Argentinean Pork Recipes

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ARGENTINEAN PORK



ARGENTINEAN PORK image

Categories     Pork

Yield 4 servings

Number Of Ingredients 8

6 tablespoons olive oil
divided 1 cup fresh parsley leaves
divided 2/3 cup fresh cilantro leaves
divided 1/2 teaspoon ground cumin 1/4 teaspoon crushed red pepper 1 (1-pound) pork tenderloin
trimmed 3/4 teaspoon kosher salt
divided 1/2 teaspoon black pepper Cooking spray 1 tablespoon fresh oregano leaves 1 tablespoon fresh lemon juice 1 tablespoon sherry vinegar 2 garlic cloves
chopped 1 shallot
chopped

Steps:

  • 1. Combine 2 tablespoons oil, 1/4 cup parsley, 1/3 cup cilantro, cumin, and red pepper in a shallow dish. Add pork. Cover with plastic wrap, and refrigerate 1 hour, turning once. 2. Preheat grill to medium-high. 3. Sprinkle pork with 1/2 teaspoon salt and black pepper. Place pork on a grill rack coated with cooking spray, and grill for 8 minutes. Turn pork over, and grill 7 minutes or until a thermometer registers 145°. Remove pork from grill. Let stand for 5 minutes. Slice pork crosswise. 4. Combine 3/4 cup parsley, 1/3 cup cilantro, 1/4 teaspoon salt, oregano, and remaining ingredients in a food processor; pulse 10 times. Drizzle 1/4 cup olive oil through food chute with food processor on. Serve with pork

ARGENTINEAN-STYLE RIBS WITH HOMEMADE CHIMICHURRI



Argentinean-Style Ribs with Homemade Chimichurri image

Argentinean preparation is simple but is all about the cooking technique. These ribs cook better on a rotisserie as they self-baste for maximum flavor and juiciness. If you're going to cook this recipe on a grill, add some charcoal or hardwood to add more flavor to the ribs. If you do not have a rotisserie set-up, you can simply cook these directly on the grill. Allow the chimichurri to rest at least 2 hours before serving - this will allow time for the flavors to marry together. The chimichurri is a delicious spread that adds a zest to any Argentinian style dish, and this makes a great topping for the slow roasted ribs. This can also be a great topping for grilled chicken breast, lamb or fish.

Provided by Guy Fieri

Categories     main-dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 15

1/2 cup chopped Italian parsley
2 tablespoons chopped basil
2 tablespoons chopped oregano
1/4 cup chopped white onion
2 tablespoons minced garlic
2 tablespoons diced red bell pepper
1 tablespoon lime zest
1/2 cup extra-virgin olive oil
1/4 cup fresh lime juice
2 tablespoons red wine vinegar
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 1/2 pounds baby back pork ribs
6 tablespoons kosher salt
6 tablespoons freshly cracked black pepper

Steps:

  • For the chimichurri: Add the parsley, basil, oregano, onion, garlic, bell pepper, lime zest, oil, vinegar, salt and pepper to a food processor. Pulse together till your desired texture is reached. Refrigerate for at least 2 hours before serving.
  • For the ribs: Set up a grill with charcoal. Once the coals are white-hot, place some smoked hardwood on top of the coals to create some smoke.
  • Sprinkle the ribs liberally with the salt and pepper on both sides. If using a rotisserie, thread the ribs on spit/skewers so they are stacked up and threaded neatly.
  • Once the fire has settled, place the ribs over the fire and turn on the rotisserie. Cook for 1 to 2 hours until desired doneness and the ribs have an internal temp of 190 degrees F. Serve immediately off the rotisserie with the chimichurri sauce.

ARGENTINEAN-STYLE RIBS



Argentinean-Style Ribs image

At first glance you'll say 'whoa! that's way too salty for me to try...' but stick with it. This is one of the best rib recipes I've ever tried. Very quick and easy.

Provided by DRIBBS

Categories     World Cuisine Recipes     Latin American     South American     Argentinian

Time 20m

Yield 6

Number Of Ingredients 3

1 cup coarse salt, or as needed
6 pounds beef short ribs
6 limes, quartered

Steps:

  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Coat the ribs heavily with salt. This brings out the fat.
  • Grill for 5 to 7 minutes on each side, or to desired doneness. Remove cooked ribs to a large glass serving dish, and squeeze lime juice over them. Serve immediately.

Nutrition Facts : Calories 1760 calories, Carbohydrate 0 g, Cholesterol 344.7 mg, Fat 164.3 g, Fiber 0 g, Protein 65.3 g, SaturatedFat 71.5 g, Sodium 15404 mg, Sugar 0 g

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