This dish has a variety of flavors that marry beautifully together. Inspired by Mexican cuisine, I went on an experiment with an array of spices starting with cumin, Spanish paprika, and Mexican Mole. Of course, red Chile peppers and Chipotle are staples of Mexican cuisine. The European contribution in this dish is the pork. The Spanish also introduced the technique of frying in pork fat. So, after adding many different ingredients from many different regions, this dish was born.
Pork with Roasted Peppers and Black Bean Salad
Pork and Marinade
2 lbs of pork tenderloin cubed
Juice of 1 lime
1 tbsp of lime zest
1 tsp of brown sugar
1 white onion diced small
2 fresh Poblano Chile Peppers seeded and chopped
1 bunch of cilantro chopped fine
1 dried hot red Chile pepper, seeded
1 tbsp of canned Chipotle in Adobo sauce
1 tbsp of each of the following : Cumin, Spanish Paprika, and Mexican Mole
1 tsp of salt
1/2 c of any vegetable oil/ or very light olive oil
While cubing the pork loin, seed and soak the dried Chile in 1/2 c of hot water, then chop it small. Add the rest of the ingredients and marinate till the next day.
1 red pepper
1 green pepper
1 yellow pepper
1/2 c of light olive oil
Salt to taste
Julienne and de-seed the peppers. Add olive oil and salt . Roast at 350º untill tender, at least 20 minutes. Remove and set aside.
Black Bean Salad
2 cans of black beans drained and rinsed
1/2 tbsp of lemon zest
1 tsp of garlic paste
salt to taste
1/4 c of infused green Chile olive oil
Juice of 1/2 lemon
1/4 c of fresh cilantro chopped
Mix all the ingredients. Serve on the side of the pork kabob.
As you can see in the photo above, we chose to serve these with tortillas. However, eating the pork right off of the stick is just as tasty. This dish is practically guaranteed to make your next party into a smash hit!