Best Grilled Pork Escabeche Recipes

GRILLED PORK ESCABECHE

Grilled Pork Escabeche image

You can use any cut of pork or chicken. The marinade is also good with mackerel or other fish (floured and sautéed or fried before marinating).

Provided by Mark Bittman

Categories dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/2 cup red wine vinegar or other vinegar
1 cup red wine
2 bay leaves
5 sprigs thyme, or 1 teaspoon dried thyme
5 sprigs marjoram or oregano, or 1 teaspoon dried marjoram or 1/2 teaspoon dried oregano
1 dried or fresh chili, optional
1 large onion, white or red, cut in half and sliced into half-moons
3 cloves garlic, peeled and lightly crushed
1 tablespoon sugar
Salt and pepper
2 pork tenderloins, 1 1/2 to 2 pounds

Steps:

Heat a charcoal or gas grill (or preheat broiler) until fire is moderately hot. Meanwhile, combine all ingredients except pork (including a pinch of salt and at least 1/2 teaspoon pepper) in a medium saucepan with 1 cup of water. Bring to a boil. Reduce heat to medium-low, and simmer about 5 minutes, until onion softens. Pour into a deep platter large enough for pork.
Sprinkle pork liberally with salt and pepper, and brown on all sides until nearly cooked through (150 degrees on an instant-read thermometer inserted into meat), about 10 to 15 minutes. Remove pork, let cool a few minutes, then place in marinade.
If time allows, marinate for a couple of hours (or overnight, refrigerated). Slice, and serve at room temperature, spooning marinade (with onion) over each slice. To serve more quickly, marinate at least 10 minutes, then cut pork into 1-inch slices, and marinate for 15 minutes before serving.

Nutrition Facts : @context http, Calories 320, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 2 grams, Protein 40 grams, SaturatedFat 2 grams, Sodium 770 milligrams, Sugar 5 grams, TransFat 0 grams

GRILLED ESCABECHE WITH PORK

Grilled Escabeche with Pork image

Often the most effective marinating happens not before but after cooking. This technique, usually called escabeche, was once used to preserve food. It's really a form of pickling: hot food was put into hot liquid containing a good deal of vinegar. Treated thus, it would keep for some time (if canned, for a long time). Since we don't need escabeche for preserving, the postgrilling marinating time can be as little as a few minutes, but it can also be as long as overnight-it doesn't make much difference; in either case, it produces a highly flavored, prepared-in-advance, room-temperature dish that is good as part of a buffet with a variety of other dishes (none of which should be noticeably acidic). Other cuts of meat you can use here: any cut of chicken, bone in or out (be careful not to overcook), or mackerel or other fish (typically floured and sautéed or fried before marinating).

Yield makes 4 servings

Number Of Ingredients 11

Ingredients

1/2 cup red wine or other vinegar
1 cup red wine
2 bay leaves
5 fresh thyme sprigs or 1 teaspoon dried
5 fresh marjoram or oregano sprigs or 1 teaspoon dried marjoram or 1/2 teaspoon dried oregano
1 small dried or fresh chile, optional
1 large onion, white or red, cut in half and sliced into half-moons
3 garlic cloves, peeled and lightly crushed
1 tablespoon sugar
Salt and black pepper to taste
2 pork tenderloins, 1 1/2 to 2 pounds total

Steps:

Start a charcoal or gas grill or preheat the broiler; the fire should be moderately hot and the rack 4 to 6 inches from the heat source. As it is heating, combine all the ingredients except the pork (including a pinch of salt and a liberal grinding of pepper, at least 1/2 teaspoon) in a medium saucepan with 1 cup water. Bring to a boil, reduce the heat to medium-low, and simmer for about 5 minutes, or until the onion has softened just a bit. Pour into a deep platter large enough to accommodate the pork.
Sprinkle the pork liberally with salt and pepper and brown it on all sides until it is nearly cooked through (an instant-read thermometer inserted into the meat should read 150°F), 10 to 15 minutes. Remove the pork, let it rest for a few minutes to cool, then put it on the platter with the marinade.
If you are eager to eat, wait 10 minutes or so, then slice the pork about 1 inch thick and put it back in the marinade; wait another 15 minutes or so before eating. If you have time, let the pork sit in the marinade, whole, for a couple of hours (or overnight, refrigerated) before slicing and serving at room temperature, spooning a bit of the marinade (including some onion) over each slice.