The other weekend I wandered in a very nice mexican Supermercado where they sold, among other things, homemade (well store made) mole poblano. I would never have the patience (or the time) to study the recipe for mole poblano, pick out all the ingredients, measure them and cook them for the time required to make some good mole, so I picked some of that mole poblano up.
And as I promised, here the recipe for the pork belly. It is easier to tackle than the sopressata of last week and it doesn’t require finding a head (or staring at it – i.e., the head – while you cook it). I served it cold and thinly sliced, but I think you can also cut it thicker and reheat it. I found it delicious this way, but to each one its own, right?
The only thing about cooking belly this way is that it has to be cooked slowly. And it has to be brined before cooking. So it takes a while. But you will be rewarded with deliciously tender meat and fat, rather than chewy and rubbery.
It’s time for the swap! And today we have been given quite the challenge: pork cake. And is not a pot pie it is an actual cake with molasses, ground pork and eggs. I rapidly decided that would not work for me. And I moved to another version of pork with fruit: pork cutlets with roasted peaches and capers. Might not be as vintage as pork fruit cake, but it has pork and fruit and more importantly it is delicious! And quick too.
I am curious to see what my fellow swapper made of this recipe! Really cannot guess. If you are curious too go check it out at the end of the post!
And quick is important to me these days because I’m quite busy and very stressed out and spend all my little free time sleeping and worrying. In case you are wondering part of the busyness comes from the two job interviews have lined up next week. And there will be another one coming in a little while. Hopefully something will work out.
By the way, so sorry I am not visiting all your fabulous blogs! And not answering comments and sometimes not even emails. I’m being an horrible blog-friend…
And sorry for the horrible pics.. BF broke my camera :(. On the bright side he bought me an iPad!!
Today is my first Secret Recipe Club reveal and I am super excited. I had asked April to join the club quite a while ago, and I was psyched when she wrote me back and accepted me in the club. And I was even happier when I got my first assignment.
I was assigned to Leah’s beautiful blog: So, How’s It Taste? The great thing about her blog is that with every recipe she tells us how it tastes. And she tells it like it is: if something did not turn out great Leah lets us know.
Leah is a talented baker and has many recipes for cookies, cakes, and other fun desserts on her blog, but I am not that much of a baker. I didn’t one to do her a disservice and bake an horrible cake, I decided to showcase one of her savory recipes.
There were many to choose from and I was tempted by many, but I could not resist her barbecue cola chicken. Even if it was winter and the temperature in the Midwest approaches 0F making it de facto impossible to grill outside. Even if I did not have barbecue sauce. Even if I didn’t have chicken.
So i made my own barbecue sauce, I substituted the chicken with pork and I used the oven to grill my meat. The result was outstanding! I think I might never grill again without BBQ sauce and cola.
Today I will share a delicious pork tenderloin recipe. It is easy to make that you can whip it up for a quick weeknight dinner, but impressive enough to serve your guests.