EASY Stuffed Pork & Pepper Burritos With Homemade Mango Salsa
FULL RECIPE HERE:
This video is sponsored by Smithfield. Re-purposing left over pork rib meat into a 30-minute meal is easy with my 'Pork and Pepper Burritos' stuffed and served with home-made mango salsa! I love using Smithfield's Dry Seasoned Ribs in 'Sweet & Smoky Kansas City BBQ'. The smoky flavored combined with the sweet mango salsa is like an explosion of flavor in your mouth! #Smithfield #sponsored #ad #grilling #summer #burritos #porkrecipe #30minutemeals
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Thai Grilled Pork w. Spicy Dipping Sauce (Kor Moo Yang) | Just Eat Life
Caramelized Thai grilled pork dipped in a crazy flavorful spicy dipping sauce is everything you need in life. Served along with sticky rice and green papaya salad, you'll enjoy one of the best Thai meals you'll ever have. Just top it off with an ice cold beer. Cheers! Full recipe:
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Filipino Lechon Tacos | Jen Phanomrat
Crispy Filipino lechon kawali gets a new zesty home inside of a taco.
Ingredients —
For the pork:
2 lbs pork belly
6 cups water
½ cup soy sauce, plus more for basting
4 bay leaves
1 head of garlic, cloves separated but skin on
1 tbsp whole black peppercorns
1 tbsp coconut oil
For the quick-pickle atchara:
½ cup cabbage, shredded
½ cup carrots, shredded
½ cup red onion, thinly sliced
2 garlic cloves, thinly sliced
1 tbsp ginger, sliced or minced
2 serrano chili, thinly sliced
½ cup white vinegar
2 tsp sugar
Salt to taste
For the rest:
Crema or sour cream to serve
Fresh chopped cilantro
Corn tortillas
Steps —
In a large pot, add water, pork belly, bay leaves, garlic, soy sauce, and black pepper. Bring to a boil and then lower heat to simmer for 1 hour or until the meat is tender.
Place cooked pork belly on a tray with a rack and pat dry. Allow to cool and chill in the fridge for at least 2 hours or overnight.
Meanwhile, make the pickle. Combine all ingredients in a bowl, transfer to a jar, and chill in fridge.
Slice the skin down the middle. Brush all over with soy sauce. Then rub coconut oil all over. Bake at 400°F until the skin is very crispy and crackly.
To serve, slice lechon into bite-sized pieces and place on top of corn tortillas with the atchara, crema, and cilantro.
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Geoffrey Zakarian's Fish Tacos with Papaya Slaw | The Kitchen | Food Network
Geoffrey brings a lighter option to the game-day menu with tasty red snapper tacos that are topped with a bright and flavorful slaw!
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Fish Tacos with Papaya Slaw
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Intermediate
Total: 10 hr 5 min (includes pickling time)
Active: 1 hr 5 min
Yield: 4 servings
Ingredients
Slaw:
1 small slightly underripe papaya
3 cups shredded green cabbage
1 cup daikon or white radish matchsticks (see Cook's Note)
1 Thai red chile, thinly sliced
1 clove garlic, grated
3 tablespoons lime juice plus 1 teaspoon lime zest
2 tablespoons fish sauce
1 tablespoon plus 1/2 teaspoon brown sugar
Kosher salt
Fish:
1 tablespoon chili powder
1 1/2 teaspoons kosher salt, plus more as needed
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon garlic powder
1 1/2 pounds skinless red snapper fillets or other thin flaky white fish fillets
Oil, for cooking
Crema:
1/2 cup crema
1 tablespoon chopped chipotle and adobo sauce
1 teaspoon hot sauce
To Serve:
12 street-taco-size flour tortillas, warmed
2 avocados, sliced
Pickled Red Onions, recipe follows
1/3 cup fresh cilantro leaves
Lime wedges
Pickled Red Onions:
1 cup red wine vinegar
1/4 cup sugar
2 tablespoons kosher salt
1 tablespoon pickling spice
1 red onion, thinly sliced into rings
Directions
For the slaw: Peel the papaya, then slice in half and remove the seeds. Shred into 2 cups of matchsticks and put in a large bowl (see Cook's Note). Add the cabbage and daikon and toss to mix. In a liquid measuring cup or small bowl, mix the chile, garlic, lime juice and zest, fish sauce, brown sugar, 1 tablespoon water and salt to taste. Pour the dressing over the slaw and slightly massage to coat. Set aside.
For the fish: In a small bowl, combine the chili powder, salt, coriander, cumin, paprika and garlic powder. Evenly sprinkle the seasoning mixture over both sides of the fish. Heat a griddle pan over medium heat. Oil the griddle, and cook one side, about 3 minutes. Flip the fish over and remove the griddle from the heat. Allow the fish to finish cooking from the residual heat until it flakes easily, another 3 minutes. Transfer the fish to a plate, then season with more salt and break into large pieces.
Make the crema: Whisk the crema, chipotle and adobo and hot sauce together. Set aside.
To serve: Top each tortilla with avocado, fish, Pickled Onions, papaya slaw, crema, cilantro and a squeeze of lime.
Pickled Red Onions:
Yield: Makes 3 cups
Combine the vinegar, sugar, salt, pickling spice and 1 cup water in a medium saucepan. Bring to a simmer over medium-high heat. Add the onions to the pan and stir to combine. Bring back to a simmer, then turn off the heat and allow to cool to room temperature. Transfer to a resealable container and refrigerate overnight or up to 2 weeks.
Cook’s Note
If you have a mandoline slicer, use the julienne blade attachment to cut the papaya and daikon.
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Geoffrey Zakarian's Fish Tacos with Papaya Slaw | The Kitchen | Food Network
Carnitas de Pork Belly | La Capital
El pork belly o falda, es el área del cerdo de donde se obtiene el bacon o tocino. Esta vez lo quise cocinar en dutch oven con grasa de cerdo/manteca, estilo carnitas. La carne resulta con mucho sabor, suave y jugosa.
Servido en 3 formas: Puré de papa, bowl de arroz y tacos de carnitas.
Muchas gracias a Grand Western Steaks
por este riquísimos Pork belly: grandwesternsteaks.com
15% de descuento usando el código: LACAPITAL
Olla de Hierro vaciado:
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*Yo le puse:
-Sal
-Ajo
-Tomillo seco
-Cerveza
-Jugo de Naranja
-Papa
-Crema
-Mantequilla
-Sal y Pimienta
-Cebolla en polvo
-Chile habanero
-Tomatillo
-Aguacate
-Cilantro
-Cebolla
-Ajo
-Sal y Pimienta
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Mi tabla:
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Cuchillo 1:
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Cuchillo 3:
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