There are many ways to season bits of pork before cooking them until they are crisp and caramelized; people find all of them irresistible. It is generally prepared on toothpicks, but they’re equally good with rice and beans.
Lets take a look at how to make crispy pork bit.
Ingredients:
- 1 1/2 to 2 pounds pork, preferably shoulder, trimmed of some but not all external fat
- Salt and freshly ground black pepper
- 1 tablespoon minced garlic
- 1 teaspoon ground allspice
- 1/4 teaspoon freshly grated nutmeg
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 1/2 cup minced onion or scallion
- 1 tablespoon peanut, extra virgin olive, or neutral oil like grape seed or corn
- 1/4 cup freshly squeezed lime juice
- 1/2 cup stock or water
Methods:
- Cut the meat into bite-sized bits. Toss with all the other ingredients except the stock. Cover and marinate, refrigerate for up to 2 days or cook right away.
- Heat the oven to 375°F. Put the meat in a roasting pan large enough to hold it in one layer (it will shrink considerably, so a tight 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 except a tablespoon or two of the fat, leaving any solids and as much non fatty 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.
Jerk Pork. Replace the thyme with 1 teaspoon ground coriander and add half (or more) of a seeded and minced Scotch bonnet chilly to the marinade, or use any other chilly pepper, cayenne, hot red pepper flakes, or chilly sauce to taste.
Pork Bits with Iberian Flavors. Remove from the marinade the allspice, nutmeg, thyme, and lime
juice. Add to the marinade 1 tablespoon ground cumin, 2 teaspoons paprika, 1 tablespoon grated or
minced lemon zest, and 1/4 cup freshly squeezed lemon juice.
Pork Bits with Asian Flavors. Remove from the marinade the allspice, nutmeg, thyme, and lime juice. Add to the marinade 2 tablespoons minced or grated fresh ginger or 1 tablespoon ground ginger, 2 tablespoons soy sauce or nam pla (Thai fish sauce), and 1 tablespoon sugar.
Pork Bits with Mexican Flavors. Remove from the marinade the allspice, nutmeg, and thyme. Add to the marinade 1 teaspoon each (or 2 teaspoons of either) ground cumin and chili powder and 1 tablespoon minced fresh oregano leaves or 1 teaspoon dried oregano.
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