Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

West Indian Crispy Pork Bits




Source of Recipe


Niman Ranch


Recipe Introduction


This recipe is from Mark Bittman's How to Cook Everything award-winning cookbook. Mark says the recipe works best with fattier cuts of pork, so we're suggesting the Niman Ranch pork shoulder roast. The extra fat helps keep the meat moist and absorb the spices.

Mark also suggests that to avoid spattering that occurs when you cook in a skillet, the oven or the grill both work fine for this recipe. If you plan to grill, cut the pieces in slightly larger chunks, about 1-1/2 to 2 inch cubes, and put them on skewers.


List of Ingredients




1-1/2 to 2 Pounds Niman Ranch pork shoulder roast, trimmed of most external fat, but with some left on
Salt and freshly ground black pepper to taste
1 Tablespoon minced garlic
1 Teaspoon ground allspice
1/4 Teaspoon ground or freshly grated nutmeg
1 Teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1/2 Cup minced onion or scallion
1 Tablespoon peanut, olive or vegetable oil
1/4 Cup freshly squeezed lime juice
1/2 Cup stock or water

Recipe



Cut the meat into 1-inch or larger chunks (see note above regarding cooking method and size). Toss with all other ingredients except the stock or water. Cover and marinate, refrigerated, for as long as you like, up to 2 days. The longer you marinate them, the more intense the flavor.

If using the oven, preheat to 375 degrees. Place the meat in a roasting pan large enough to allow it to fit in one layer. A tight fit is ok because the cubes will shrink in cooking. Roast for about 1 hour, shaking and stirring the meat occasionally, until the meat is brown and crisp on all sides. Remove the meat with a slotted spoon. Serve hot or at room temperature.

If grilling, cook the cubes over direct but relatively low heat, turning frequently, until brown and crisp, about 20 minutes.

If you roast the meat, serve with a sauce made by pouring off all but a tablespoon or two of the fat and leaving any solids and as much non-fatty liquid behind as possible. Place the pan on a burner over high heat, add 1/2 cup stock or water, and cook, stirring and scraping the bottom of the pan, until the liquid is reduced by about half and all the solids are incorporated. Pour over the pork bits and serve.