Best Pork With Lime Ecuador Recipes

Honey-Soy Braised Pork With Lime and Ginger image

Provided by Sarah DiGregorio

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 10

3 to 4 pounds boneless, skinless pork shoulder, trimmed of big hunks of fat and cut into 2 pieces
8 large garlic cloves, smashed and finely chopped
3 tablespoons minced fresh ginger (from one 3-inch piece)
1 teaspoon red-pepper flakes, plus more to taste
2 teaspoons finely grated lime zest and 2 tablespoons juice (from 1 lime), plus more lime wedges for serving
1 cup tamari or low-sodium soy sauce (see Tip)
1 cup honey
1 tablespoon toasted sesame oil
Cooked rice, noodles or lettuce cups, for serving
Toasted sesame seeds, sliced scallions and chopped cilantro, for topping

Steps:

Heat the oven to 325 degrees. Place the pork in a large Dutch oven that has a lid. Scatter the garlic, ginger, red-pepper flakes and lime zest over the top. In a measuring cup, whisk together the tamari, honey and sesame oil, then pour it over the pork. Using tongs, turn to coat all sides of the pork in the sauce, and spoon some over the top so that some of the garlic and ginger is on top of the pork. Cover, transfer to the oven and cook for 2 hours.
Uncover the pot and flip both chunks of pork. Cover the pot and braise until the pork shreds easily with a fork, about 1 more hour. Transfer to the stovetop.
Using tongs, transfer the pork to a serving platter or a large shallow serving bowl. Using a ladle, skim and discard the excess fat off the surface of the cooking liquid remaining in the Dutch oven, if desired. Bring the sauce to a boil over medium-high heat and let it simmer until reduced and slightly syrupy, about 8 minutes.
While the sauce simmers, coarsely shred the pork using two forks. Sprinkle the lime juice over the top of the meat. Drizzle about half the sauce over the top of the shredded meat, then toss to combine. Serve over rice or noodles or in lettuce cups. Top with sesame seeds, scallions and cilantro. Pass the remaining sauce at the table, if desired, as well as extra lime wedges and red-pepper flakes.

Pork With Lime (Ecuador) image

Provided by Beth Renzetti

Time 1h20m

Number Of Ingredients 13

2 lb boneless pork, cubed
2 Tbsp flour
1/4 cup oil
1 Tbsp fresh ginger, grated
2 medium onions, sliced
1 small tomato, chopped
2 Tbsp parsley, chopped
1/2 c lime juice
2 c chicken stock
2 tsp habanero pepper sauce
2 Tbsp mayonnaise, optional
lemon wedges, for garnish
chopped, fresh parsley, for garnish

Steps:

1. In a large bowl add pork and flour. Coat pork well.
2. Heat oil in large pot. Saute pork and ginger. Cook for 3 minutes.
3. Add onions, tomato and parsley and cook for a few minutes or until the onion is softened.
4. Add lime juice, stock and hot sauce. Bring to a boil, reduce heat and simmer, uncovered for 1 hour, stirring occasionally.
5. Just before serving, stir in mayonnaise (if using). Garnish with lemon wedges and parsley.

Pork With Lime (Ecuador) image

Provided by Busters friend

Categories Stew

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 13

2 lbs pork, cubed
2 tablespoons flour
1/4 cup olive oil
1 tablespoon ginger, grated
2 medium onions, sliced
1 small tomatoes, chopped
2 tablespoons parsley, chopped
1/2 cup lime juice
2 cups chicken stock
2 teaspoons pepper sauce (habenero)
2 tablespoons mayonnaise (optional)
lemon wedge, for garnish
parsley, for garnish

Steps:

In large bowl add pork and flour. Coat well. Heat.
oil in large pot, add pork and ginger. Cook for 3 minutes. Add onions, tomato and parsley and cook for a few minutes or until the onion is softened. Add lime juice, stock and hot sauce. Bring to a boil, reduce heat and simmer, uncovered for 1 hour. Stirring occasionally.
Just before serving stir in mayonnaise if using. Garnish with lemon wedges and parsley.