Think carne guisada with pork rather than beef.
While reviewing the meat counter last weekend I found something called "pork strips" for $1.19 / lb. I asked the butcher what exactly I was looking at and he said it is a steal. Trimmed ends from pork butt roast. Just needed a little trimming once you get them home.
I took a chance and bought four packages and after I got them home and trimmed off the fat and cut them into stew sized pieces I only lost around 15%.
Anyways, I marinated them in the usual suspects but instead of "hot sauce" I used my new favorite chili sauce (you can find it on the Asian aisle). After marinating dusted them lightly in flour and pan fired them in bathches just until they were GB&D and then threw then in my dutch oven and poured in two cans of rotel and about a cup of cheap red wine and let them simmer for about an hour.
Meanwhile I whipped up a batch of cilantro and lime infused white rice. Then dished up the porky goodness over a plate of the rice. Topped with more cilantro, scallions, and a squeeze of lime juice and another shot of the chili sauce. Served the whole mixture with fresh hot flour tortillas. Went great with several Dos Equis verde cervezas.
You cannot find a better dish on a cold rainy day.
My twelve year old daughter who HATES everything I cook had two helpings. When I asked her if she liked it she just rolled her eyes at me. But then she does that anytime her mother or I ask her anything.
Good stuff, the guisada I mean, not the surly prepubescent daughter
While reviewing the meat counter last weekend I found something called "pork strips" for $1.19 / lb. I asked the butcher what exactly I was looking at and he said it is a steal. Trimmed ends from pork butt roast. Just needed a little trimming once you get them home.
I took a chance and bought four packages and after I got them home and trimmed off the fat and cut them into stew sized pieces I only lost around 15%.
Anyways, I marinated them in the usual suspects but instead of "hot sauce" I used my new favorite chili sauce (you can find it on the Asian aisle). After marinating dusted them lightly in flour and pan fired them in bathches just until they were GB&D and then threw then in my dutch oven and poured in two cans of rotel and about a cup of cheap red wine and let them simmer for about an hour.
Meanwhile I whipped up a batch of cilantro and lime infused white rice. Then dished up the porky goodness over a plate of the rice. Topped with more cilantro, scallions, and a squeeze of lime juice and another shot of the chili sauce. Served the whole mixture with fresh hot flour tortillas. Went great with several Dos Equis verde cervezas.
You cannot find a better dish on a cold rainy day.
My twelve year old daughter who HATES everything I cook had two helpings. When I asked her if she liked it she just rolled her eyes at me. But then she does that anytime her mother or I ask her anything.
Good stuff, the guisada I mean, not the surly prepubescent daughter
