musings, mutterings, and creative muddle. . .

Monday, May 3, 2010

Menu Monday - Pork Colombo

Hubster can smoke the most glorious of hams!  It's so phenom as we'll have it fresh from the smoker as one meal; eat it on some sandwiches for another; fry a little of it for breakfast one morning; and then, the Final Masterpiece:  Pork Colombo.  Oh!  You absolutely have no idea how tasty this is until you actually have tasted it for yourself! 

A wonderful Carribean treat:  there's some heat and sweet and tang and smoke and oh!  Pork Colombo is just full of yummy goodness!

Fresh herbs and spices are best in this recipe - but if you don't have them, don't worry.  Use the dried version - still will make for a tasty stew.  I've included links for some of these substitutions.

Also, for those of you who don't want the 'spicy-hot' flavor use 1/2 to 1 habanero.  You may be tempted not to use any at all, but this recipe does need that flavor to really enhance the other flavors.  We use only one habanero and find it's just right for us.  A little kick and it may make your nose run a little - but no flushing of the face nor sweating will occur as when we have tried two peppers in the past.  Two just seems too-too hot for most people we know.

Pork Colombo

3 lbs smoked ham cut into 1" pieces
2 Tbsp fresh lime juice
1/4 c. vegetable oil
2 onions, finely chopped
2 large garlic cloves, minced
1 1"x2" piece fresh ginger, peeled and minced
1 tsp brown sugar
2 Tbsp parsley or cilantro, finely chopped
1 Tbsp snipped chives
1 tsp thyme, crushed
1 - 2 pickled habanero chile pepper
1-1/2 cups water
1-1/2 lbs Yukon gold potatoes, peeled and cut into 1" pieces
1-1/2 lbs baby carrots, halved lengthwise
dash sea salt
dash ground black pepper

In  large bowl, toss cubed ham with lime juice and sea salt.  Let mixture stand at room temperature while gathering remaining ingredients.

 In large, heavy-bottomed pot add all but 2 Tbsp of vegetable oil and heat.  Once oil is hot, add pork (reserving marinating juices) and brown over moderate heat.  Remove pork back to large bowl with reserved juices and set aside.

Add remaining 2 Tbsp of cooking oil, then add onion, garlic, and ginger to pan and cook over medium-low heat until softened.  Stir in curry powder and brown sugar - cook for one minute.  Add parsley, chives, thyme and habanero and cook 1-2 minutes until fragrant.

Return pork and juices to the pot and stir until well-coated with seasonings.  Add water and bring to boil, reduce heat to simmer and cook over low heat for 15 minutes.  Add the potatoes and carrots.  Cover and cook over low heat for one hour until vegetables are tender.  Add water as needed.

Meanwhile, prepare white rice.  Serve the Pork Colombo over the white rice.  Delicious!

Have a spicy kind of day ~

Robin Z

1 comment:

  1. That is an awesome amount of meat. I just ate dinner and I want it. Give it to me. Now. NOW!