Wednesday, March 8, 2006
Bite with Belkys: Citrus Brine Pork Chop served with American Moros from Ortanique on the Mile
When it comes to cuisine, South Florida's famous for offering a taste of the tropics. We even found one carribbean meal that will make you feel like you're on vacation. Time to Grab A Bite with Belkys.
The Dish: Citrus Brine Pork Chop served with American Moros
The Chef: Cindy Hutson
The Restaurant: Ortanique on the Mile
Chef Cindy: "This dish was inspired by eating a lot of ethnic food around town here. Obviously the latin influences, I kind of took the flavors from it and put my own little spin on it."
- 2 garlic cloves
- 1 onion
- 1 tbsp. dried oregano
- 1 tbsp. coriander
- 1 tbsp. cumin
- 1/4 cup salt
- 1 orange
- 1 lime
- 1 lemon
- 3/4 cup honey
- 2 quarts water
- 1 bunch coarsely chopped cilantro
Pork Chop Ingredients:
- 2 Pork chops
- Pat butter
- 2 tbsp. yellow pepper
- 2 tbsp. red pepper
- cup of already cooked moros (Spanish rice)
- 2 tbsp. cilantro
- 1 cup demi glace
Method of Preparation:
1. Put all brine ingredients into a large pot and bring to a boil. Let the brine cool. Place meat in it and let it marinade for 12 to 24 hours.
2. Into a hot saute pan, place butter, then add pork chop and pan sear on all sides. Finish cooking the pork by placing it into a 425 degree oven for about 20 minutes.
3. Chop red and yellow pepper and place into already cooked moros rice, which you can buy at most grocery stores.
4. Chop cilantro and add it to the moros. Season with coriander and cumin.
5. Heat up demi glace.
6. Remove pork from oven and slice it.
7. Put rice in mold and place it on plate.
8. Add pork around it.
9. Top with demi glace. Chef Cindy adds her special cuminaoli sauce, yuca chips and garnishes with cilantro.
Belkys Nerey: "Chef Cindy says this is one of her cuisine of the sun dishes because the dish is a combination of South Florida culture."
FOR MORE INFORMATION:
Ortanique on the Mile
278 Miracle Mile
Coral Gables, FL 33134