West Indian Crispy Pork Bits Recipes

WEST INDIAN CRISPY PORK BITS

Steps:

• Trim some but not all fat from pork.
• Cube pork into bite sized pieces.
• Toss with all the other ingredients EXCEPT for the stock.
• Cover and marinate, refrigerated, for up to 2 days or cook right away.
• Preheat oven to 375 degrees.
• Put the meat in a roasting pan large enough to hold it in one layer (it will shrink considerably, so a close fit is okay).
• Roast for about 1 hour, shaking and stirring the meat occasionally, until the meat is brown and crisp on all sides.
• Remove the meat with a slotted spoon.
• Serve hot or at room temperature or proceed to the next step to make a quick sauce.
• Pour off all but a tablespoon or two of the fat, leaving any solids and as much nonfatty liquid behind as possible.
• Put the pan on a burner over high heat, add the stock, and cook, stirring and scraping the bottom of the pan, until the liquid is reduced by about half and all the solids are incorporated.
• Pour over the pork bits and serve.

CRISPY PORK BITS WITH JERK SEASONINGS

Steps:

• Put pork in a deep skillet. Wrap garlic, coriander, chili and cinnamon in cheesecloth and add to pan, along with nutmeg and salt. Add water to cover, and bring to a boil over high heat. Turn heat to low, and simmer until pork is very tender, about 1 1/4 hours, adding water as necessary.
• When pork is soft, remove cheesecloth sack and discard. Raise heat to medium, and boil off all liquid, and then brown pork in its own remaining fat. If pork sticks to pan, add a tablespoon or two of vegetable oil.
• Put a piece of pork on a toothpick, followed by a leaf of cilantro, another bit of pork and another leaf. When skewers are done, serve or set aside for an hour or two. Drizzle with lime juice just before serving.

LOADED PULLED PORK TATER TOT BITES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Spray the cups of a 12-cup muffin pan with nonstick cooking spray.
• Place 4 to 5 frozen potato nuggets into each muffin cup.
• Bake in the preheated oven for 10 minutes.
• Remove muffin pan from the oven. Using a small glass (e.g. a small juice glass or shot glass) twist and press the tots downward in each muffin cup to create a potato cup. Return to the oven and bake until deep golden brown, about 15 more minutes.
• Remove the pan from the oven and distribute pulled pork evenly between the cups. Add 1 tablespoon of shredded cheese to each potato cup, being careful to try and keep it on top of the pulled pork (not down the sides of the muffin cups).
• Return to the oven and bake until the cheese has melted, 4 to 5 minutes. Remove from the oven and transfer the potato cups to a serving platter.
• Drizzle with BBQ sauce, add a small dollop of sour cream, and sprinkle with green onions before serving.

CUBAN ZESTY FRIED PORK BITES

Steps:

• Stir together first 4 ingredients. Cover and chill until ready to serve.
• Bring 2 cups water and salt to a boil in a Dutch oven over medium-high heat. Add pork; reduce heat to medium low, and cook 1 hour and 15 minutes or until water evaporates. Meat will look pale. Cook, stirring occasionally, 10 more minutes or until pork cubes are golden brown. Drain on layers of paper towels. Serve with garlic mixture and lime wedges.