Beer and food make a great combination in The Anheuser-Busch Cookbook: Great Food, Great Beer, with recipes like Étoufée with Sausage and Shrimp; Cuban Pork with Pineapple; and Grilled Salmon with Chermoula Sauce.
Cuban Pork with Pineapple
Makes 4 servings
Serve with a European-Style Pilsner, such as Tiger
- 1/3 cup pineapple juice
- 1/4 cup soy sauce
- 1 tablespopn brown sugar
- 1 tablespoon vegetable oil
- 1 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dry mustard
- 4 pork loin rib chops (about 3/4 inch
thick and 6 ounces each)
- 12 ounces peeled and cored pineapple
- 1 large red onion
- 2 tablespoons chopped fresh mint
- Lime wedges
1 In a bowl, combine the pineapple juice, soy sauce, brown sugar, oil, ginger, allspice, red pepper flakes, and dry mustard, stirring with a whisk to blend. Rinse the pork and pat dry with paper towels. Place the chops in a large zip-lock plastic bag and pour in all but 1/4 cup juice mixture. Seal the bag and turn to coat. Let stand, turning the bag occasionally, for at least 20 minutes, or refrigerate for up to 24 hours.
2 Prepare a grill for cooking over high heat. First, oil the grill rack. If using a charcoal grill, prepare a solid bed of hot coals. If using a gas grill, preheat to high (you can hold your hand 1 to 2 inches above grill level only 2 to 3 seconds).
3 Meanwhile, cut the pineapple into slices 1/2 inch thick. Peel the onion and cut crosswise into slices 1/2 inch thick, discarding the ends. Arrange the pineapple and onion slices in a single layer on a rimmed baking sheet and drizzle evenly with the reserved 1/4 cup juice mixture. Let stand for about 20 minutes, turning the slices once.
4 Remove the pork chops from the bag and discard the marinade. Lay the chops, pineapple, and onion on the grill rack. If using a gas grill, close the lid. Cook, turning once, until the pineapple and onion are browned and the pork is browned and still slightly pink in the center (cut to test), 2 to 4 minutes on each side.
5 Transfer the chops to plates. Garnish with the grilled pineapple and onion. Sprinkle with the mint and serve with lime wedges.
Cook's Tip: For more intense flavor, marinate the pork in the refrigerator overnight. Serve with black beans and a spicy vinegar-dressed coleslaw seasoned with cumin seeds, chopped fresh cilantro, and minced garlic.
- The Anheuser-Busch Cookbook: Great Food, Great
- by Anheuser-Busch
- Sunset, 2008
- $24.95; softcover; 304 pages; full-color photographs
- ISBN-10: 0376020482
- ISBN-13: 978-0-307-35141-8
- Recipe reprinted by permission.
- Cookbook Profile Archive
This page created March 2008