Red Hot Chile Rubbed Pork Skewers Recipes

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SPICY GRILLED PORK WITH FENNEL, CUMIN AND RED ONION



Spicy Grilled Pork With Fennel, Cumin and Red Onion image

Imbued with spices that char at high heat, this aromatic pork recipe is a snap to throw together - exactly what you want for a night of summer grilling. If you're got wooden skewers, don't forget to soak them in water for an hour before grilling, so they don't flare up. And if you're broiling and you don't want to bother with skewers at all, just spread the pork cubes out on a rimmed sheet pan, turning them halfway through cooking with tongs or a spatula. The pork is excellent served with pita or crusty bread or a rice pilaf, or simple grilled corn on the cob.

Provided by Melissa Clark

Categories     meat, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 3/4 pounds boneless pork shoulder, cut into 1 1/2-inch chunks
Kosher salt
1 lime, plus some wedges for serving
1/4 cup cilantro or basil, leaves and tender stems, plus more for serving
2 tablespoons fish sauce
2 garlic cloves, smashed and peeled
1 jalapeño or other green chile, seeded if desired
1 teaspoon honey
1 1/2 tablespoons fennel seeds
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 small red onion, sliced, for serving

Steps:

  • Season pork lightly with kosher salt and put it in a bowl or resealable bag.
  • Juice the lime into a blender or food processor and add cilantro, fish sauce, garlic, jalapeño and honey. Blend until the jalapeño and garlic are puréed, then add fennel, cumin, coriander seeds and pulse four or five times to bruise the spices and mix them in.
  • Pour mixture over the pork, tossing to coat the pieces. Refrigerate for at least 30 minutes while you heat the grill, or up to 24 hours.
  • When ready to cook, heat the grill or broiler with a rack positioned 4 inches from the heat source.
  • Thread the pork onto skewers, leaving a little space between cubes. Grill over the highest heat possible, or broil on high, for 2 to 5 minutes, then flip the skewers and continue cooking until the meat is browned all over and charred in spots. It should be just cooked through: A little pink is OK, but there shouldn't be any red spots.
  • Serve the pork with cilantro sprigs and onion slices on top, and lime wedges on the side for squeezing.

GRILLED PORK SKEWERS WITH CHILE SAUCE



Grilled Pork Skewers with Chile Sauce image

Provided by Bobby Flay

Categories     appetizer

Time 1h21m

Yield 4 servings

Number Of Ingredients 15

1/4 cup low-sodium soy sauce
1/4 cup oyster sauce
3 tablespoons finely chopped cilantro leaves and stems
2 tablespoons finely chopped garlic
2 tablespoons sugar
1 teaspoon freshly ground black pepper
1 1/2 pounds pork tenderloin, cut into 16 pieces
16 (6-inch) wooden skewers, soaked in cold water for 30 minutes
Chile Sauce, recipe follows
1/2 cup fresh lime juice
1/4 cup fish sauce
1 tablespoon soy sauce
1 fresh Thai red chile, finely diced
2 teaspoons sugar
1 shallot, finely diced

Steps:

  • Whisk together the soy sauce, oyster sauce, cilantro, garlic, sugar, and black pepper in a bowl.
  • Skewer 2 pieces of pork onto 2 skewers so that the meat lies flat. Place the pork skewers in a large baking dish. Pour the marinade over and turn to coat the pork. Cover and refrigerate for at least 1 hour and up to 4 hours.
  • Heat grill to high. Remove the skewers from the marinade and grill the meat on both sides until slightly charred and cooked through, about 3 minutes per side. Serve with Chili Sauce on the side for dipping.
  • Combine all ingredients in a small bowl. Cover and let sit at room temperature for at least 1 hour before serving.

HOT CHILE GRILLED PORK ROUNDS WITH AVOCADO-MANGO SALSA OVER COUSCOUS



Hot Chile Grilled Pork Rounds with Avocado-Mango Salsa over Couscous image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 cup diced ripe mango
1 cup diced ripe California avocado
2 tablespoons minced red onion
2 tablespoons fresh lime juice
2 tablespoons freshly chopped cilantro leaves
1 tablespoon finely chopped and seeded jalapeno pepper
1/4 teaspoon ground cumin
Salt and freshly ground black pepper
2 cups reduced-sodium chicken broth
1 (10-ounce) box couscous
12 ounces cooked sliced pork tenderloin rounds (1/2-inch thick rounds)
1 tablespoon hot chili oil

Steps:

  • In a medium bowl, combine mango, avocado, onion, lime juice, cilantro, jalapeno, and cumin. Mix well. Season, to taste, with salt and black pepper.
  • In a saucepan, bring chicken broth to a boil. Add couscous, stir and cover. Remove from heat. After 5 minutes remove cover, fluff with a fork.
  • Meanwhile, set a stove-top grill pan over medium-high heat to preheat. Brush both sides of pork slices with hot chili oil and season with salt and black pepper. Add slices to hot pan and cook 1 to 2 minutes per side, until golden brown.
  • Serve pork over couscous with salsa spooned on top.

RED CHILE PORK BROCHETTES



Red Chile Pork Brochettes image

Spicy red chile sauce, made with New Mexico red chile powder, is used as both a marinade and a dipping sauce for these small brochettes, which are ideal party food. They are best grilled outdoors over coals, but also work fine on a stovetop cast iron grill or under the broiler. Threading each piece of meat onto two skewers, rather than one, keeps the meat from twirling and makes it easier to grill. (If you're using bamboo skewers, soak them in warm water for 15 minutes, so they won't catch fire.)

Provided by David Tanis

Categories     dinner, lunch, skewers and kebabs, main course

Time 1h45m

Yield 8 skewers

Number Of Ingredients 8

1 1/2 to 2 pounds well-marbled pork shoulder, cut into 3/4-inch slices
Kosher salt
2 tablespoons hot New Mexico red chile powder, more for seasoning meat (may substitute ancho or guajillo chile powder)
1 large tomato, about 3/4 pound
4 garlic cloves, mashed to a paste
2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon toasted coarsely ground cumin

Steps:

  • Cut pork into 2-by-2-by-3/4-inch pieces. (You should have about 24 pieces.) Mix 1 tablespoon salt and 1 teaspoon chile powder. Use mixture to season pork on both sides.
  • To skewer, lay meat flat on cutting board. Thread meat onto two skewers spaced equidistant from center; do this first with one skewer, then the other. Put 3 pieces of pork onto each set of skewers, for eight brochettes total.
  • Cook the tomato (left whole) over hot coals or under broiler until charred and blackened, about 5 minutes. Cut in quarters but do not remove skin.
  • In a blender or food processor, put 1/2 teaspoon salt, 2 tablespoons chile powder, the charred tomato, the garlic, the lime juice, the olive oil and 1 teaspoon cumin. Blend to obtain a smooth sauce and transfer to a bowl.
  • Lay brochettes on a tray in 1 layer. Spoon 8 tablespoons chile sauce over pork and spread to cover evenly. (Save remaining sauce.) Leave at room temperature for 1 hour, or refrigerate several hours, then bring to room temperature.
  • Grill over medium-hot fire for about 3 minutes per side. Sprinkle with remaining toasted cumin. Serve with reserved sauce.

Nutrition Facts : @context http, Calories 283, UnsaturatedFat 13 grams, Carbohydrate 4 grams, Fat 22 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 7 grams, Sodium 356 milligrams, Sugar 1 gram

RED CHILE PORK TAMALES



Red Chile Pork Tamales image

While it's common to make tamales all year round, these delicious steamed corn husk-wrapped bundles are traditionally made and shared around the holidays. Everyone has their favorite filling--chicken, beef and pork are all popular. In our version, the pork shoulder filling is cooked low and slow in a flavorful sauce of dried chiles, aromatics and spices and then wrapped in a fluffy, tender masa dough. Enjoy these tamales on their own, or with a squeeze of fresh lime juice.

Provided by Food Network Kitchen

Time 4h15m

Yield 32 tamales

Number Of Ingredients 21

1 tablespoon vegetable oil
1 medium onion, chopped
Kosher salt and freshly ground black pepper
4 cups low-sodium chicken broth
6 dried guajillo chiles, stemmed and seeded
3 dried ancho chiles, stemmed and seeded
3 dried pasilla chiles, stemmed and seeded
2 teaspoons ground cumin
2 teaspoons dried Mexican oregano
6 cloves garlic
2 1/2 pounds boneless pork shoulder, fat trimmed, cut into 2-inch pieces
2 bay leaves
32 dried corn husks
1 tablespoon apple cider vinegar
10 ounces lard, such as Manteca
1/2 teaspoon baking powder
1/2 teaspoon chile powder
Kosher salt
4 cups masa harina (instant corn flour) for tamales, such as Maseca Tamal
2 1/2 to 3 cups low-sodium chicken broth
Lime wedges, for serving, optional

Steps:

  • For the braised pork: Heat the oil in a large Dutch oven over medium-high heat. Add the onion, 1/4 teaspoon salt and a few grinds black pepper and cook until just tender, about 5 minutes. Add the chicken broth and guajillo, ancho and pasilla chiles and bring to a boil. Cover, turn off the heat and let sit until the chiles have softened, about 10 minutes. Transfer to a blender with the cumin, oregano, garlic, 2 teaspoons salt and a few grinds black pepper and puree until very smooth.
  • Pour the sauce back into the Dutch oven, then add the pork and bay leaves. Cover and bring to a boil over medium-high heat. Reduce the heat to medium low to maintain a steady simmer and cook until the pork is very tender and the sauce is brick red, 1 hour 45 minutes to 2 hours.
  • Meanwhile, soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, about 1 hour.
  • Discard the bay leaves from the pork, then shred the pork with 2 forks. Stir in the apple cider vinegar; taste and adjust the seasoning with more salt and pepper. Set aside to cool slightly.
  • For the masa dough: Beat the lard, baking powder, chile powder and 1 teaspoon salt in a large bowl with an electric mixer on medium-high speed until smooth and light in texture, about 2 minutes. (Alternatively, use a stand mixer with the paddle attachment.) Reduce the speed to low and add the masa harina. Once just incorporated, slowly add 2 1/2 cups of the chicken broth and mix until combined, 2 to 4 minutes. Test the dough by placing a 1/2-teaspoon dollop in a cup of cold water--it should float. If not, add the remaining 1/2 cup broth and mix until combined, about 2 minutes more. This will ensure that the masa dough is light and fluffy.
  • Drain the husks and pat dry. Starting 1/2 inch from the wide end of a husk, spread about 3 tablespoons of the masa dough down the length of the husk, leaving a 1-inch border on the sides. Spoon 2 heaping tablespoons of the pork filling down the center of the dough, then fold in the sides of the husk, wrapping the dough around the filling. Fold up the narrow end of the husk. Repeat with the remaining husks, dough and filling.
  • Set a steamer basket in a large pot filled with 1 to 2 inches of water. Arrange the tamales standing open-end up in the steamer. Bring the water to a boil over medium-high heat, then cover and steam until the dough is firm, 45 to 50 minutes. Remove from the steamer and cool slightly before unwrapping. Serve with lime wedges if desired.

GRILLED PORK SKEWERS WITH PEANUT-BASIL SAUCE



Grilled Pork Skewers With Peanut-Basil Sauce image

Peanut butter is more than just a sandwich spread, or a perfect accompaniment to chocolate. It can also substitute for tahini or be a worthy addition to certain meats. Here, it serves as the basis of a dipping sauce and marinade, a counterbalance to smoky pork skewers. A great warm-weather dinner, it's ready in minutes, on the grill pan, the grill, or even the broiler.

Provided by Mark Bittman

Categories     dinner, easy, quick, main course

Time 8m

Yield 4 to 6 servings

Number Of Ingredients 10

20 to 30 fresh basil leaves
1/2 cup peanut butter, preferably chunky
3/4 cup coconut milk
2 tablespoons soy sauce, more to taste
1 clove garlic, peeled
1 inchlong piece of ginger, peeled
1/2 teaspoon red chili flakes
Juice of 1 lime, plus lime wedges for garnish
1/4 teaspoon salt
1 pound boneless pork shoulder or loin

Steps:

  • In a blender, combine all ingredients except pork and process until you have a smooth paste. Taste and adjust seasoning as needed: mixture should be salty, spicy and hot. Set about 1/2 cup of marinade aside to use as dipping sauce.
  • Slice pork into 1-inch cubes and toss with rest of marinade until it is all well coated. Thread meat onto skewers, without crowding.
  • Heat a grill, grill pan or broiler until quite hot; cook pork until brown all over, turning once, about 5 to 8 minutes total. Serve with reserved dipping sauce and garnish with lime wedges.

Nutrition Facts : @context http, Calories 375, UnsaturatedFat 16 grams, Carbohydrate 8 grams, Fat 31 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 12 grams, Sodium 351 milligrams, Sugar 2 grams, TransFat 0 grams

CILANTRO-CUCUMBER TZATZKI SAUCE FOR RED HOT CHILE-RUBBED PORK SKEWERS



Cilantro-Cucumber Tzatzki Sauce for Red Hot Chile-Rubbed Pork Skewers image

Provided by Food Network

Time 15m

Yield 1 1/4 Cup

Number Of Ingredients 7

1 cup plain yogurt, preferably whole-milk
1/4 cup finely diced, seeded cucumber
1 tablespoon minced fresh cilantro
1 tablespoon freshly squeezed lime juice
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/8 teaspoon ground white pepper

Steps:

  • To make the sauce, whisk all the ingredients together in a small bowl. Cover and refrigerate until needed.

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