Oswald Rivera

Author, Warrior, and Teacher

Category: pork (page 1 of 7)

HABICHUELAS CON TOCINETA (Beans with Bacon)

 

In our culture we love beans. It’s as natural to us as ice cream is to other people. We stew it, boil it, bake it, you name it. And, from time to time, we enhance it with other ingredients. Like today’s entrée, Habichuelas con Tocineta, or Beans with Bacon. This is a dish that requires some definition. The word, Tocino, to us, means fatback, or salted pork. But in other cultures, tocino translates as “bacon.” We call it tocineta. Why? I honestly do not know. That’s just the way it is.

There is also lard. Basically, it’s rendered pork fat which, at one time we used a lot in Puerto Rican cuisine. In time, for reasons of health and well-being, lard fat fell out of favor (remember Crisco?). Today, in our cooking, it’s olive oil or canola oil that dominates our cooking. And we do use bacon to liven things up like, as noted above, combining it with beans, in this case, black beans. But any favored bean can be used, be it white beans, red beans, pinto beans or, even chickpeas. You have a wide choice. The usual accompaniment to this meal is, you guessed it, rice, white or brown. But you can pair it with couscous, quinoa, farro or, even pasta. It is a meal for all occasions. Have fun.

Now, here’s where we get into the weeds.  Today, since we are all so pressed for time, the easiest thing to do is pick up a couple of cans of beans and that’s it. Just heat up the suckers. I concur, it is convenient and time saving. Yet, to this day, in our family, we cook beans from scratch. Why? Well, it’s tradition but, more than that, you get a better flavor and all the basic nutrients you need in a dish, no processing involved. Also, canned beans, for preservation purposes, contain a lot of salt. If you’re trying to lower your salt content, it’s not a viable option. Problem is, dry beans need to be prepared for cooking. This involves soaking the beans. Preferably overnight. Why? The more soaking the tender the final product. Be aware that packaged dry beans have been stored for transport. That means they could be older and dryer than last year’s leftover meatloaf. You do not want to chew on beans that crack your teeth.

Soaking is fairly easy. Note that dry beans come in one-pound packages. Place beans in a colander and rinse under cold running water. Then place in a pot or pan with water to cover by, at least, 2 inches. Also never use warm or hot water. And, in extremely hot weather, it’s a good idea to soak them in the fridge. Ideally one should change the water once or twice to prevent the beans from fermenting. That’s it.  Lastly, drain beans and cook as given in the recipe. Let me add that in this recipe we include Sasón, a flavoring and seasoning popular in our cooking. Goya brand makes a good one they call Sasón Accent. This is optional.  But I would encourage you to try it. These days you can find it in most food stores or supermarket. If beans as a diet, is new to you, well, you’re on your way to discovering this healthy, delicious, and nutritious food. As we say in our lingo, Disfrute, Enjoy.

HABICHUELAS CON TOCINETA.
(Beans with Bacon)

Ingredients:

1 pound package dry red beans (or beans of your choice)
1 small to medium red onion, peeled and chopped
1 small green bell pepper (pimento), cored seeded and chopped
2 cloves garlic, peeled and minced
1 (12 oz,) package chopped bacon
1 (8 oz.) can tomato sauce
1 packet Sasón
3 tablespoons olive oil
Salt and ground black pepper to taste
¼ teaspoon dried oregano

Instructions:

  1. Place beans in a heavy kettle or Dutch oven pot with 2 quarts (8 cups water). Bring to a boil, cover and cook on moderate-low heat until beans are tender (about 1 hour).
  2. Meanwhile, heat olive oil in a large skillet or frying pan. Add onion, bell pepper and garlic.  Cook for 2 minutes.
  3. Add chopped bacon and sauté over moderate heat until tender.
  4. Add tomato sauce and cook 3 minutes.
  5. Mix in sasón,  and add this sauce mixture to the beans. Stir to combine.
  6. Add salt, pepper, oregano and bring to a boil on high heat.
  7. Reduce heat to low and simmer, covered, for 20 minutes.
    Yield: 6 to 8 servings.

LENTEJAS CON CHORIZO (Lentils with Sausage)

In our family we love lentils. Perhaps because they’re part of the group of beans and legumes; and we cook them in a similar fashion. For this recipe, if you can find fresh lentils, then go for it. If not, dried lentils work just as well.  The only difference comes at first sight: fresh lentils look similar to the dried variety except they’re slightly larger and greener. In our crowd we’ve had both, and both are just as good.

This recipe combines lentils with sausage, specifically the Spanish variety known as chorizo, which is sundried and flavored with smoked paprika and salt. At one time, back in the old days, this type of sausage could be found only in Hispanic markets or fancy food shops. I remember that, back in Sanish Harlem, you would go into the local bodega where the owner kept an open can of chorizo on the counter, and he would scoop out whatever amount was needed for each customer.  Today, you can get chorizo almost anywhere, be it your local grocer or supermarket. With this dish, we seldom used any other kind of sausage. Though I’m sure the recipe will work with almost any variety, even Libby’s sausage from the can.

Note that this recipe calls for aji dulce, or sweet chili peppers. These are not the hot variety; these are mild and have a pleasant taste and aroma. If, for some reason, you can’t find aji dulce, then you can skip them and cook the recipe as is. Yes, there have been times when we have been in places where this item could not be found—until the next time.

Let me add that this dish is not a quick fix. It takes time to prepare. That being, said, the results are well worth the effort. You’ll have an entrée that will satisfy everyone and will leave family, friends and guests vying to get the recipe.  They will sing your praises.

The main accompaniment to this entrée was, and is, rice, be it white or brown rice. Burt I’m sure you can pair it with your favorite grain be it couscous, quinoa, or even pasta. The choices are endless.

Ingredients:

2 cups fresh lentils, or dried, soaked overnight
3 tablespoons olive oil
1 chorizo sausage, sliced into ¾-inch rounds
1 medium onion, peeled and coarsely chopped
2 cloves garlic, peed and crushed
3 aji dulce (sweet chili peppers), seeded and chopped
6 fresh cilantro leaves, chopped
1 8-ounce can tomato sauce
Salt and ground black pepper
1 bay leave to taste
4½ cups water or broth (beef or chicken)

Instructions:

  1. If fresh, pick over lentils, discarding broken or shriveled ones. Rinse under cold running water.
  2.  Place lentils in a heavy pot, kettle or Dutch oven with 4½ cups water. Bring to a boil, cover and simmer on moderate-low heat for 45 minutes.
  3.  While lentils are cooking, heat oil in a skillet or frying pan. Add chorizo and cook over moderate until browned (about 5 minutes).
  4.  Add onion, garlic, aji dulce, cilantro, tomato sauce, salt, pepper and bay leaf. Sauté another 5 minutes.
  5.  Add skillet contents to lentils. Check water level, adding more liquid if necessary. Cook, uncovered, 30 minutes or until sauce has thickened somewhat.
    Yield: 6 to 8 servings.

CHULETAS CON MELOCOTÓN (Pork Chope with peaches)

We Nuyoricans love chuletas. What we call pork chops. It’s in our DNA. Mainly, we like them fried with some Spanish yellow rice on the side. Yet once in a while we like to spruce them up. Like in Chulera con Melocotón, or Fried Pork Chops with Peaches. Yes, peaches, and by that, I mean canned peaches. If you can get fresh peaches, more power to you. But this is the dead of winter and, you know what, the canned variety is okay when the snow out there is piling up and you’re not vacationing in San Juan.

This is an easy enough recipe with a minimum of fuss. And it will satisfy any appetite, young or old.  This time we paired the pork chops with steam potatoes. Also, in recent years some folks got into the habit of adding amaretto to the chuletas. Amaretto is the sweet Italian liqueur from Sarona. On the other hand, others prefer Grand Marnier. This is optional. Some cooks like to make the dish sweeter. If that’s your preference, go for it.

Added note: Frying pork chops till they’re done is, as they said, relative.  It depends on the thickness of the meat and the heat of the pan. Thin pork chops will take 2-3 minutes to brown. Thick pork chops about may take 5-6 minutes to brown.

CHULETAS CON MELOCOTÓN
(Pork Chops with Peaches)

Ingredients:

1/3 cup flour
Salt and ground black pepper to taste
1/4 teaspoon dried oregano
1/8 teaspoon dried thyme
4 loin pork chops
|3 tablespoons olive oil
1 can (16-oz.) sliced peaches, drained
1/4 cup amaretto (optional)

Instructions:

  1. In a plate, combine flour, salt, pepper, oregano and thyme.
  2. Dip pork chops in mixture, coating both sides.
  3. Heat oil in a large skillet or frypan over moderate heat. Asd chops and cook until golden brown. Cover, lower heat and simmer 20 minutes.
  4. Add peaches and amaretto, if using. Cover and cook an additional 20 minutes or until tender.
    Yield: 4 servings.

 

CARNE CON COLES DE BRUSELAS (Meat with Brussel Sprouts)

This  is a recipe that was convenient when we needed a nutritious, easy and cheap meal to feed the family back in Spanish Harlem. With us it was usually ground meat, either beef, pork or lamb coupled with broccoli. This is where it gets complicated. To this day, I love broccoli. My wife does not. She’s a partisan of Brussel sprouts. So, to keep happiness in the family, this time we did this recipe, which is Carne con Coles de  Bruselas or, Meat with Brussel Sprouts. If you are a fan of broccoli, like I am, you can substitute broccoli for the sprouts and it would be Carne con Brόcoli.

Back in the old days,  pork was the meat of choice since it was cheap at the time. That is no longer the case so you can, as noted, substitute ground beef or lamb. If you’re health conscious, make it ground chicken or turkey.  Either way, it’ll make for a great meal. Note that we use tomato paste mixed with water, rather than tomato sauce, when preparing this dish. We prefer tomato paste simply because, in our opinion, it renders a more robust, delicious flavor. If you’re partial to tomato sauce, then go right ahead and use an 8-ounce can tomato sauce. You’re the boss in this endeavor.

In our family, the accompaniment to this dish would be rice. But you can serve it with a favorite grain be it couscous, millet or other. This time around we coupled it  with farro, a whole grain that is a staple of Mediterranean cuisine. It’s a type of wheat that’s about 2,000 years old and is a good  source of fiber, protein and antioxidants. It has a chewy texture and nutty flavorStill, as noted, any good grain will do, or even pasta, whether stringed like spaghetti or linguini, or tubular like macaroni or penne. Your choice,  So, liven up your dinner or lunch with something unique, inspirational and delicious. You’ve got this one.

CARNE CON COLES DE BRUSELAS
(Meat with Brussel Sprouts)

Ingredients:

1 (12 or 16-ounce) bag fresh or frozen Brussel sprouts
3 tablespoons olive oil
1 medium onion, peeled and chopped
2 cloves garlic, peeled and minced
1 pound ground beef, pork or lamb
1 tablespoon tomato paste
½ cup water, or more depending on consistency desired
1 cube chicken broth, crushed
Salt and ground black pepper to taste
¼ teaspoon dried oregano
¼ teaspoon turmeric

Instructions:

  1. Wash  beets under cold running water and, using a paring knife, trim off the bottom stem of the sprouts. Peel off and discard any outer leaves that are yellowed or blemished, then cut sprouts in half.
  2.  Heat olive oil in a large skillet or fry pan over medium heat.
  3.  Add onion and garlic and stir-fry until onion is  wilted.
  4.  Stir in meat and cook until browned.
  5. Mixed the tomato paste with the water and add to the skillet.  Add chicken cube and stir to combine.
  6.  Add salt, pepper, oregano and turmeric, and cook about 4 minutes more.  Serve with your favorite grain or pasta (see above).
    Yield: 4-6 servings.

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WINE BRAISED PORK CHOPS (Chuletas con Vino)

Back on the block in Spanish Harlem, pork chops were a popular part of the diet, mainly because they were cheap (they still are) and made for a satisfying dinner. So, once in a while I  like to prepare Chuletas con Vino or Braised Pork Chops.  Simply, it’s pork chops cooked in wine. This is where the braising comes in. The wine gives them a unique taste. Thus you have an easy, quick and delicious meal—what could be better than that?

For this recipe you can use boneless or bone-in pork cops. When I cook chops, I normally use center-cut, also known as loin chops. They have a T-shaped bone that runs down the middle. I like their flavor, but they tend to be more expansive than other bone-in chops such as rib pork chops. Most folks I know tend to cook boneless pork chops. These are loin or center cut chops where the bone has been removed. Reason boneless are popular is that they are fast in preparation and easier to cook. Bone-in or boneless,  use whatever suits in terms of pocketbook, time and preference.

Note that, this is a Nuyorican recipe and the meat is seasoned accordingly. That is, I use sasôn, a flavoring popular in our cuisine. Goya makes a pretty good brand, and there is also Sa-sõn Accent. Either will do.  If no sasôn is available,  substitute turmeric as noted below. With the seasonings and the addition of wine it makes no difference what cut of pork chops you use. Whichever ever you decide, you won’t be disappointed. Just cook it to the doneness you prefer.

WINE BRAISED PORK CHOPS
(Chuletas con Vino)

Ingredients:

4 pork chops, bone-in or boneless
Salt and ground black pepper to taste
Garlic powder garlic to taste
¼ teaspoon oregano
3 tablespoons olive oil
2 tablespoons butter
½ cup red wine
1 packet sazôn  (or ¼ teaspoon turmeric)

Instructions:

  1. Wash pork chops under cold running water and pat dry with paper towels.
  2. Season well on both sides with salt, pepper and garlic powder. Sprinkle with oregano.
  3.  Heat olive oil and butter in a large skillet or frypan (we prefer cast-iron). Add pork cops and cook on both sides on medium-high heat until lightly golden, about 3-4 minutes.
  4.  Add wine, and stir in the sazón or turmeric. Cover, lower heat to medium and cook 5 minutes more or until preferred doneness. Let the chops rest a few minutes before serving.
    Yield: 4 servings.

CROQUETAS DE CARNE (Meat Croquettes)

Back on the block, this was a singular dish, mainly for a celebratory occasion. It’s Croquetas de Carne  (Meat Croquettes). Usually, the  recipe is made with beef; but you can substitute ground pork, lamb , turkey or chicken. Any good grade of meat will do. In Nuyorican cuisine we serve the  dish with parsley potatoes or rice.  But whatever accompaniment you want with it, it’ll be a marvelous  and inexpensive banquet.

Note that the recipe calls for deep frying. Any good quality oil will do, be it canola, safflower or sunflower oil. In the old days, th  folks would use lard.  Also, I’ll say it front: this recipe takes time and patience. You have to cook the meat, chill it thoroughly, dip it in bread crumbs, chill again, and then deep fry. Yet the results will be splendid. That’s why, back in Spanish Harlem, it was a special dish.

CROUETAS DE CARNE   t    (Meat Croquettes)

Ingredients:

4 tablespoons butter
¼ cup flour
1 cup milk
2 cups finely ground cooked beef
2 teaspoons lemon juice
Salt and ground black pepper to taste
1 teaspoon minced fresh parsley
1 teaspoon dried oregano
Dry bread crumbs
1 egg, slightly beaten and mixed with 2 tablespoons water
Oil for deep frying

Instructions:

  1.  Melt the butter in a large frypan or skillet. Add milk and cook over medium heat until very thick, stirring constantly. Add beef, lemon juice, salt, pepper, parsley and oregano. Place in refrigerator and chill for 2 hours.
  2.  Remove from fridge and form into cylinders, pyramids or patties. While forming the croquettes it’s advisable to keep hands slightly wet. Dip into bread crumbs and then beaten egg. Dip into bread crumbs again. Place back in fridge and chill for 2 hours.
  3.  Fill a large skillet or fry pan with oil (by at least 1½-inches). Heat until very hot (385 degrees F.) and deep fry croquettes until brown.
    Yield: 4 servings.

 

 

 

LEMON PORK CHOPS

This is one of the easiest pork chop meals to prepare. Simply brown the chops, then steam them in water with some lemons. That’s it. It renders delicious pork chops with a great lemon sauce  that goes great with potatoes, or rice, or couscous, or by itself with a crusty loaf of bread. We paired it with herbed baked potatoes and it was GRAND!

Turn the lowly pork chop into a main dish that everyone will love. The recipe is a winner—see for yourself.

LEMON PORK CHOPS

Ingredients:

4 pork chops, preferably boneless, 1-inch thick
1 tablespoon olive oil
Salt and pepper to taste
¼ teaspoon powdered garlic (or to taste)
¾ teaspoon dried oregano (or to taste)
4 slices lemon (cut into rings)
1 cup water

Instructions:

  1. Select center-cut pork chops, 1-inch thick. Trim some of the fat that remains around the edge and melt in a large heavy skillet or frypan,
  2.  Drizzle chops with olive oil on both sides. Sprinkle with salt pepper. garlic and oregano. Add to skillet and brown on both sides over medium-high heat (about 5 minutes).
  3.  Top each chop with slice of lemon (may use 2 slices if the chops are large). Pour in water, bring to a boil, cover tightly and simmer on low heat until chops are very tender (about 30 minutes). Serve with pan juices.
    Yield: 4 servings.

 

STEWED PEAS

My beloved wife has this thing for green peas, fresh or frozen she loves the suckers. Thus we are always on the lookout for a good green peas recipe.  Stewed peas is a favorite of ours. And the dish given today gives peas a delicious embellishment. These are not simply just peas stewed in a pot. These are peas that are combined with salt pork, or what we call tocino or, if preferred, bacon strips. Then the thing is stewed, along with pimento slices, in a sauce. The result is a dish that goes well over rice, pasta, or your favorite grain.

SREWED PEAS

Ingredients:

1 six-ounce piece salt pork or slab bacon, cut into half-inch slices and then into half-inch wide strips
1 medium onion, peeled and sliced into thin rings
2 cloves garlic, peeled and minced
1 tablespoon flour
1½ cups water
1 medium red pimento (red  pepper) cut into julienne strips
Salt and ground black pepper to taste
½ teaspoon dried oregano
½ teaspoon sugar
1½ pounds fresh peas, shelled, or 10-ounce package frozen small, young peas

Instructions:

  1. Place the pieces of pork or bacon in a pot and fill with cold water to cover. Bring to a boil and cook 1 minute, Drain, cool under running water and pat dry with paper towels.
  2.  Place pieces in a large skillet or frypan and cook on medium heat (no oil needed) for 8 minutes or until they have  rendered all their fat and are well browned.
  3.  Add onion and garlic. Cook until onion is soft and translucent.. Mix in the flour, stir in the water and bring to a  boil, stirring.  Cook until thickened into a sauce.
  4.  Add pimento, salt, pepper, oregano and peas. Bring to a boil. Lower heat to medium and cook 15 minutes if peas are fresh, five minutes if they are frozen. Transfer to a serving platter and serve. Or serve from the pot, if desired (in the Rivera family we don’t stand on formality—unless we want to impress company).
    Yield: 4-6 servings.

PORK CHOPS WITH OLIVE SPREAD MIX

In a prior posting of 08/29/23, I gave a recipe for Fettuccini with Olive Spread, Tomatoes and Zucchini. The recipe given today is a variation on the same theme of using an olive spread. Usually I prefer a Kalamata spread, which can be found in most supermarkets these days, or you can get a combination of olives and capers known as a ‘tapenade.’ The same principle applies except, this time, it’s with pork chops. Simply season the pork chops with salt and pepper then coat with a mix of olive spread, Dijon mustard and parsley. Then you broil the thing—and that’s it. A simple, nutritious dish that will have everyone clamoring for more. Serve  with your favorite vegetable and/or side dish, and you have a winner.

PORK CHOPS WITH  OLIVE SPREAD MIX

Ingredients:

4 pork chops (bone-in or boneless), ¾-inch thick, 6-8 ounces each
½ cup olive spread
1 teaspoon Dijon mustard
2 teaspoons finely chopped fresh parsley
Salt and ground black pepper to taste

Instructions:

  1. Hear broiler to high with rack in top position.
  2. Rinse pork chops and pat dry with paper towels.
  3. In a small bowl, combine olive spread, mustard and parsley. Lightly season pork chops with salt and pepper, and coat with olive spread mix.
  4.  Place in a greased baking dish or pan and broil until browned and cook through, about 6 minutes, flipping once during broiling.
    Yield: 4 servings

 

 

BRAISED PORK CHOPS

Of all the ways to prepare pork chops, I prefer the braising method. Now, in my circle, even though there may be some vegans among us, pork chops are still relatively popular. They are cheap to buy and easy to cook. In terms of cooking we all like fried pork chops. The next level is roasted, baked or broiled pork chops. What I like about braising is that the liquid used infuses the pork chops with a delicate flavor and texture. The seasonings used may vary. Normally all you need is salt and pepper. In our Nuyorican culture we sprinkle the chops with olive oil and add oregano, thyme and garlic powder to the mix. If you want to substitute one clove garlic, minced, instead of the garlic powder, go right ahead. Some people I know add a little bit of dill to it as well. Use whatever spices strike your fancy. One time I added turmeric to the braising liquid, and it was fantastic. Use your imagination folks, it can’t hurt.

The side dish to pork chops I leave up to you. Back in Spanish Harlem the normal accompaniment was rice. Some like potatoes and a vegetable. You, as the cook, and your guests, are the deciding factor here.

BRAISED PORK CHOPS (Nuyorican Style)

Ingredients:

3 bone-in pork or boneless pork chops
5 tablespoons olive oil
1 tablespoon fresh chopped oregano or 1 teaspoon dried
2 teaspoons fresh chopped thyme or 1 teaspoon dried
2 teaspoons garlic powder
Salt and ground black pepper to taste
1/3 cup red wine (dry or sweet, your choice)
1 cup chicken broth

Instructions:

  1. Rinse pork chops under cold running water and pat dry with paper towels.
  2. Place chops in a bowl, sprinkle with 2 tablespoons olive oil and season on both sides with oregano, thyme, garlic powder, salt and pepper
  3. Heat remaining olive oil (3 tablespoons) in a large heavy skillet or frypan over medium-high heat. Add the pork chops and cook about 3-4 minutes per side until nicely browned.
  4.  Add wine and cook until wine is almost gone. For your teetotalers out there, don’t fret. The liquor in the way evaporates and only the flavor is left.
  5. Add chicken broth, increase heat and bring mixture to a boil. Cover pan, reduce heat to low and cook about 45 to 60 minutes or until fork tender.
    Yield: 4 servings.

 

 

 

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