Tuesday, September 27, 2011

Chilean Pork Soak

So this is a two-parter, to include my own delicious take on a Chilean-style pork soak (read: marinade) and then my twice cooked oven potatoes...which are a recent mistake gone right in my kitchen!

Often if you look up a Chilean rub or marinade, be it for chicken, pork or what have you, there are about 45 ingredients listed. I tried making one of these two weeks ago and wound up pouring it all out before the meat ever touched it as I found it nauseating. So, I sort of chose the key ingredients, added something on my own and came up with this delightful 'soak' as I call it. I think it would work for chicken, but for me, the flavors lend themselves to pork like it was meant to be...so I opted for thick, bone-in pork chops.

The morning you plan to make your chops, place them in a sealed container with the following: 3 cloves crushed garlic, few splashes of tabasco (more or less depends on you), two pinches of salt (I used freshly ground pink Himalayan), 1/3 cup lime juice, 1/3 cup OJ and then 1 tsp cumin. As usual, my idiot savant-ness in the kitchen means that I am estimating these measurements since I don't believe in them....but this my best guess. Now you pop this in the fridge and forget about it until it is time to slap the chops on the grill. When you first place them on the heated grill, sear both sides (about a minute or two each side) and then let them cook on a lower flame for another 5 minutes or less each side...you want the thermometer to read 150 - no higher!  Then, as always, remove and let them sit under foil for 5 minutes. The pork should have great flavor and be moist...no need for sauces to dress this up.

I have since perfected the potato cooking time and they
are coming out crispier! (10 minutes is better than 5.)
As for the potatoes, you want to dice them up (shown size is above) and then put them in a pyrex dish with olive oil, salt, pepper, a little thyme and a splash of apple cider vinegar. Cook these for close to 45-60 minutes at 350. Once the liquid starts to really bubble and the potatoes are softening with just a little browning, pull them out and set them aside. Get a cast iron skillet (or a frying pan) and turn the heat to high, coating the pan with just a little PAM. Next you want to dump the potatoes and the remaining liquid (probably very little at this point anyway) into the skillet/pan. Now you stir these around for 7-10 minutes and watch as they develop a heavenly, crisp exterior. You want the insides to remain soft though, so be careful of how hot they get and make sure to keep flipping them every which way while they cook. 

Served with a salad and dijon vinaigrette. 

- Melissa

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