Mexican Recipe for Pork in Escabeche
Pork in escabeche is not exclusively a mexican recipe, it is frequently encountered throughout Latin American countries; the word escabeche refers to the marinade which was originally added to preserve food; now escabeche is also a great flavor enhancer! The pork meat from this recipe will actually taste even better the next day, refrigerated. Here is the easy way to make this...
Recipe for Mexican Pork in Escabeche
Ingredients:
* Pork tenderloins, 4 (12 oz. each)
* 1 Onion
* 4 Leeks
* 1 Carrot
* 2 Garlic cloves
* 1 tablespoon Black peppercorns
* 1 tablespoon Red pepper
* Salt to taste
* 1/2 cup Vinegar
* 1/4 cup orange juice
* 1 and 1/2 cup Oil
For serving:
* 3 Red apples
* 2 Dill Pickles
* 1 bunch Radishes
* 3 tablespoons Capers
Preparation:
1) Rinse the tenderloins, cut and discard any fat there might be. Wash the green onions under running tap and remove the tough leaves. Make a cut along the leeks. Wash them under running water, remove the darker tough leaves and hard, and slice them in rolls. Peel the carrots and cut them into thin juliennes.
2) Place the tenderloins in a pan, the green onions, carrot juliennes, the garlic cloves, leek, peppercorns, ground pepper and salt. Pour the vinegar and orange juice bathing the meat and vegetables that are in the pan. Then add the oil (there has to be 1 inch more liquid above the ingredients). Cover the pan with aluminum foil. When it begins to boil, cook for 20 minutes over low heat, until the pork is cooked. Remove from heat. Your pork tenderloins in escabeche are ready.
Making the side-dish:
3) Peel the apples, remove the cores and seeds and slice them. Cook the apples in a saucepan with water at the bottom for 15 minutes. Remove pan from heat and puree the apples and liquid they cooked in, using a blender. Cut the dilled pickles into slices or lengthwise. Cut the radishes into slices.
Serving your Pork in Escabeche:
4) Slice the tenderloins. Arrange the pork slices on each plate, surrounding the tenderloin slices with capers, radishes and sliceddill pickles. Finish decorating with the vegetables from the marinade and sprinkle with some of the juice the tenderloins cooked in. Accompany the dish with the apple sauce served separately.
