Ingredients with Measurements:
- 1 lb pork tenderloin, sliced into thin pieces
- 1 red onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 jalapeño pepper, sliced
- 1/2 cup white vinegar
- 1/2 cup water
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large skillet
- Mixing bowl
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the pork tenderloin and cook until browned on both sides, about 5 minutes.
3. Remove the pork from the skillet and set aside.
4. In the same skillet, add the red onion, red bell pepper, green bell pepper, and jalapeño pepper.
5. Cook until the vegetables are tender, about 5 minutes.
6. Add the garlic, oregano, cumin, salt, and black pepper to the skillet and stir to combine.
7. Pour in the white vinegar and water and bring to a boil.
8. Reduce the heat to low and simmer for 5 minutes.
9. Add the pork back to the skillet and stir to combine.
10. Cook for an additional 5 minutes, or until the pork is cooked through.
11. Remove from heat and stir in the chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for cooking pork and vegetables, low heat for simmering sauce
Serving size:
4 servings
Nutritional information:
Calories per serving: 290
Fat: 15g
Carbohydrates: 10g
Protein: 28g
Sodium: 640mg
Sugar: 5g
Substitutions for ingredients:
- Pork tenderloin can be substituted with chicken breast or beef sirloin.
- Red onion can be substituted with white onion.
- Red bell pepper and green bell pepper can be substituted with any color bell pepper.
- Jalapeño pepper can be substituted with serrano pepper or poblano pepper.
- White vinegar can be substituted with apple cider vinegar or red wine vinegar.
- Olive oil can be substituted with vegetable oil or canola oil.
- Fresh cilantro can be substituted with fresh parsley or dried cilantro.
Variations:
- Add sliced carrots or zucchini for extra vegetables.
- Serve over rice or with tortillas for a complete meal.
- Add a can of black beans or corn for extra flavor and texture.
Tips and tricks:
- Slice the pork tenderloin thinly for quick cooking and tender meat.
- Use a non-stick skillet to prevent sticking and burning.
- Adjust the amount of jalapeño pepper to your desired level of spiciness.
Storage instructions:
Refrigerate in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a skillet over medium heat until heated through.
Presentation ideas:
Serve in a large bowl or on a platter with a garnish of fresh cilantro.
Garnishes:
Fresh cilantro, sliced avocado, lime wedges
Pairings:
Mexican rice, black beans, corn, tortillas
Suggested side dishes:
Mexican street corn, guacamole, salsa, chips and dip
Troubleshooting advice:
- If the sauce is too sour, add a pinch of sugar to balance the flavors.
- If the pork is tough, cook for an additional 5-10 minutes until tender.
Food safety advice:
- Cook pork to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Escabeche is a traditional Spanish and Latin American dish that involves marinating and cooking meat or fish in a vinegar-based sauce. It was introduced to Mexico during the Spanish colonization and has since become a popular dish in Mexican cuisine.
Flavor profiles:
Sour, tangy, slightly spicy, savory
Serving suggestions:
Serve as a main dish with rice or tortillas, or as a side dish with other Mexican-inspired dishes.
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Region: Mexican