↞ recipe box start page
Category: Recipes
Prep Time: Cook Time: Total Time:
Chili Orange Pork Brochettes
2 large dried red chili's, seeded
1/4 cup vegetable oil
1 tsp. salt
1 tsp. ground pepper
3 tbsps. chopped fresh thyme
2 tbsps. chopped fresh rosemary
4 tbsps. orange marmalade
4 tbsps. red wine vinegar
1 1/2 lbs. boneless pork, trimmed of fat and cut into 1 inch pieces
4 poblano chiles, seeded, deribbed and cut into 1 inch pieces
Accompaniments:
1 tbsp. butter
2 tbsp. vegetable oil
2 sweet potatoes, peeled and cut into 1/2 in cubes
2 plantains
juice of 1 lemon
warm corn tortillas
1 cup finely chopped fresh cilantro
1/2 cup sour cream
Tear and crumble the dried chili's into a glass or ceramic bowl and stir in the oil, salt, pepper, thyme, rosemary, marmalade and vinegar. Add the pork cubes and turn to coat. Refrigerate for 24 hours, turning from time to time.
Thread the pork and chile pieces onto metal skewers. Broil about 6 inches from the heat source, for 5 to 6 minutes on one side, 3 to 4 minutes on the other.
The accompaniments: Melt the butter with the oil in a skillet. Increase the heat to medium-high and add the sweet potato cubes. Cook, stirring often, about 10 minutes. the potatoes should be golden and crispy on the outside, soft on the inside.
Peel the plantain and cut into 1/2 inch chunks. Squeeze lemon juice over them. To eat, fill a warm tortilla with bits of pork and chile, a few cubes of sweet potato and plantain, a sprinkling of cilantro and a spoonful of sour cream.
Serves 4 to 5.
view more member recipes
Chili Orange Pork Brochettes
view my recipes
print
save
Category: Recipes
Prep Time: Cook Time: Total Time:
Chili Orange Pork Brochettes
2 large dried red chili's, seeded
1/4 cup vegetable oil
1 tsp. salt
1 tsp. ground pepper
3 tbsps. chopped fresh thyme
2 tbsps. chopped fresh rosemary
4 tbsps. orange marmalade
4 tbsps. red wine vinegar
1 1/2 lbs. boneless pork, trimmed of fat and cut into 1 inch pieces
4 poblano chiles, seeded, deribbed and cut into 1 inch pieces
Accompaniments:
1 tbsp. butter
2 tbsp. vegetable oil
2 sweet potatoes, peeled and cut into 1/2 in cubes
2 plantains
juice of 1 lemon
warm corn tortillas
1 cup finely chopped fresh cilantro
1/2 cup sour cream
Tear and crumble the dried chili's into a glass or ceramic bowl and stir in the oil, salt, pepper, thyme, rosemary, marmalade and vinegar. Add the pork cubes and turn to coat. Refrigerate for 24 hours, turning from time to time.
Thread the pork and chile pieces onto metal skewers. Broil about 6 inches from the heat source, for 5 to 6 minutes on one side, 3 to 4 minutes on the other.
The accompaniments: Melt the butter with the oil in a skillet. Increase the heat to medium-high and add the sweet potato cubes. Cook, stirring often, about 10 minutes. the potatoes should be golden and crispy on the outside, soft on the inside.
Peel the plantain and cut into 1/2 inch chunks. Squeeze lemon juice over them. To eat, fill a warm tortilla with bits of pork and chile, a few cubes of sweet potato and plantain, a sprinkling of cilantro and a spoonful of sour cream.
Serves 4 to 5.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Shrimp Brochettes
by sgre52160
21 cloves garlic 1 cup fresh lime juice 6 tbsp olive oil 2 tsp sugar and Worcestershire sauce 1/2 tsp salt 1 lb large shrimp, shelled and deveined, leaving tails attached Herbed Couscous 2 cu
by sgre52160
21 cloves garlic 1 cup fresh lime juice 6 tbsp olive oil 2 tsp sugar and Worcestershire sauce 1/2 tsp salt 1 lb large shrimp, shelled and deveined, leaving tails attached Herbed Couscous 2 cu
Brochettes Of Grapes And Prosciutto
by ICOOK2
Salty prosciutto, creamy cheese and juicy grapes were made for each other in this skewered appetizer. It is an easy-to-eat finger food that is party perfect. 1 cup white grape juice 1 Tbsp snippe
by ICOOK2
Salty prosciutto, creamy cheese and juicy grapes were made for each other in this skewered appetizer. It is an easy-to-eat finger food that is party perfect. 1 cup white grape juice 1 Tbsp snippe
Orange-ginger Pork Tenderloins
by sgre52160
2 pork tenderloins, almost 1 lb each, trimmed 1/2 cup thawed orange juice concentrate 4 tsp soy sauce 1 tbsp dry sherry 1 tsp Asian sesame oil 2 tsp grated fresh ginger 1 tsp minced garlic 1 ts
by sgre52160
2 pork tenderloins, almost 1 lb each, trimmed 1/2 cup thawed orange juice concentrate 4 tsp soy sauce 1 tbsp dry sherry 1 tsp Asian sesame oil 2 tsp grated fresh ginger 1 tsp minced garlic 1 ts
view more member recipes
related CDKitchen recipes
Cranberry-Orange Pork Steaks
Smokin Succulent Grilled Pork Chops
Chili-Lime Pork Chops
Asian Pork Roast
Baked Pork Loin Chops With Orange Rice
Chili Pork Steak
Chili Powder Baked Pork Chops
Chinese Buffet Style Orange Pork
Sweet And Spicy Pork Chili
Orange Pork Skillet