Ingredients with Measurements:
- 1 lb pork tenderloin, cut into small pieces
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup tamarind pulp
- 1/4 cup water
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp cornstarch
- 1/4 cup chopped cilantro
Special equipment needed:
- Large skillet
- Whisk
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the pork pieces to the skillet and season with salt and black pepper. Cook for 5-7 minutes, stirring occasionally, until browned and cooked through.
3. In a small bowl, whisk together the tamarind pulp, water, honey, soy sauce, and cornstarch until smooth.
4. Pour the tamarind mixture over the pork in the skillet and stir to coat.
5. Reduce the heat to low and simmer for 5-7 minutes, until the sauce has thickened and the pork is coated in the sauce.
6. Sprinkle with chopped cilantro and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for cooking the pork
Low heat for simmering the sauce
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 21g
Protein: 24g
Sodium: 650mg
Substitutions for ingredients:
- Pork tenderloin can be substituted with chicken or beef
- Honey can be substituted with maple syrup or agave nectar
- Soy sauce can be substituted with tamari or coconut aminos
Variations:
- Add sliced bell peppers and onions to the skillet with the pork for a colorful and flavorful addition
- Use the tamarind sauce as a marinade for the pork before cooking for even more flavor
Tips and tricks:
- Make sure to cut the pork into small pieces for even cooking
- Whisk the tamarind sauce well to ensure it is smooth and free of lumps
- Adjust the amount of honey and soy sauce to your taste preferences
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Puntas de Cerdo con Salsa de Tamarindo on a bed of rice or with a side of roasted vegetables for a complete meal.
Garnishes:
Garnish with additional chopped cilantro or sliced green onions for a pop of color and flavor.
Pairings:
Pair with a crisp green salad or a side of steamed broccoli for a balanced meal.
Suggested side dishes:
- Rice
- Roasted vegetables
- Steamed broccoli
- Green salad
Troubleshooting advice:
- If the sauce is too thick, add a little more water to thin it out.
- If the pork is not cooked through, continue cooking until it reaches an internal temperature of 145°F.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Tamarind is a fruit that is native to Africa but is widely used in many cuisines around the world, including Latin American cuisine. Its sweet and sour flavor is perfect for adding depth to savory dishes like this one.
Flavor profiles:
Sweet, sour, and savory
Serving suggestions:
Serve hot with a side of rice or roasted vegetables.
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