Spanish Pork With Apple Citrus Salsa Recipes

Steps:

• In a medium bowl, combine the pineapple, tomato, lime juice, cilantro, and cumin. Toss to combine. Season with salt and black pepper, to taste. Set aside.
• Heat the oil in a large skillet over medium heat. Season the pork slices all over with chili powder. Place the slices in the hot skillet and sear 1 minute per side, until golden brown.
• Serve the pork slices with Pineapple Salsa spooned over top alongside Sauteed Green Beans.
• In a skillet, saute the green beans in butter until tender-crisp. Season with salt and black pepper, to taste. Before serving, add the almonds to the skillet and heat through until the almonds are toasted.

Steps:

• For the pork: Sprinkle the pork with the salt and pepper. Heat the oil over medium-high heat in a 5-quart saucepan. Cook the pork until brown, about 10 minutes. Add 3 cups water, the chicken broth, orange juice, cumin, chiles, garlic and onion. Bring the mixture to a boil. Reduce the heat to a simmer and cook until the pork is very tender, for 2 hours. Shred the pork into small pieces, using 2 forks. Season with salt and pepper.
• For the salsa: Cut the ends off the oranges and grapefruits, place cut-side down on the counter, and cut away the peel. Using a paring knife, cut along the membrane on both sides of each segment. Coarsely chop the fruit segments. Squeeze the juice from the membranes and reserve. Whisk together 2 tablespoons of the reserved citrus juice, oil, honey, vinegar, salt and pepper in a small bowl until smooth. Add the fruit segments and toss until coated.
• To serve: Warm the tortillas by holding them over a burner for 30 seconds on each side or place in a dry skillet and heat over medium heat until warmed through. Place 1/4 cup of shredded cabbage in the center of each tortilla and place the pork on top. Spoon the salsa over the meat and serve.

Steps:

• Spaetzle:
• Bring a large pot of water to a boil over medium heat.
• In a large bowl, whisk together the flour, mustard, dry mustard, Parmesan and salt. Then add eggs and milk and stir together using a metal or wooden spoon. The consistency should be a thick batter, a little thicker than pancake batter. When the water comes to a boil put a colander over the pot and pour in the batter. Using a rubber spatula, force the batter through the holes of the colander so it falls in little drops into the water. Cook for just a minute. When the spaetzle float to the surface, they are cooked. Strain and immediately rinse with cold water to cool and stop the cooking process. Lay the spaetzle out on a cookie sheet to dry a little bit.
• Pork:
• Preheat the oven to 425 degrees F.
• Heat a large, oven-proof saute pan over high heat. Add canola oil and when it starts to smoke add the pork. Liberally season the pork with salt and pepper, to taste. Sear the pork on all sides to get a real good deep brown color all over the pork. Transfer the pan to the oven to finish cooking. Roast until an instant-read thermometer inserted into the middle of the pork registers 138 degrees F, about 10 to 15 minutes for medium-well. Remove the pork from the oven to a cutting board and let rest for 10 minutes before slicing.
• Salsa: While the pork is cooking, make the salsa. In a large bowl, add the apples, the vinegar and lemon juice and toss to coat and to prevent them from turning brown. Add the jalapeno, oil, spices and salt and mix thoroughly. Stir in the cilantro, cover and refrigerate. It will keep up to 1 day.
• In a large saute pan heat 3 tablespoons of olive oil over high heat. When the oil begins to smoke add the spaetzle and turn the heat to medium-high. Let the spaetzle sit for a minute to get brown, then stir and brown for another minute. You are looking for nice crisp, golden brown pieces of pasta. (They shouldn't stick if you made them right. If they do stick, it means the batter was too loose from the start. If the batter was too loose just add a little more flour the next time.)
• With a slotted spoon, remove the spaetzle from the oil and to a platter. Top with slices of pork loin and a generous helping of the salsa right over the top. Serve immediately.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Season pork all over with rosemary and freshly ground black pepper.
• Stir flour, salt, egg white, and water together in a large bowl until very smooth. Adjust with more flour it's too runny. Add pork shoulder and coat thoroughly.
• Spread a few spoons of excess "plaster" into a baking dish or pan. Add, fat-side up. Use a spoon to re-apply plaster to any spots that need it, as well as to the top.
• Roast in the center of the preheated oven until the surface is dry and hard and an instant-read thermometer inserted into the center reads 185 degrees F (85 degrees C), about 3 1/2 hours.
• Let cool for 15 minutes to 1 hour. Break pork up into big chunks and transfer to plate. Add some of the pan juices that accumulated at the bottom of the pan. Cover with plastic wrap. Chill in the refrigerator, 8 hours to overnight.
• Combine apple, onion, jalapeno, cilantro, salt, lime juice, and cayenne in a bowl for salsa.
• Slice chilled pork into strips and then cut into 1/2-inch cubes.
• Heat a dry, nonstick pan over medium-high heat. Brown pork in the pan, 3 to 5 minutes. Serve pork on warm tortillas with the salsa and lime wedges.

Steps:

• Drain pineapple, reserving 1/4 cup juice. Set aside 1 cup of pineapple (save remaining pineapple for another use). Place the pork on a rack in a shallow roasting pan. Combine 2 tablespoons brown sugar, mustard, paprika and ginger. Spread half over the pork. , Bake, uncovered at 450° for 15 minutes. Spread with remaining brown sugar mixture. Bake 15-20 minutes longer or until a thermometer reads 160°, Meanwhile, for salsa, in a small bowl, combine the red pepper, onions, pepper flakes if desired, remaining brown sugar, reserved pineapple and juice. Let pork stand for 5 minutes before slicing. Serve with salsa.

Steps:

• Pork:.
• Place pork, chicken broth, salt, garlic, jalapenos and onion in large pot and bring to a slow simmer. Add cumin, oregano, tomato paste, chipotle chiles, adobo sauce and chile powder to meat.
• Cover and simmer for 1 1/2 hours or until pork is pull-apart tender. Increase heat to evaporate excess liquid. Shred meat with a fork and set aside.
• Salsa:.
• Combine salsa ingredients and chill for a minimum of 30 minutes.
• To assemble:.
• Lay out tortillas and spread pork mixture on 1/2 of each tortilla. Top with corn, black beans and cheese. Fold over and brown on each side on hot griddle. Place on cookie sheet in warm oven to hold. Serve with pineapple salsa.

Steps:

• The first step is to hollow out the peel of an orange.
• In a bowl, combine slices of Navel oranges, grapefruit and Cara Cara oranges.
• Then, add fresh lime juice and mix together.
• Once combined, add a scoop of the citrus salsa to the hollowed orange peel.
• Then, simply add some mint as a garnish and serve.
• Additional citrus tips are available online at Sunkist.com.