Recipe Categories : | Pork
| Hot & Spicy | Recipe
- 4 lb pork tenderloin, sliced into ½" thick fillets
For marinade :
- 8 cloves garlic
- 2 green onions, puréed
- 2 medium brown onions, puréed
- 3 cups tightly packed fresh cilantro
- 5 tbsp freshly grated ginger
- 2 pints pineapple juice
- 1 pint naturally brewed soy sauce
To serve :
- 1 lb cellentani or similar pasta - see cooks note below
- 2 cups sour cream
- 2½ cups habañero Pesto ( click
here for recipe)
- fresh cilantro, to garnish, optional
Preparation and Cooking Instructions :
- For marinade : Purée green and brown onions and garlic in food
processor until mushy. Slowly add the cilantro leaves until blended
- Combine pineapple juice, soy sauce, ginger, and purée in a
container large enough to fit pork fillets. Add pork fillets ( ensure
the fillets are covered with the marinade). Marinate pork tenderloin
for 24 hours.
- After marinating, separate the pork and marinade ( reserve the marinade).
- Sear the pork fillets in a thin layer bubbly hot cooking oil until
brown on both sides ( about 30 seconds per side)
- Return the reserved marinade back to the pan. Cover and stew for 2
- In the meantime prepare the habañero pesto as per recipe.
- After 2 hours of stewing the pork fillets, separate stew liquid and
pork. Reserve the stewing liquid.
- Separate the pork tenderloin fillets into chunky strands and set aside.
- Strain the stew liquid then let settle in a tall container. Remove
as much of the separated fat with a spoon as possible.
- Boil the strained liquid in a lidless saucepan at a low boil to reduce
in quantity for 15 minutes. Add a little cornstarch if you want to thicken
it further .
- Meanwhile, cook the cellentani pasta according to package directions.
- Assembling the dish - Start with a layer of pasta, then the shredded
pork. Drizzle over the reduced stew liquid. Top with a dollop of sour
cream, habañero pesto and garnish with fresh cilantro.
- Cooks note : Cellentani is a small shaped pasta similar to
cavatappi. If you can't find it, use something like a ridged penne.