recipe: spanish style pork.

let me just start off by saying this.

i am not spanish. cuban. latin. or anything of the like.
no one has really ever taught me how to cook spanish or latin type foods.

BUT. i like them.

my uncle ronnie who passed a few years ago unexpectedly, was cuban.
and an AMAZING cook.
i'm gonna say it again.
HE WAS AN AMAZING COOK.
but i never thought about asking him to teach me how to cook until it was too late.

so i'm here, trying to figure it out on my own.
maybe this is nothing like spanish food.

if you are spanish or of latin decent, please don't send me hate mail, because even if it's not traditional cuisine, it's still really REALLY good. :)

spanish style (inspired?) pork:

-4 pork chops OR 4 pork cube steaks
- 1 1/2 tsp. adobo seasoning (readily available here, but we have a big spanish population, may be harder to find elsewhere)
-1 large onion (spanish or yellow or vidilia, makes no difference)
-4 large cloves of garlic
-approx. 6 tbsp. olive oil

(first off: i used sunflower oil because i was out of olive oil. olive oil obviously has more flavor, but this worked just fine. also, you can either use pork chops that are tenderized, or pork cubed steaks. if you can't find the cubed steaks in your grocery store you can ask your meat dept to do it for you.)

1. i had pork chops on hand already, so i used those. i whacked away at them (inside a freezer bag) until they were about 1/4 inch thick.

2. put enough oil in the pan to coat the bottom. (about 2 tbsp.) cook over medium high heat. brown pork on both sides.

3. while the meat is cooking chop up your onion & peel your garlic cloves.

4. once meat is browned on both sides remove it to plate & cover it to keep warm. do NOT drain oil from the pan.

5. add about 4 tbsp of oil to the same pan, along with the onions. use a garlic press to crush garlic into pan. add about 1 1/2 tsp of adobo seasoning. stir to combine, stirring up the browned bits from the bottom of the pan. turn down to medium heat.

6. once onions have become translucent you are done. at this point i usually nestle my pork back into the pan because our side dishes aren't done. you could also just plate them up & serve them immediately.



there ya have it. hope you try it & even more i hope you like it.

xo-k

ps- is anybody out there? if there is, i'd like to know what food you cook that reminds you of someone you loved that is no longer around to enjoy it with you, so leave me a comment or link & let me see it! :)