Sunny's Kitchen (29 page)

1
Prepare the pork.
With the tip of a knife, make eight 2-inch-deep pockets all around the pork and insert a smashed garlic clove in each.

2
Make the rub.
Put the Old Bay, onion powder, garlic powder, sweet paprika, and olive oil in a small bowl. Stir to combine, then rub the seasoning all over the pork. Rest at room temperature for 2 hours.

3
Slow-roast the pork.
Preheat the oven to 250°F. Fill a roasting pan with vegetable stock 1 inch deep. Add the pork and cover with several layers of aluminum foil. Getting the seal tight is key because this locks in the steam, which helps break down the pork so it’s pull-worthy. Roast in the oven for 2 hours covered, then pull back the foil a bit and prick the pork with a fork. If tender and jiggly, remove the foil and roast for 1 more hour. If not, re-cover and cook for at least 30 minutes, but up to 1 hour more, adding more stock if needed. Once you remove the foil, the liquid can evaporate a bit.

4
Rest and serve.
Remove the roast from the oven, cover loosely with foil, and rest so the juices redistribute. Chop into small chunks. Divide in half and toss with each of the following sauces, or leave dry and ladle a sauce over top.

1
Cook the vegetables.
Melt the butter in a medium pot over medium-low heat. Add the onion and garlic and season with a pinch of salt and a few grinds of black pepper. Cook until both are tender but not browned.

2
Finish the sauce.
Add the ketchup, vinegar, orange juice, and sriracha. Bring to a boil, then add the brown sugar and stir until dissolved, about 2 more minutes. This should be a loose sauce. Refrigerate if not using right away.

1
Sauté the vegetables.
Melt the butter with the oil in a large sauté pan over medium heat. Add the onions and season with salt and pepper. Cook until tender, stirring occasionally to ensure the onions do not brown. Add the paprika and garlic, cooking until the garlic is tender, but not browned, reducing the heat if needed.

2
Finish the sauce.
In this order, add the brown sugar, apricot jam, ketchup, and sriracha, stirring to combine between additions. Once combined, bring to a simmer and add the vinegar. Taste the sauce and season with a pinch of salt, if needed, and a few grinds of pepper.

s
ome dishes sound a bit crazy—you just have to try them to judge for yourself. If someone at the little Cuban restaurant in France had told me that I was ordering fried curried sweet lime-flavored pork, I think I would have passed. But being hungry and fearless—as well as ordering blindly from a foreign menu—got me to an unbelievably happy place without even trying. This is a unique flavor, but a must-try dish. I always get compliments when I make it, and each time I divulge the simple ingredients, I get an astounded look. I like that look, so I’m passing on the flavors in case you’d like that same reaction when feeding your friends and family.
SERVES 4 TO 6

1
Season and rest the pork.
Put the curry powder, garlic powder, lime zest, salt, and a few grinds of pepper in a medium bowl. Stir to combine, then add the pork and onions. Toss to coat all the pieces. Let rest at room temperature for 1 to 2 hours.

2
Grill the pork.
Turn a grill or grill pan to medium heat and brush with oil. If using wood skewers, soak them in water for 1 hour before using. Load the skewers with a piece of pork and then an onion, alternating and piercing each piece from end to end. Place the skewers on the grill and cook fully on one side before rotating. Grill until the onions are tender and the pork is cooked through, 10 to 12 minutes.

3
Garnish the pork.
Transfer the kabobs to a plate and immediately sprinkle with lime juice, then sugar, and then scallions. Cover loosely with foil and let rest for 5 minutes, then serve warm.

f
resh Mexican chorizo, quinoa, and zucchini can be in the same sentence—why not? When I’m in my kitchen working on other recipes, sometimes my meal becomes the sum of parts and pieces of other dishes. I made this after I had some trimmed zucchini ends left over from stuffing various types of squash. I chopped them down and pulled out some other bits from my fridge for a makeshift meal that turned into a first-run delight. Each bite is a textural joy—I really love a hearty meal with character in each bite.
SERVES 4 TO 6

1
Make the quinoa.
In a medium pot, combine the quinoa, beef stock, and lime juice. Bring to a boil, then reduce to a simmer and cover. Cook until the stock is absorbed and the quinoa is al dente, 12 to 14 minutes. Stir in the cilantro and set aside.

2
Cook the chorizo.
Combine the chorizo and olive oil in a large pan over medium heat. Using a wooden spoon, break up the chorizo until it resembles ground beef and is cooked through, about 10 minutes. Use a slotted spoon to transfer the chorizo to a plate. Leave the chorizo’s signature orange-colored fat in the pan.

3
Cook the vegetables.
To the same pan over medium heat, add the butter, onion, zucchini, thyme, garlic, bell pepper, cinnamon stick, a pinch of salt, and a few grinds of pepper. Cook, stirring occasionally, until the onion and zucchini are tender, about 10 minutes. Add the tomato paste and stir to coat, cooking until it becomes a deeper red, about 5 minutes. Add the beef stock and stir to combine, then reduce the heat and cook 5 minutes more.

4
Make the hash.
Combine the butter, garlic, and a pinch of salt in a small nonstick pan over medium heat. Add the stuffing cubes and toast while tossing until light golden, about 5 minutes. Set aside. Add the chorizo and quinoa to the pan with the vegetables and toss to combine, then sprinkle with the warm toasted stuffing crumbs. Remove the cinnamon stick and serve warm or at room temperature.

 

tip!
To maintain the crunch, reserve the toasted stuffing crumbs in an airtight container and sprinkle them over the top when you’re ready to serve the hash.

h
awaii’s popular main dish of salted pork wrapped in taro leaves needs a little change for people not lucky enough to live there, and the trick is in your produce department. Pick up some collard greens and you can take a trip to the islands. Hawaiians dine on a unique blend of ethnic flavors, and this unctuous seasoned tender pork wrapped in bitter green pockets is totally my speed. I spice it up a bit and though I don’t go as salty as an authentic laulau, I get equally tasty results. Get the best gift wrapper in the house to help with the assembly, or just take your time. This is easy.
SERVES 6