Source: Kena Cocina Mexicana #3 ( Lourdes Luna, 1996)
Makes 8 servings.
Preparation time: 3 hours
Tips: Serve with White or Cilantro rice.
Pork Loin with Ancho Peppers and Pineapple
Baked in Puff Pastry
Ingredients
Preparation
3 pounds Pork loin
salt and pepper to taste
2 tablespoons vegetable oil
1/4 white onions, sliced
6 dry Ancho peppers, washed, remove seeds & veins
1 pinch cumin powder or leaves
1 stick cinnamon
2 cloves
1 clove garlic
3 black pepper corns & whole allspice
1 tablespoon vinegar
1 medium fresh pineapple, see note (1)
2 tablespoons sugar
1/2 pound Puff pastry (1 sheet/Pepperidge Farms)
1. Using blender grind black pepper corns, garlic clove, cloves, cumin and 1 tablespoon of vinegar. Add cinnamon stick and reserve.
2. Salt and pepper pork loin. In large pot, fry in oil until all sides are brown . Remove meat. Add onions to oil and cook until golden brown. Remove and reserve.
3. In small pot, place cleaned ancho peppers and enough water to cover them. Boil until soft. Place peppers mixture and reserved onions in blender and puree. Add spice mixture from step 1 and reserve.
4. Blend 1/2 of the pineapple with 3 cups of water. Remove fibers through a sieve.
5. Cut remaining pineapple into 1/2 inch chunks. Add 1/2 cup water, 2 tablespoons sugar and boil for 2 minutes. Set aside.
6. Return pork loin to large pot. Add the pineapple/water blend and cook until meat is tender and can easily by shredded by hand. About 2-3 hours. To speed up this process use a pressure cooker: close pot, heat to build about 5 pounds of pressure and cook for about 1 hr. At end of cooking juices should be slightly thicken.
7. Remove meat and shred by hand. Return to pot. Add reserved sauce/spices mixture and the remaining pineapple. Simmer for about 15 minutes to blend flavors. If sauce is to thin, boil with all juices and spices to thicken before adding to meat. 8. Remove cinnamon stick before serving or placing in Pastry.
Meat may be served in a platter decorated with the chunks of pineapple or proceed to prepare baked in "Puff Pastry".
9. Baked in Puff Pastry: Preheat oven to 375 F degrees. Place meat mixture and pineapple chunks in a 9x13-inch baking dish. Roll Puff pastry to 1/4-inch thick, large enough to cover the top of baking dish. Place loosely on top of meat and press around edges. Brush with beaten egg. Using a fork, prick top in several places to allow steam out during baking. Do not place pastry on the bottom of plate, pastry will absorb juices, become soggy and it won't cook. Bake at 375 F degrees for 30 minutes or until the pastry is golden brown and has puffed.
Serve immediate.
NOTE: 1) Fresh pineapple may be replaced by a large can of pineapple chunks. Divide as indicated, use can juices to replace water needed.
