Venezuelan Barbecued Pork Recipes

VENEZUELAN HOT DOGS

Steps:

• Fill a large pot that has a flat-bottomed steamer insert with water and bring it to a boil. Arrange the rolls in the steamer, put the hot dogs in the boiling water, and cover with the steamer and lid. Cook until the hot dogs are heated through and the rolls are warm and soft, about 5 minutes. Be careful not to over steam the rolls as they can become soggy.
• While the dogs are cooking, cut the onion into 6 smaller pieces, put them into a food processor, and pulse until they are finely chopped. Remove the onions to a bowl and do the same with the cabbage. Crush the potato chips into very fine pieces.
• Remove a roll from the steamer. Put a hot dog into it and top with some onion, cabbage, and crushed chips. Squirt on some mayonnaise, mustard, and ketchup and enjoy!

CANTONESE BARBECUED PORK

Steps:

• In bowl, stir together sherry, ginger root, oyster sauce, five-spice powder, soy sauce, white sugar, sugar, hoisin sauce, ketchup and cinnamon.
• Cut pork into 5x2 inch strips. Place strips flat in a shallow baking dish. Pour marinade over pork strips. Let pork marinate at least 6 hours in refrigerator.
• Drain, reserving marinade. Mix honey and 3 tablespoon reserved marinade in a small bowl; set aside. Preheat oven to 350 degrees F (175 degrees C).
• Fill a shallow roasting pan with water and place in bottom of oven. Carefully place pork strips on a roasting rack above roasting pan so all sides are exposed to heat. If you don't have a roasting rack, insert the curved end of an S-shaped hook, paper clip, or drapery hook in pork strips and hang them from the top shelf.
• Roast for 30 minutes. Baste pork strips with honey mixture. Roast 15 minutes and baste again. Roast 10 minutes longer or until pork strips are crisp and golden brown. Remove from oven and let cool.

VENEZUELAN BARBECUED PORK

Steps:

• Score top of meat with three lengthwise and 5 cross wise cuts, making each cut about 1/2 inches deep. Place in baking pan, scored side up. If making kabobs, cut into 1 to 1/2 inches cubes and place in a large plastic bag.
• In food processor, finely chop parley and transfer to a bowl. Chop garlic, add bell pepper and onion and process until finely chopped. Add to parsley with all remaining ingredients. Mix together well and pour over meat.
• Cover/seal and refrigerate for at least 2 hours or until next day. (Up to 8 hours for cubes).
• Set up grill for indirect heat for steak, direct heat for kabobs.
• Drain meat, reserving marinade. Place on grill, scored side down, over drip pan. Cook one side for about 40 min., turn over and cook about 30 minutes longer or until meat thermometer reads 150 deg. (For kabobs, thread meat onto skewers. Will take about 15-20 minute total cooking time). Baste frequently with marinade.
• Let meat rest for 10 minute Heat remaining marinade in saucepan until it comes to a simmer, let simmer for three or four minutes. Slice pork thinly, serve with sauce.

PORK ROAST ( VENEZUELAN STYLE) RECIPE

Steps:

• The day before: with a mortar and pestle,crush the salt,garlic and oregano into a fine paste. Rub the roast all over with the garlic paste. Whisk together the tomato paste,vinegar,brown sugar and worcestershire sauce. Rub the roast all over with the tomato paste mixture. Refrigerate covered overnight. The next day remove the roast from refrigerator and allow to come to room temperature. Preheat oven to 350degrees. Place the roast in a pan on a roasting rack. Place it in the oven. After about a half-hour and once the roast has started to render its fat and the drippings on the bottom of the pan have started to caramelize,add a half-cup water to the pan--this will keep the drippings from burning. Roast the pork to an internal temperature of 150degrees. Remove the roast and let it rest in a warm place, loosely covered with foil, for about 20 minutes. Skim the fat from the pan juices with a spoon. Slice the roast thinly and serve covered with pan juices.

VENEZUELAN SPICE MARINADE

Steps:

• In a glass bowl, combine all ingredients & mix well.
• Use immediately as a marinade for meat of your choice.

MY MOM'S VENEZUELAN CHUPE

Steps:

• Melt butter in a large pot over medium heat. Add potatoes and onion. Cook, stirring constantly, until tender but not brown, about 5 minutes. Increase heat to medium-high and add chicken. Cook until chicken is white, 7 to 10 minutes. Add water and bring to a simmer. Add corn and bring soup to a simmer again.
• Season soup with salt and pepper. Add milk and mozzarella cheese.