Ecuadorian Seasoned Pork
A tender, tasty delight that will appease the palate and enlighten your senses.
A tender, tasty delight that will appease the palate and enlighten your senses.
- Carbohydrate 10.3385046583072 g
- Cholesterol 2.40000000202884 mg
- Fat 1.23443639527951 g
- Fiber 2.19718943830817 g
- Protein 3.07218387208624 g
- Saturated Fat 0.292732676515487 g
- Serving Size 1 1 Serving (140g)
- Sodium 117.977426380549 mg
- Sugar 8.14131521999904 g
- Trans Fat 0.156563727657295 g
- Calories 53 calories
Step-by-step
- Blend ALL the ingredients, except the Pork, of course, in a food processor and slowly add the chicken stock to create a nice paste, liquid substance that's not too pasty and not too liquidy.
- Pour the marinade, sauce over your pork and set it in the fridge over night.
- Now, there are a couple ways you can do this: I've got the recipe under slow cooker, but if you don't have one, don't panic, It's o.k., I'll have you enjoying it just the same as if it was slow cook and to be honest, my preferred method.
- It's called, Braising.
- The real way to slow cook before slow cookers were invented.
- Same principles as a slow cooker, except you're going to need a deep pan and foil, LOTS of foil, no, just enough to cover the your pan tightly.
- So get your deep about 4 inch pan, a 2 inch will work but break down your protein a little bit to submerge it in marinade, sauce.
- And once you have everything in the pan, or just marinade in the pan you plan on using to cook in to prevent excess dishes.
- Cover TIGHTLY with foil, you don't want any evaporation getting out, then cook at 180 degrees for 6 - 8 hours, depending on the size of your protein.
- In the SLOW COOKER.
- Do the same thing and put your protein in the slow cooker, covering with marinade, sauce and set it to low, go to work, come home and enjoy.
- Serve as steak or chop cuts or slices with a little of the braising gravy with all the juice and marinade, sauce.
- CHICKEN STOCK, homemade is preferred and I have a recipe on here for some, or when in doubt, I recommend, Better Than Boullion Base, available in Chicken, Beef and Vegetable.
- SALT and PEPPER, the best thing you can do, only when safe to do so, is taste, Taste, TASTE.
- LOL, yes, it's my recipe, but it's your palate.
Adjusting Yields Without Losing Balance
Scaling a marinade featuring six pounds of center loin cut pork requires careful attention to the acid-to-protein ratio. When reducing this dish by half for three servings, keep the lemon juice and garlic quantities robust rather than cutting them strictly in half, ensuring the aromatics penetrate the denser muscle fibers adequately. Conversely, doubling the mass for twelve guests necessitates working in batches during the food processor stage to achieve a uniform consistency without overloading the motor blades.
Thermal Control and Cooking Vessels
Whether utilizing a slow cooker set to low or an oven held precisely at 180 degrees Fahrenheit, maintaining a sealed environment is critical for collagen breakdown. Covering a four-inch deep roasting pan tightly with heavy-duty foil prevents premature evaporation, trapping the chicken stock and rendered fats to baste the meat continuously over the six to eight hour window. If utilizing a countertop slow cooker, ensure the lid fits snugly without a steam vent to replicate this essential braising environment.
Dietary Adjustments and Stock Substitutions
Adapting this preparation for different nutritional requirements remains straightforward due to the naturally gluten-free and dairy-free ingredient profile. Swapping the chicken stock for a robust vegetable broth or mushroom-based stock base maintains the savory depth required to balance the heavy pork loin without introducing animal proteins, though adjustment of the final salt quantity may be necessary depending on the commercial sodium content of the chosen alternative.
