PREPARE: Ginger Pork With Cucumber

Freshen up this spicy pork bowl with fresh mint and cilantro.

INGREDIENTS

- 1 c. long-grain white rice

- 1 tbsp. canola oil

- 1 lb. ground pork

- 2 cloves garlic, finely chopped

- 1 small red chili seeded if desired but finely chopped

- 2 tbsp. plus 1/2 tablespoon grated fresh ginger

- 2 tbsp. low-sodium soy sauce

- 4 tbsp. fresh lime juice

- 1 tsp. brown sugar

- 1 English cucumber, thinly sliced

- 2 scallions, thinly sliced

- 1 c. fresh cilantro

- 1/2 c. fresh mint

COOKING METHODS

- Brown ground pork in cast-iron skillet in canola oil, 7 minutes.

- Toss with garlic, red chile, and 2 tablespoons grated fresh ginger.

- Remove from heat and toss with 2 tablespoons lime juice and 1 tablespoon low-sodium soy sauce (adding 1/4 cup water if dry).

- Whisk 2 tablespoons lime juice, 1 tablespoons low-sodium soy sauce, 1/2 tablespoon grated ginger and brown sugar.

- Toss with cucumber and scallions; fold with cilantro and mint. Serve with pork over rice.

- Nutritional information (per serving): About 475 calories, 22.5 g fat (6 g saturated), 26 g protein, 435 mg sodium, 44 g carb, 3 g fiber

YIELDS: 4 servings

PREP TIME: 0 hours 15 mins

COOK TIME: 0 hours 15 mins

TOTAL TIME: 0 hours 30 mins


Tourism Observer

PREPARE: Yuctan Pork Then Enjoy It

This juicy shredded pork is flavored with delicious Mexican spices. It's the perfect filling for everything from tacos to burritos.

Fresh chiles can be roasted over a gas flame or under the broiler.

Keep turning so skin is evenly charred, without burning the flesh.

Transfer charred chiles to a closed plastic bag and steam 10 to 15 minutes.

Pull off charred skin by hand and dip briefly in water to remove blackened bits.

Once peeled, cut away stems, seeds, and veins.

Ingredients

- 1/2 cup achiote paste

- 10 cloves garlic, chopped

- 1 1/2 cups freshly squeezed orange juice

- Juice of 2 limes

- 8 bay leaves, crumbled

- 2 teaspoons cumin seeds

- 1 teaspoon ground cinnamon

- 2 teaspoons dried thyme

- 1 teaspoon dried oregano

- 1 teaspoon sea salt

- 2 teaspoons freshly ground black pepper

- 4 pounds pork butt, cut in 3-inch cubes

- 2 white onions, sliced 1/2-inch thick

- 5 Roma tomatoes, sliced 1/2-inch thick

- 1 pound banana leaves, softened over low flame, or aluminum foil

- 4 Anaheim chiles, roasted, peeled, seeded (see note below), and sliced into strips

Preparation

In a medium bowl, mash together the achiote paste, garlic, orange juice, lime juice, bay leaves, cumin, cinnamon, thyme, oregano, salt, and pepper with a fork.

Add the pork, toss to evenly coat, and marinate, at room temperature, at least 4 hours.

Preheat the oven to 300 degrees F.

Heat a large, dry cast-iron skillet over high heat.

Char the onion until blackened on both sides. Then char the tomatoes on both sides. Reserve.

Line a large baking dish with one layer of the banana leaves or foil.

Arrange the pork in an even layer and top with the onions, tomatoes, chiles, and all the marinade.

Cover with more banana leaves and wrap the dish tightly in foil.

Bake 2 1/2 to 3 hours or until the pork is tender and moist.

Remove from oven, let sit 10 minutes, and then unwrap.

Using two forks, shred pork into bite-sized pieces.



Tourism Observer

PREPARE: Thai Deep-fried Whole Fish

This recipe for Thai style deep-fried fish is a stunning dish for a shared banquet.

The crunch of the crispy skin is a wonderful contrast to the delicate flesh of the snapper.

Ingredients

- 1 kg whole snapper, cleaned

- 2 tbsp soy sauce

- 1 tbsp vegetable oil, plus extra, to deep-fry

- 2 tbsp tamarind water

- 135 g (½ cup) palm sugar

- 1 tbsp fish sauce

- julienned red bird’s-eye chillies, diagonally sliced spring onions, coriander leaves and lime juice, to serve
Paste

- 2 coriander roots, cleaned, chopped

- 3 long red chillies, seeded, roughly chopped

- 4 garlic cloves

- 3 Asian red eschalots

- 1 tbsp dried prawns


Directions

Marinating time: 10 minutes

To make the paste, using a mortar and pestle, grind all ingredients until smooth.

Rinse fish inside and out under running water. Pat dry inside and out with paper towel.

Using the tip of a sharp knife, make shallow slits spaced ½ cm apart along both sides of the fish. Place fish in a bowl with soy sauce and marinate for 10 minutes. Drain. Pat dry with paper towel.

Fry oil and paste in a saucepan over medium heat for 3 minutes.

Add tamarind, sugar, fish sauce and 100 ml water.

Cook, stirring, for 5 minutes or until slightly thickened.

Lift gill flaps on sides of fish.

Pin them open using a skewer inserted through centre of fish. This allows fish to stand upright. Make 3 x 2 cm-deep cuts widthwise across top of fish.

Arrange the fish in an S-shape inside a deep-frying basket.

Fill deep-fryer with oil and heat to 170°C.

Carefully add the fish and cook for 8 minutes or until golden and skin is crisp.

Transfer fish to a platter, spoon over the sauce and top with chillies, spring onions and coriander leaves and drizzle over lime juice, to serve.



Tourism Observer

PREPARE: Beef Curry With Peas And Grape Tomatoes

Pax: 4 servings

Prep: 10 mins

Cook: 15 mins

Carb Grams Per Serving: 63

Ingredients

- 8 ounces rice noodles

- 1 tablespoon canola oil

- 3/4 pound lean ground beef

- 1 teaspoon salt

- 1 medium red onion, diced

- 1 tablespoon minced fresh ginger

- 1 clove garlic, minced

- 2 teaspoons mild curry powder

- 1/4 teaspoon garam masala

- 2 cups halved grape tomatoes

- 1 1/2 cups frozen green peas, boiled 1 minute and drained

- 1/4 cup light coconut milk

- 2 dashes Worcestershire sauce

- 1 tablespoon freshly squeezed lime juice

- Chopped cilantro, for garnish

Directions

- Cook noodles according to package directions; drain.

- Meanwhile, heat 2 teaspoons oil in a large skillet over high heat.

- Add ground beef and saute until browned, about 3 minutes.

- Use a slotted spoon to transfer meat to a bowl; season with 1/4 teaspoon salt and set aside.

- Reduce heat to medium high.

- Pour fat from skillet and add remaining oil.

- Add onion; saute until translucent, about 3 minutes.

- Add ginger and garlic; saute 1 minute.

- Mix in curry powder and garam masala; saute until fragrant, about 30 seconds.

- Reduce heat to medium.

- Add tomatoes and remaining salt; cook, stirring occasionally, 5 minutes.

- Add beef, peas, coconut milk and Worcestershire sauce; bring to a simmer.

- Serve over rice noodles, topped with lime juice and cilantro.

Servings Per Recipe: 4

PER SERVING: 472 cal., 14 g total fat (4 g sat. fat), 63 g carb. (5 g fiber), 23 g pro.



Tourism Observer