Adobo Pork Steaks With Peach Salsa Recipes

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PORK STEAKS ADOBO



Pork Steaks Adobo image

Provided by Food Network

Categories     main-dish

Time 5h

Yield 4 servings

Number Of Ingredients 18

4 (8-ounce) pork sirloin, butt or shoulders steaks or chops
2 1/2 cups Adobo, recipe follows
Salt
Freshly ground black pepper
12 Ancho chiles, wiped clean
1 1/2 cups white vinegar
2 cups water
1/4 cup olive oil
2 medium onions, thinly sliced
5 garlic cloves, sliced
1 tablespoon ground cumin
4 cups chicken stock
2 tablespoons brown sugar
1/4 cup freshly squeezed orange juice
1/4 cup freshly squeezed lemon juice
2 tablespoons tomato paste
1 tablespoon salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Combine the steaks with the Adobo in a shallow nonreactive roasting pan and let marinate at room temperature 2 to 4 hours or overnight in the refrigerator.
  • Preheat the grill or broiler. Lift the meat from the marinade, shaking off the excess, and season all over with salt and pepper. Cook over moderate heat, or 4 inches from the broiler unit, turning frequently and brushing several times with the marinade during the last few minutes, until slightly charred, about 10 minutes.
  • Toast the chiles directly over a medium gas flame or in a cast-iron skillet until soft and brown, turning frequently to avoid scorching. Transfer the toasted chiles to a saucepan and add the vinegar and water. Bring to a boil, reduce to a simmer and cook 10 minutes to soften.
  • Transfer the chiles and liquid to a blender or food processor. Puree until a smooth paste is formed, adding a tablespoon or two of water if necessary to thin. Set aside.
  • Heat the olive oil in a medium saucepan over medium-high heat. Saute the onions until golden brown, 8 to l minutes. Stir in the garlic and cook briefly just to release the aroma. Then stir in the cumin and cook another minute. Add the chicken stock and reserved chile paste. Bring to a boil, reduce to a simmer and cook 20 minutes.
  • Meanwhile, mix together the brown sugar, orange and lemon juices, tomato paste, salt and pepper to form a paste. Add to the simmering stock mixture and continue cooking another 15 minutes. Adobe can be stored in the refrigerator 1 week or frozen indefinitely.

PORK SHOULDER WITH PEACH-MELON SALSA



Pork Shoulder with Peach-Melon Salsa image

Pork shoulder is a very forgiving cut, which is why chef Howard lets it cook while she's at the beach for a satisfying dinner afterward. The juicy summer fruit salsa is essential to brightening the smoky, cumin-rubbed meat.

Provided by Vivian Howard

Categories     main-dish

Time 5h55m

Yield 12 servings

Number Of Ingredients 12

2 tablespoons kosher salt
2 tablespoons ground cumin
2 tablespoons packed light brown sugar
6 pounds bone-in pork shoulder, may use a "picnic cut" or "Boston butt"
1 small seedless watermelon, 2-3 cups diced
4 ripe peaches, 2-3 cups diced
4 scallions, green part only, about ½ cup thinly sliced
2 limes, about 3 tablespoons juice
2 chipotle peppers in adobo, minced, about 1 tablespoon
2 tablespoons chopped fresh mint
1 teaspoon kosher salt
3 tablespoons chopped cilantro (including stems)

Steps:

  • Pork, part 1: Preheat oven to 300 degrees F. In a bowl, add the salt, cumin, and brown sugar and stir to combine. Rub mixture all over the pork, making sure to use all of it. Place the pork fat-side up into a Dutch oven. Cover, place in the oven, and cook for 4 hours.
  • Salsa: Place watermelon on a flat work surface. Slice off the top and bottom so they're flat; then place melon upright. Cut along the edge of the watermelon from top to bottom to remove rind; repeat all the way around until the rind is completely removed. Dice watermelon by cutting into ½-inch slices; stack slices and cut into ½-inch strips. Then cut the strips into a ½-inch dice. Place 2-3 cups of watermelon into a bowl and set aside. (Reserve remaining watermelon for another use.)
  • Cut peaches into a ½-inch dice. Place 2-3 cups of peaches into the bowl with the watermelon and set aside. (Reserve any remaining peaches for another use.)
  • Trim scallions, then thinly slice the green parts and add to the bowl. (Reserve white and light green part for another use.) Zest then juice limes directly into the salsa bowl; then add the chipotle peppers, mint, and salt. Stir well, then cover and let rest for 30 minutes to marry ingredients. Remove 30 minutes before serving. Makes about 5 cups salsa. (Note: Salsa will keep for up to two days in the refrigerator.)
  • Pork, part 2: After 4 hours, raise oven temperature to 400 degrees F and remove the lid. Cook uncovered, 1 more hour.
  • Assembly: Remove pork from Dutch oven and let rest, 10 minutes. Slice against the grain in 1-inch slices, cutting around the bone. (Alternatively, meat can be pulled from the bone.) Place meat on a serving platter and drizzle with some of the meat drippings from the pot. Serve with peach-melon salsa on the side.

CUMIN-CRUSTED MONSTER PORK CHOP WITH PEACH CHIPOTLE SALSA



Cumin-Crusted Monster Pork Chop with Peach Chipotle Salsa image

Provided by Chris Schlesinger

Categories     Citrus     Fruit     Herb     Onion     Pork     Backyard BBQ     Dinner     Peach     Pork Chop     Grill     Grill/Barbecue     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 (main course) servings

Number Of Ingredients 14

For salsa
3 ripe but firm peaches, unpeeled, pitted and cut into 1/4-inch dice
1/4 cup red onion, finely diced (about 1/2 small onion)
2 tablespoons canned chipotle chiles in adobo, minced
1/4 cup fresh lime juice
1/4 cup fresh cilantro, chopped
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
For pork chops
1/4 cup whole cumin seeds
6 pork rib chops, each about 1 1/2 inches thick (ask your butcher to cut them for you)
3 tablespoons olive oil
2 teaspoons kosher salt
1 1/2 teaspoons freshly coarse-ground black pepper

Steps:

  • Make salsa
  • In medium bowl, toss together all ingredients. Transfer to serving dish and set aside.
  • Prepare grill
  • If using charcoal grill, open bottom vents. Light charcoal. Leaving about 1/4 of grill free of charcoal, bank lit charcoal across rest of grill so coals are about 3 times higher on opposite side.
  • If using gas grill, open hood, light all burners, and set on high. Close hood and preheat 10 minutes.
  • While grill is heating, coat chops
  • Using electric spice grinder, pulse cumin seeds 2 to 3 times to crack. (Alternatively, place seeds on cutting board and crush lightly with small sauté pan, using gentle rocking motion.) Rub chops with oil, sprinkle with salt and pepper, and coat with cumin seeds, pressing firmly to adhere.
  • To cook chops using charcoal grill
  • Charcoal fire is medium-hot when you can hold your hand 5 inches above rack over area where coals are piled highest for 3 to 4 seconds. Sear chops on lightly oiled grill rack directly over hottest part of coals, turning over once, until well browned, about 3 to 4 minutes per side. Move chops to coolest part of grill, then cover with inverted roasting pan and grill, turning over once, until thermometer inserted diagonally into center of each chop (avoid bone) registers 145°F, about 12 minutes total. Transfer chops to platter and let stand, loosely covered with foil, 5 minutes (temperature will rise to 150°F). Serve, passing salsa on side.
  • To cook chops using gas grill
  • When grill is preheated, sear chops on lightly oiled grill rack, turning over once, until well browned, about 3 to 4 minutes per side. Turn off 1 burner (middle burner if there are 3) and put chops above shut-off burner. Reduce heat on remaining burner(s) to moderate and grill pork, covered with lid, until thermometer inserted diagonally into center of each chop (avoid bone) registers 145°F, about 12 minutes total. Transfer chops to platter and let stand, loosely covered with foil, 5 minutes (temperature will rise to 150°F). Serve, passing salsa on side.

ADOBO PORK STEAKS WITH PEACH SALSA



Adobo Pork Steaks With Peach Salsa image

Number Of Ingredients 17

FOR THE MARINADE:
2 tablespoons apple cider vinegar
1 Chipotle chili in Adobo sauce, minced
1 tablespoon Adobo sauce (from the canned chipotle)
1 teaspoon minced garlic
1 teaspoon dried oregano
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 bone-in blade pork steaks, 3/4 to 1 inch thick each
FOR THE SALSA:
2 1/2 cups peaches, peeled and diced
2 Italian plum tomatoes, cored, seeded, and finely chopped
2 green onions, (white part only), thinly sliced
1 jalapeño pepper, stemmed, seeded, and finely chopped
2 tablespoons finely chopped fresh cilantro
2 tablespoons fresh lime juice
pinch kosher salt

Steps:

  • TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients.Brush the marinade on both sides of the steak. Cover the steaks with plastic wrap and refrigerate for 4 to 8 hours.TO MAKE THE SALSA: In a medium bowl mix together the salsa ingredients. Cover with plastic wrap and refrigerate until ready to serve.Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. Grill over Direct Medium heat until the juices run clear, 10 to 12 minutes, turning once halfway through grilling time. Remove from the grill, loosely cover with foil, and allow to rest for 3 to 5 minutes. Slice the steaks across the grain into thin strips. Serve warm with the salsa.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

CHIPOTLE PEACH SALSA WITH CILANTRO



Chipotle Peach Salsa with Cilantro image

I came up with this fresh-tasting, spicy recipe one night as we fired up steaks smothered in a smoky hickory BBQ sauce on our new grill. The combination was a hit and this has definitely become a new favorite. We like our food spicy, so adjust the amount of chipotle and onion to suit your taste.

Provided by OOMPAH

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Peach Salsa Recipes

Time 10m

Yield 4

Number Of Ingredients 8

1 cup sliced canned peaches, drained and chopped
⅓ cup chopped red onion
2 cloves garlic, minced
1 ½ teaspoons minced fresh ginger root
2 teaspoons minced chipotle peppers in adobo sauce
⅓ cup chopped fresh cilantro
½ lime, juiced
salt and pepper to taste

Steps:

  • In a bowl, mix the peaches, onion, garlic, ginger, chipotle peppers in adobo sauce, cilantro, and lime. Season with salt and pepper. Chill until serving.

Nutrition Facts : Calories 40.5 calories, Carbohydrate 10.3 g, Fat 0.1 g, Fiber 1.5 g, Protein 0.8 g, Sodium 17 mg, Sugar 7.2 g

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