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Inasal Style Grilled Pork Belly with Balsamic-Soy Braised Eggplants over Creamy Sweet Corn Puree, sprinkled with chopped Jalapenos
The smoky and hearty grilled pork belly and all its porky deliciousness is balanced by the savory-tangy balsamic-soy braised eggplants. The creaminess and sweetness of the sweet corn puree balances the richness of the pork belly and the slight acidity of the eggplants. The chopped Jalapenos (although optional) rounds off all the varying flavors and absolutely compliments all the three components of this dish with an added spicy kick.
Ingredients:
For the Grilled Pork Belly:
1 pound pork belly (sliced 3/4 inch thick)
Marinade:
1/2 cup apple cider vinegar
1/3 cup fish sauce
2 tablespoons red onions, finely chopped
2 teaspoons ginger root, finely chopped
1/2 teaspoon chili flakes
1/4 cup maple syrup
1 tablespoon dark brown sugar
salt and cracked black pepper
- marinate pork belly slices in marinade for at least 1 hour or overnight (more preferably). Before grilling, brush away/remove the finely chopped aromatics from the marinade, pat dry the pork belly slices. Grill pork belly until cooked, golden and slightly charred.
For the Braised Eggplants:
2 large eggplants, medium diced
1 medium red onion, small diced
6 cloves garlic, finely minced
2 mild long red peppers (I used Jamaican long peppers for this), small diced
1/4 cup extra virgin olive oil
1/3 cup balsamic vinegar
1/3 cup dark soy sauce (not the Japanese soy, but use other Asian variety)
salt and cracked black pepper
1/2 cup water
- In a saute pan over medium fire, heat EVOO and saute garlic and red onions until soft and aromatic. Add the eggplants and saute for 5 minutes. Mix together the balsamic vinegar and soy sauce and pour over the sauteing eggplants. Add the water and simmer until eggplants are soft and liquid has evaporated. Mix in the diced mild red peppers and season with salt and pepper according to taste.
For the Sweet Corn Puree:
4 cups fresh steamed sweet corn kernels
1/4 cup butter
1 medium red onion, sliced
3 cups chicken stock (or vegetable stock - if making this corn puree vegetarian)
1/2 cup half and half (half milk-half cream)
pinch of cinnamon (just to accentuate the sweetness and flavor of the corn)
salt and white pepper to taste
- Melt butter over medium heat and saute red onions, when onions are soft and translucent, add the sweet corn kernels and saute for 5 minutes. Add the chicken stock and simmer for 10 minutes.
- Cool the sauteed mixture slightly then puree in a blender. Pass the pureed mixture through a fine sieve or strainer.
- Return the corn puree in the saucepan, heat and add the half and half. Season with salt and white pepper to taste.
* Serve/Plate all three components together, sprinkle finely chopped Jalapeno peppers (optional).
Serves 4

Inasal Style Grilled Pork Belly with Balsamic-Soy Braised Eggplants over Creamy Sweet Corn Puree, sprinkled with chopped Jalapenos

The smoky and hearty grilled pork belly and all its porky deliciousness is balanced by the savory-tangy balsamic-soy braised eggplants. The creaminess and sweetness of the sweet corn puree balances the richness of the pork belly and the slight acidity of the eggplants. The chopped Jalapenos (although optional) rounds off all the varying flavors and absolutely compliments all the three components of this dish with an added spicy kick.

Ingredients:

For the Grilled Pork Belly:

1 pound pork belly (sliced 3/4 inch thick)

Marinade:

1/2 cup apple cider vinegar

1/3 cup fish sauce

2 tablespoons red onions, finely chopped

2 teaspoons ginger root, finely chopped

1/2 teaspoon chili flakes

1/4 cup maple syrup

1 tablespoon dark brown sugar

salt and cracked black pepper

- marinate pork belly slices in marinade for at least 1 hour or overnight (more preferably). Before grilling, brush away/remove the finely chopped aromatics from the marinade, pat dry the pork belly slices. Grill pork belly until cooked, golden and slightly charred.

For the Braised Eggplants:

2 large eggplants, medium diced

1 medium red onion, small diced

6 cloves garlic, finely minced

2 mild long red peppers (I used Jamaican long peppers for this), small diced

1/4 cup extra virgin olive oil

1/3 cup balsamic vinegar

1/3 cup dark soy sauce (not the Japanese soy, but use other Asian variety)

salt and cracked black pepper

1/2 cup water

- In a saute pan over medium fire, heat EVOO and saute garlic and red onions until soft and aromatic. Add the eggplants and saute for 5 minutes. Mix together the balsamic vinegar and soy sauce and pour over the sauteing eggplants. Add the water and simmer until eggplants are soft and liquid has evaporated. Mix in the diced mild red peppers and season with salt and pepper according to taste.

For the Sweet Corn Puree:

4 cups fresh steamed sweet corn kernels

1/4 cup butter

1 medium red onion, sliced

3 cups chicken stock (or vegetable stock - if making this corn puree vegetarian)

1/2 cup half and half (half milk-half cream)

pinch of cinnamon (just to accentuate the sweetness and flavor of the corn)

salt and white pepper to taste

- Melt butter over medium heat and saute red onions, when onions are soft and translucent, add the sweet corn kernels and saute for 5 minutes. Add the chicken stock and simmer for 10 minutes.

- Cool the sauteed mixture slightly then puree in a blender. Pass the pureed mixture through a fine sieve or strainer.

- Return the corn puree in the saucepan, heat and add the half and half. Season with salt and white pepper to taste.

* Serve/Plate all three components together, sprinkle finely chopped Jalapeno peppers (optional).

Serves 4




BUTTER AND GARLIC PORK WITH CRISPY FRIED GARLIC  
This dish is super fast to make. Again this belongs to my portfolio of dishes that requires minimum effort, but with maximum deliciousness. 
Don’t mind the garlic breath… this dish is all worth it!
Ingredients:
2 pounds pork tenderloin, sliced thinly
Marinade:
2 tablespoons oyster sauce
2 tablespoons worcestershire sauce
1 tablespoon garlic, finely minced
1 teaspoon cracked black pepper
1/2 teaspoon salt (optional and according to taste)
____________________
1/4 cup butter
1 tablespoon garlic, minced
2 Jamaican long red peppers, deseeded and sliced thinly
1/4 cup chives, sliced finely
_______________
1 head garlic, minced finely
1/4 cup canola oil/vegetable oil
- fry garlic in oil until golden brown (but not burnt) and crispy. Set aside.
Procedure:
Marinate pork tenderloin slices with the marinade ingredients for 20 minutes.
Heat a saute pan or wok. Melt butter and saute garlic in butter until soft. Add the sliced pork and saute for 6-8 minutes.
Add the sliced long peppers. Saute for 2 minutes.
Serve over boiled plain rice.
Sprinkle with chives and crispy fried garlic bits.
Makes 4-5 servings

BUTTER AND GARLIC PORK WITH CRISPY FRIED GARLIC 

This dish is super fast to make. Again this belongs to my portfolio of dishes that requires minimum effort, but with maximum deliciousness. 

Don’t mind the garlic breath… this dish is all worth it!

Ingredients:

2 pounds pork tenderloin, sliced thinly

Marinade:

2 tablespoons oyster sauce

2 tablespoons worcestershire sauce

1 tablespoon garlic, finely minced

1 teaspoon cracked black pepper

1/2 teaspoon salt (optional and according to taste)

____________________

1/4 cup butter

1 tablespoon garlic, minced

2 Jamaican long red peppers, deseeded and sliced thinly

1/4 cup chives, sliced finely

_______________

1 head garlic, minced finely

1/4 cup canola oil/vegetable oil

- fry garlic in oil until golden brown (but not burnt) and crispy. Set aside.

Procedure:

  1. Marinate pork tenderloin slices with the marinade ingredients for 20 minutes.
  2. Heat a saute pan or wok. Melt butter and saute garlic in butter until soft. Add the sliced pork and saute for 6-8 minutes.
  3. Add the sliced long peppers. Saute for 2 minutes.
  4. Serve over boiled plain rice.
  5. Sprinkle with chives and crispy fried garlic bits.

Makes 4-5 servings



PORK SCALOPPINE WITH APPLESAUCE CHUTNEY
Ingredients:
Marinade:
1 tablespoon horseradish mustard or brown mustard
1/4 cup worcestershire sauce
1 teaspoon cracked black pepper
1 teaspoon coarse salt
1 lb pork tenderloin (sliced, butterflied and pounded thin)
______________
1/2 cup all-purpose flour (for dredging)
1/4 cup *clarified butter (for pan frying)
* to clarify butter: heat butter in a saucepan, when  the butter is hot, is foaming up and its milk solids has risen on the  surface, skim and discard the milk solids until the melted butter is  clear.
- Mix all marinade ingredients and rub onto the thin, flat pieces of pork. Marinate for 15 minutes.
- After pork has marinated, dredge each piece with flour and shake off excess (flour).
- Heat clarified butter in a skillet over medium high heat. Pan fry the pork scaloppine pieces until golden brown.
- Serve with Applesauce Chutney and Mashed Sweet Potatoes.
- Mashed Sweet Potatoes: Make it the same way as  ordinary mashed potatoes, adding cream or milk and butter, but just add a  pinch or two of ground cinnamon to echo the “sweetness” of the sweet  potatoes. 
Serves 4
Applesauce Chutney:
2 tablespoons canola oil
2 tablespoons ginger, chopped fine
1 medium red onion, chopped fine
1/2-1 teaspoon red chili flakes (according to your spice preference)
1/3 cup apple cider vinegar
1 cup applesauce (homemade or store bought)
pinch of ground *garam masala (optional) - because I think it rounds up the chutney with a little more pungency.
*Garam Masala - an Indian mixture of spices (black  and white peppercorns, cloves, bay leaves, cumin, cloves, star anise,  green, black and brown cardamom pods, mace blades, coriander seeds,  nutmeg and cinnamon).
salt and pepper according to taste
- In a saucepan, heat canola oil and saute red onions, ginger and red chili flakes until onions and ginger are soft.
- Add the applesauce and apple cider vinegar.
Note: If your applesauce is not that sweet, you can  add a teaspoon or two of brown sugar, just so to achieve a good balance  of sweet, sour, spicy and savory to the chutney.
- Season with salt and pepper, and garam masala (optional).
- Simmer for 5 minutes.
- Serve with the Pork Scaloppine.
Makes 1 1/2 cup of applesauce chutney.

PORK SCALOPPINE WITH APPLESAUCE CHUTNEY

Ingredients:

Marinade:

1 tablespoon horseradish mustard or brown mustard

1/4 cup worcestershire sauce

1 teaspoon cracked black pepper

1 teaspoon coarse salt

1 lb pork tenderloin (sliced, butterflied and pounded thin)

______________

1/2 cup all-purpose flour (for dredging)

1/4 cup *clarified butter (for pan frying)

* to clarify butter: heat butter in a saucepan, when the butter is hot, is foaming up and its milk solids has risen on the surface, skim and discard the milk solids until the melted butter is clear.

- Mix all marinade ingredients and rub onto the thin, flat pieces of pork. Marinate for 15 minutes.

- After pork has marinated, dredge each piece with flour and shake off excess (flour).

- Heat clarified butter in a skillet over medium high heat. Pan fry the pork scaloppine pieces until golden brown.

- Serve with Applesauce Chutney and Mashed Sweet Potatoes.

- Mashed Sweet Potatoes: Make it the same way as ordinary mashed potatoes, adding cream or milk and butter, but just add a pinch or two of ground cinnamon to echo the “sweetness” of the sweet potatoes. 

Serves 4

Applesauce Chutney:

2 tablespoons canola oil

2 tablespoons ginger, chopped fine

1 medium red onion, chopped fine

1/2-1 teaspoon red chili flakes (according to your spice preference)

1/3 cup apple cider vinegar

1 cup applesauce (homemade or store bought)

pinch of ground *garam masala (optional) - because I think it rounds up the chutney with a little more pungency.

*Garam Masala - an Indian mixture of spices (black and white peppercorns, cloves, bay leaves, cumin, cloves, star anise, green, black and brown cardamom pods, mace blades, coriander seeds, nutmeg and cinnamon).

salt and pepper according to taste

- In a saucepan, heat canola oil and saute red onions, ginger and red chili flakes until onions and ginger are soft.

- Add the applesauce and apple cider vinegar.

Note: If your applesauce is not that sweet, you can add a teaspoon or two of brown sugar, just so to achieve a good balance of sweet, sour, spicy and savory to the chutney.

- Season with salt and pepper, and garam masala (optional).

- Simmer for 5 minutes.

- Serve with the Pork Scaloppine.

Makes 1 1/2 cup of applesauce chutney.



MAPLE AND HICKORY PORK RIBS
I used unsweetened pineapple juice which tenderizes the meat and also   impart a bit of a sweet-tangy lusciousness to the pork. The marinade  is  more of a ham braising liquid with my addition of whole cinnamon   sticks, cloves, star anise, garlic and whole peppercorns. The added   sweetness and smokiness is from the maple syrup, and to finally round  off the flavors I put a few globs of white wine vinegar.
I found that braising the ribs in its own marinade over the stove, on   a moderate fire until the meat gets tender and the marinade thickens   into a glorious glaze is more time saving than waiting for the whole   bunch to braise and get sticky in the oven.
The addition of Hickory barbecue sauce adds stickiness and the flavor of a backyard barbecue to this dish. :)
Ingredients:
1 kg. pork ribs
2 cups unsweetened pineapple juice
4 tablespoons maple syrup
3 tablespoons dark soy sauce
2 tablespoons white wine vinegar
2 cinnamon sticks
2 star anise
4 whole cloves
5 cloves of garlic, roughly chopped
1 teaspoon whole peppercorns or 1/2 teaspoon cracked black pepper
2 teaspoons coarse salt (not table salt)
Marinate: Put ribs in a ziploc bag and dump all the   marinade ingredients over the ribs and marinate overnight… but for best   results, marinate for two days inside the chiller.
1/2 cup hickory barbecue sauce (your favorite brand)
2 tablespoons canola oil
Procedure:
After marinating the ribs overnight or after two days, dump   everything onto a saucepan and braise the ribs over moderate heat. When   ribs become fork tender and the marinade thickens to a glaze-like   consistency, remove the ribs out of the pan, set aside. Strain the   thickened marinade into a bowl and set aside. Heat a saute’ pan and add   the 2 tbsp. of canola oil, 1/2 cup of hickory barbecue sauce and the   strained marinade glaze. Dump the ribs onto the pan and toss   occasionally until the barbecue sauce adheres to the ribs and become   sticky. Remove from heat and serve.
Makes 5-6 servings

MAPLE AND HICKORY PORK RIBS

I used unsweetened pineapple juice which tenderizes the meat and also impart a bit of a sweet-tangy lusciousness to the pork. The marinade is more of a ham braising liquid with my addition of whole cinnamon sticks, cloves, star anise, garlic and whole peppercorns. The added sweetness and smokiness is from the maple syrup, and to finally round off the flavors I put a few globs of white wine vinegar.

I found that braising the ribs in its own marinade over the stove, on a moderate fire until the meat gets tender and the marinade thickens into a glorious glaze is more time saving than waiting for the whole bunch to braise and get sticky in the oven.

The addition of Hickory barbecue sauce adds stickiness and the flavor of a backyard barbecue to this dish. :)

Ingredients:

1 kg. pork ribs

2 cups unsweetened pineapple juice

4 tablespoons maple syrup

3 tablespoons dark soy sauce

2 tablespoons white wine vinegar

2 cinnamon sticks

2 star anise

4 whole cloves

5 cloves of garlic, roughly chopped

1 teaspoon whole peppercorns or 1/2 teaspoon cracked black pepper

2 teaspoons coarse salt (not table salt)

Marinate: Put ribs in a ziploc bag and dump all the marinade ingredients over the ribs and marinate overnight… but for best results, marinate for two days inside the chiller.

1/2 cup hickory barbecue sauce (your favorite brand)

2 tablespoons canola oil

Procedure:

After marinating the ribs overnight or after two days, dump everything onto a saucepan and braise the ribs over moderate heat. When ribs become fork tender and the marinade thickens to a glaze-like consistency, remove the ribs out of the pan, set aside. Strain the thickened marinade into a bowl and set aside. Heat a saute’ pan and add the 2 tbsp. of canola oil, 1/2 cup of hickory barbecue sauce and the strained marinade glaze. Dump the ribs onto the pan and toss occasionally until the barbecue sauce adheres to the ribs and become sticky. Remove from heat and serve.

Makes 5-6 servings