 tablespoons more peanuts)

• 1-2 teaspoons fish sauce

• 1 tablespoon sweet soy sauce (kekap manis available in Asian specialty stores)

• 1 tablespoon grated ginger root

• 2 tablespoons brown sugar

• 2-3 tablespoons lime juice 

Preparation:

1. In a food processor, grind the peanuts into a fine meal. If using sesame seeds, grind them into a fine meal using a spice/coffee grinder or a mortar and pestle, being careful not to over grind them into sesame butter.

2. In a small pot over medium heat, reduce ¼ cup of the coconut milk by about half. Add the curry paste and cook over medium low heat, stirring constantly, for about 2 minutes until it is very thick. If it thickens too quickly, add a splash of coconut milk to help loosen it up.

3. Stir in the rest of the ingredients and simmer for a few more minutes until it has thickened into a dip consistency, stirring frequently to prevent the bottom from scorching.

4. Taste and adjust seasoning with more sugar, fish sauce, and lime juice as needed. If the sauce is too thick, you can thin it using coconut milk or water adding a tablespoon at a time, stirring until you reach your desired consistency. If you thin it too much, you will lose some of the flavor of the sauce. 

Assemble the skewers:

1. Soak 24 bamboo skewers in water for 2 hours before using.

2. Remove excess marinade from each slice of pork as you skewer the slices lengthwise.

3. Preheat your grill to hot.

4. Oil the grate of your grill and place the pork-skewers with the ends of the skewers away from direct heat.

5. Grill 2-3 minutes per side.

6. Serve with the peanut sauce on the side and garnished with chopped cilantro or basil for garnish. 

Serve with rice and Thai Cucumber Carrot Salad. 

Wine pairing: a dry Riesling, Viognier, Gewürztraminer, or Chenin blanc will stand up to the spice in this dish. 

Adapted from: https://hot-thai-kitchen.com/satay-and-peanut-sauce 

Pernil- Puerto Rican Roast Pork Shoulder →

I was first introduced to Puerto Rican Pernil years ago when I worked with immigrant and migrant adult learners in Latino communities in western Massachusetts. Marinated in orange and lime juices, cilantro, and lots of garlic, this slow-cooked pork shoulder dish is a staple at any family or pot-luck community gathering, especially at Christmas. It is one of my favorite dishes and is traditionally served accompanied by yellow rice with pigeon peas and pinto or pink beans. I’m partial to Cuban Black Beans and because I don’t always have pigeon peas in my larder, I often make my Yellow Rice with easier to find local green peas more in the style of Spanish Paella. Buen provecho!

Photo: c. foodblogchef 2020

Pernil- Puerto Rican Roast Pork Shoulder
Serves: 8-10

Ingredients:

• 1 cup coarsely chopped cilantro leaves

• 1/2 cup fresh orange juice

• 1/2 cup fresh lime juice

• 9 garlic cloves, finely chopped

• 3 tablespoons finely chopped oregano

• 1 1/2 tablespoons extra-virgin olive oil

• Kosher salt and pepper

• a 5-pound, boneless pork shoulder roast with fat cap. (a thick fat cap with skin is optional, but you do want a layer of fat to help flavor the roast and yield the delicious crunchy crust)

• Lime wedges, for serving

Preparation:

1. In a large, sturdy resealable plastic bag, combine the cilantro, orange and lime juices, garlic, oregano, olive oil, 2 tablespoons of kosher salt and 1/2 teaspoon of pepper. Add the pork shoulder, seal the bag, and turn to coat. Transfer the bag to a large baking dish and refrigerate the pork overnight, turning the bag once or twice.

2. Remove the pork from the marinade and scrape off the garlic and herbs; discard the marinade. Season the pork all over with salt and pepper and transfer to a large enameled cast-iron casserole or roasting pan. Let stand at room temperature for 1 hour.

3. Preheat the oven to 400°. Roast the pork fat side up for 1 hour, until lightly browned. Reduce the oven temperature to 300° and roast for 4-5 hours longer (see *Note), or until the pork is very tender and the fat cap is crispy; transfer to a carving board and let rest covered for 30 minutes. Chop the fat cap into bite-size pieces. Carve, shred or pull apart the pork and garnish with the crispy cap pieces. Serve with lime wedges.

Photo: c. foodblogchef 2020

Make-Ahead: the roast pork can be refrigerated overnight; rewarm, covered with foil in a 300° oven for 30-45 minutes.

*Note: if you don’t have a large enameled cast-iron casserole like a large dutch oven, use a roasting pan and cover the meat with aluminum foil for the last two hours. After 5 hours check to see if the roast tears apart easily with a fork or knife (like braised meat). If it does not, return it to the oven for another hour and check again.

Wine pairing: Beaujolais-Villages or other medium to lighter bodied red wine complement this dish. If you want a white wine, you can also try a Dry Riesling or Viognier.

Adapted from the source: Jose Enrique-Garlicky Roast Pork Shoulder

Cuban Style Grilled Pork with Cranberry Orange Sauce →

Pernil is one of my favorite pork dishes. I love the Cuban/Puerto Rican marinade used for slow-cooked roast pork shoulder (pernil) so I decided to use it to marinate boneless, country-style ribs and grill them. The sweet-tart orange-cranberry sauce is the perfect complement to the pork. Optionally, you can baste the ribs with the sauce the last 5 minutes on the grill. Serve topped with sauce or with a bowl of sauce on the side. Black Beans and Yellow Rice are the natural companions with this delicious pork dish. Buen provecho!

1. Marinate the Pork:
Ingredients:

• 3 pounds boneless country-style ribs about an inch thick

• 1 cup coarsely chopped cilantro leaves

• 1/2 cup fresh orange juice

• 1/2 cup fresh lime juice

• 9 garlic cloves, finely chopped

• 1 small onion chopped

• 3 tablespoons finely chopped oregano

• 1 1/2 tablespoons extra-virgin olive oil

• Kosher salt Pepper

Combine all the ingredients in a large plastic bag and marinate at least 4 hours up to overnight.

2. Make the Sauce: Ingredients:

• ¾ cup all-natural orange marmalade

• ¼ cup dried cranberries

• 4 tablespoons rice vinegar

• ½ teaspoon low-sodium soy sauce

• 2 medium cloves fresh minced garlic

• 1 teaspoon fresh minced ginger

• 1/16-1/4 teaspoon cayenne powder (or to taste)

• ¾ cup chicken broth

Combine the first seven ingredients in a saucepan and bring to a simmer. Reduce heat to low and simmer for 10 minutes. Add the chicken broth, bring back to a simmer and reduce for another 10 minutes. Set aside to bring to room temperature.

3. Grill the Pork

1. Prepare a medium-hot fire in charcoal grill; medium-hot gas grill.

2. Remove the ribs from the marinade and wipe off any herbs sticking to the meat.

3. Place ribs on grill over medium heat, close the lid and sear for 2-3 minutes per side.

4. Move the meat to indirect heat and cook 5 minutes per side. (10 minutes) Check doneness with an insta-read thermometer. Finished temperature should be 140-145 and the juices of the meat should run clear or very slightly pink when pierced with a fork. The finished meat should be barely pink and juicy.

5. Remove from grill and let rest 3 minutes.

6. Serve topped with sauce, or with sauce on the side.

Wine pair: a medium-bodied red wine from the Rhone Valley; Merlot; medium-bodied Rioja; or red wine from the Portuguese Douro Valley. Avoid heavy tannin wines.