Spiced Pork Ribs With Guava Glaze And Orange Habanero Mojo Recipes

GRILLED PORK TENDERLOIN A LA RODRIGUEZ WITH GUAVA GLAZE AND ORANGE-HABANERO MOJO

Steps:

• Preheat a grill to high.
• Brush pork with oil, and then season it with salt and pepper. Set aside a few tablespoons of the Guava Glaze for brushing the cooked pork. Grill for 4 to 5 minutes per side, brushing frequently with the Guava Glaze. Remove from the grill, brush again with glaze and let rest for 10 minutes. Slice into 1/2-inch thick slices, drizzle with the Orange-Habanero Mojo, and serve immediately.
• Whisk jelly, mustard, and orange juice together in a small bowl. Season, to taste, with salt and pepper.
• Heat oil in a small saucepan over medium-high heat. Add onion and garlic and cook, stirring, until soft, about 5 minutes. Add lime juice, orange juice, and habanero chile and bring to a boil. Cook until reduced by half. Whisk in the cilantro and cumin and season, to taste, with salt and pepper. Drizzle over pork.

GRILLED PORK TENDERLOIN WITH GUAVA GLAZE AND ORANGE-HABANERO MOJO

Steps:

• Heat grill to high. Brush pork with oil and season with salt, pepper, and cumin, to taste. Grill for 3 to 4 minutes. Turn the tenderloins over and brush with guava glaze and cook another 4 to 5 minutes, brushing with the glaze every few minutes. Remove from the grill, brush with more of the glaze and let rest for 10 minutes. Slice into 1/2-inch thick slices and drizzle with the Orange-Habanero Mojo. Garnish with mint sprigs.
• Whisk together ingredients in a small bowl and season with salt and pepper, to taste.;
• In a saucepan, combine citrus juices, onion, garlic, habanero, and cumin. Cook over medium heat until reduced by 1/2 and season with salt and pepper, to taste. Strain.

SPICY PORK RIBS

Steps:

• Preheat the oven to 350 degrees F (180 degrees C/gas 4). Pound the garlic cloves with the spices to make the spicy marinade, then add the olive oil. Cover all the pork with the marinade, then place in a roasting tray, cover with foil, and cook for 20 minutes.
• Mix the orange and lime juice and zest with the honey. Remove the pork from the oven take off the foil and brush the meat with the honey mix. Continue to cook at 375 degrees F (190 degrees C/gas 5) for about 25 minutes, basting occasionally.

GRILLED PORK TENDERLOIN W/ GUAVA GLAZE

Steps:

• 1. Prepare the Guava Glaze by whisking jelly, dijon, and 1/4 cup orange juice in a bowl. Season with salt and pepper. Set aside.
• 2. Make the Orange-Habanero Mojo. Heat 2 Tbsp. canola in a saucepan. Add onion and garlic and cook til soft. Add lime juice, 3 cups orange juice, and habanero chile and bring to a boil. Cook until reduced by half. Whisk in cilantro and cumin (if desired) and season to taste with salt and pepper
• 3. Preheat a grill. Brush pork with oil and season with salt and pepper. Set aside a few tablespoons of the guava glaze to baste the pork while cooking. Grill 4-5 minutes per side, brushing frequently with glaze. Remove from grill and brush again with remaining glaze. Let rest for 10 minutes. Slice and drizzle orange-habanero mojo over the pork. Serve remaining mojo on the side.

SPICY PORK RIBS

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat the oil over a high heat in a large flameproof roasting tin. Season the pork, then fry until browned in places - don't worry about the ribs getting evenly browned, you are just looking for a little colour as it will add lots of flavour to the dish.
• Add all the remaining ingredients, except the lime zest and chilli, to the tin, stir, then arrange the ribs so they are in a single layer. Once the liquid has started to boil, transfer to the oven and roast for 1 hr, turning the ribs halfway.
• Take the tin out of the oven and carefully put back on the hob over a medium heat. The liquid will have reduced considerably. Keep turning the ribs over to coat in the sauce - they are ready once they are all covered and glossy, around 10 mins. Scatter over the lime zest and chilli flakes and serve with lime wedges and plenty of kitchen paper.

GRILLED PORK TENDERLOIN à LA RODRIGUEZ WITH GUAVA GLAZE AND ORANGE HABANERO

Steps:

• Make the glaze:
• Whisk the ingredients together and season to taste with salt and pepper. (The glaze can be made a few days in advance, covered, and kept refrigerated. Bring to room temperature before using.)
• Make the mojo:
• Heat the oil in a saucepan over medium-high heat. Add the onion and garlic and cook, stirring, until soft, about 5 minutes; do not brown. Add the orange juice, lime juice, and habanero and bring to a boil. Cook until reduced by half. Whisk in the cilantro and cumin and season to taste with salt and pepper. (The mojo can be made a few hours in advance and set aside at room temperature.)
• Make the pork:
• 1. Heat your grill to high. Set aside a few tablespoons of glaze for brushing the cooked pork.
• 2. Brush the pork with the oil and sprinkle with salt and pepper. Grill, brushing often with the glaze, until just cooked through, 4 to 5 minutes per side.
• 3. Remove the pork from the grill, brush with the reserved glaze, and let rest for 10 minutes. Cut into 1/2-inch-thick slices and arrange on a serving platter. Drizzle with mojo and serve immediately.