Tag - rice

Shredded Pork Tacos with Pineapple Slaw

It has been a nutty past couple of weeks. I went back East for 10 days and travelled around four different states seeing friends and family. It was great to see everyone, but also quite exhausting. As soon as I got back to California, I went to Dreamforce. It’s a Salesforce conference in San Francisco that completely takes over the city. It’s a four day whirlwind of intensive training sessions, inspiring keynote speakers, Salesforce cheerleading, and concerts.

Needless to say, there hasn’t been much time for cooking. The next few posts are recipes I made before all of that running around. Looking through the pictures makes me want to eat this food all over again. When I made this recipe I was really craving tacos and this really hit the spot. I can’t believe how fantastic these came out. Jason said it’s one of the best tacos he’s ever had and I definitely agree. I also want to make this coconut rice with every meal because it is so flavorful and moist. Thank you Half Baked Harvest for this perfect taco recipe!

Shredded Pork Tacos with Pineapple Slaw and Coconut Rice

Shredded Pork
3 lb. pork shoulder, bone in
2 1/2 cups pineapple juice
1 1/2 teaspoons ground ginger
2 cloves garlic, minced
1/2 cup brown sugar
2/3 cup soy sauce
2/3 cup ketchup
1/4 cup rice vinegar
2-3 Tablespoons hot pepper and garlic paste
Corn or flour tortillas
Sharp cheddar cheese
Avocado

Pineapple Slaw
3 Tablespoons greek yogurt
1 Tablespoon rice vinegar
2 Tablespoons pineapple juice
1 Tablespoon brown sugar
1 teaspoon orange zest
Salt and pepper
2 cups shredded cabbage
1/3 cup green onions, chopped
1 cup fresh pineapple, diced
1 jalapeno, seeded + chopped

Coconut Rice
1 cup jasmine rice
1 cup light, canned coconut milk
3/4 cup coconut water
1/2 teaspoon salt
3 Tablespoons unsweetened flaked coconut
1 Tablespoon coconut oil

1. Preheat the oven to 350 degrees F.

2. Combine pineapple juice, ginger, garlic, brown sugar, soy sauce, ketchup, hot pepper paste and rice vinegar in 4-cup measuring cup. Whisk to combine.

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3. Heat olive oil in a dutch oven over medium-high heat. Season the pork all over with salt and pepper. Sear pork on all sides until golden (about 2 minutes per side).

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4. Remove the whole pot from the heat and slowly pour in half of the marinade. Place a lid on the pot and place in the preheated oven. Roast the pork for 3-4 hours or until the pork is falling off the bone and shreds easily.

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5. Shred the pork and add the remaining marinade to taste (I used about 3/4 of the remaining liquid). Heat on the stove until warm throughout.

6. In a medium size pot, combine the coconut milk and coconut water. Bring to a low boil and then mix in the rice, salt, unsweetened coconut and coconut oil. Turn the heat down to the lowest setting possible and cook for 10 minutes.

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7. Remove rice from heat and let sit, covered, for 20 minutes. Then remove the lid and fluff the rice with a fork.

8. To make the slaw, combine the greek yogurt, rice vinegar, pineapple juice, brown sugar, orange zest, salt and pepper. Add the cabbage, green onions, cilantro, pineapple and jalapeño. Toss well.

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9. To assemble the fajitas, sprinkle a tortilla with cheese, add some rice, the pork and then the pineapple slaw. Sprinkle on the diced avocados.

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Chicken Tikka Masala

This recipe makes a lot of food! Our landlord and two of her friends came over and it was enough for the five of us to have decent portions. Everyone really enjoyed it and asked for seconds, which is usually a good sign. As a first attempt at making an Indian dish, this came out great. Next time I will serve it with basmati rice instead of brown rice. The chicken might also be better if marinated for a bit longer, I only had an hour to do it so I might put it in the fridge overnight next time.

Chicken Tikka Masala
(Recipe inspiration from bon appetit)
2 lbs boneless skinless chicken breasts, cut into bite size pieces
2 teaspoons kosher salt
1 teaspoon pepper
1 cup whole milk yogurt (not greek)
6 garlic cloves, minced
4 teaspoons ginger, finely grated
4 teaspoons turmeric
2 teaspoons garam masala
2 teaspoons ground coriander
2 teaspoons ground cumin
3 Tablespoons canola oil
1 small onion, diced
1/4 cup tomato paste
6 cardamom pods, crushed
1 teaspoon chili pepper flakes
1 28-ounce can whole peeled tomatoes, crushed by hand
2 cups heavy cream
Fresh cilantro and brown or basmati rice, for serving

1. Season chicken with salt and pepper. In a large bowl, combine yogurt, garlic, ginger, turmeric, garam masala, coriander, and cumin. Cover with plastic wrap and marinate for one hour, overnight if possible.

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2. In a large dutch oven, heat oil and add onion, tomato paste and pods. Heat until onions begin to soften.

3. While the onions are doing their thing, heat the oven to broil. Place chicken on a wire rack on top of a aluminum foil lined baking sheet. Broil for approximately 10 minutes. The chicken should become crispy but not necessarily fully cooked inside.

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4. Add tomatoes to the pot, crushing them and adding all of the tomato juice to the pot. Bring to a boil then reduce to a simmer and allow the sauce to thicken, stirring occasionally.

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5. Once the sauce has thickened, add the chicken to the pot and stir in cream. Keep simmering until the chicken is cooked through completely, approximately 8-10 minutes.

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6. Serve with rice and enjoy with your neighbors!

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