Saturday, July 13, 2013

[RECIPE] Mexican-Style Pork Steak with Red Wine, Beans and Raisins Side Dish


This flavor-infused pork steak was braised in simmering red wine, and paired with the best tasteful combination of sauteed beans, diced potatoes, bell peppers and raisins.

Mexican-Style Pork Steak with Red Wine and Side Dish of Great Northern Beans with Raisins Recipe

I realized that I still have uncooked sirloin pork left in the fridge. That's a good surprise because I really had no idea what to have for dinner last night. I decided to have beans with steak. I settled with the idea just when I remembered that Moon Cafe, a Mexican restaurant in Cebu, has a Wild Wild West dish of baby back ribs and beans. My boyfriend and I dined there just last week.

I discovered that I had just enough good ones left among the rotten vegetables I've thrown out from the fridge. What vegetables I've salvaged I added to the beans side dish.

Braising meat is one of the cooking techniques or procedures that hardly goes wrong. The infusion of spices and flavors makes the meat tender and juicy when done right.










mexican-style pork steak with red wine, with beans and raisins side dish



Braised sirloin pork steak spiced with Spanish paprika, served with sauteed beans, bell peppers, potato and raisins.



Ingredients:
  • Sirloin Pork Chop
  • 3 cloves minced garlic (leave 1 clove for the side dish)
  • 3 tbsp worcestershire sauce
  • 4 tbsp soy sauce
  • 4tbsp red wine
  • 2 tbsp brown sugar
  • 1/2 tsp dried thyme
  • 1/2 tsp Spanish paprika
  • 1/4 tsp black ground pepper
  • 1 ripe calamansi
  • 4 tbsp cooking oil
  • 1 small potato cut into small cubes
  • 1 clove minced garlic
  • 1/2 small onion
  • 1 whole red bell pepper
  • 1/4 cup raisins
  • 1 can of Hunt's Pork and Beans (I used 2 small sachet)
  • 3/4 water
  • black ground pepper
  • salt

Instructions:

  1. Pork steak: In a deep wide container, mix worcestershire, soy sauce, brown sugar and minced garlic. Soak pork steak evenly in the mixture. Sprinkle thyme, paprika and ground pepper evenly on both sides. Squeeze calamansi directly on pork steak and pour red wine. Refrigerate. After 10-15 minutes, take out the marinade from the fridge. Heat skillet and add cooking oil. Pour the meat with the mixture. Braise for 7 minutes each side. Or when half of the mixture evaporate, flip to the other side. The meat should caramelize as the sauce thickens. Careful that you do not burn them. When both sides are beautifully coated and glazed, remove and plate. Set aside.
  2. Sauteed beans: Heat skillet. Drizzle a small amount of cooking oil. Fry onion until brown. Add and fry garlic until slightly brown. Gradually add red bell pepper and raisins; then beans, water and potatoes. Bring to a simmer. Add salt and pepper to taste.
  3. Note: Let the sauce thicken, not watery. This beans will have just a little sauce.
  4. Remove from heat and place in a small bowl or ramekins.
  5. Plate and serve with the braised pork steak.

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