Ecuador: BBQ Orange Pork Chops, Llapingachos Potato Cakes with Coco Peanut Sauce, Coca-Cola Rice & grilled Chorizo

Ecuador officially the Republic of Ecuador  is located in north western South America. With the Pacific Ocean to the west, Colombia to the north & Peru on the South & East, this Spanish influenced cuisine is rich in flavours.

Coca-cola rice is an Ecuadorian speciality & even though the concept sounded unhealthy to me I thought it was worth cooking for the novelty factor. There are a lot of simple recipes for Coca-cola Rice but we chose one that is a little more complex. The version we cooked is  also known as Nativity Rice because it is traditionally cooked on Christmas Eve. It has a great combination of textures & flavours & would work equally well as a cold salad. The  BBQ pork  is an ideal make-ahead meal. Marinate the pork some time earlier in the day and when meal time comes just throw the chops on a hot BBQ grill, turn a few times & you can be ready to eat in 30 minutes! I have not included a recipe for the grilled Chorizo as I am confident you can grill a sausage

Our Ecuadorian menu included:

BBQ Orange Pork Chops,

Llapingachos Potato Cakes 

with Coco Peanut Sauce

Coca-Cola Rice

& 

grilled Chorizo Sausage

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BBQ ORANGE PORK CHOPS

INGREDIENTS

·      6 pork chops, about 1 inch thick

·      1 orange juice - juiced

·      4 cloves garlic, minced

·      1 tsp Salt

·      ¼ Pepper

·      1 tsp Cumin Seed powder

·      2 Tbsp (30 mL) lime juice

·      Fresh sprigs of Cilantro/ Coriander for garnish

METHOD:

1.    Place pork chops in a marinating dish with a tight fitting lid

2.    Combine remaining ingredients and pour over meat. 

3.    Seal container and allow to marinate for 4-12 hours in refrigerator turning often to allow marinating process to work all over the meat

4.    Preheat BBQ grill for medium heat.

5.    Remove pork chops from marinade

6.    Place chops onto grill and cook for 10 minutes

7.    Turn over & cook for 5 minutes

8.    Pour remaining marinade over the cops & grill a further 5 mins

9.    Turn over again & cook a further 2 mins

Recipe adapted for Q-Zine from several found @:

http://www.passionforpork.com/recipes/ecuadorian-pork-chops

http://ecualombian.wordpress.com/2011/06/08/grilled-pork-chops-w-mango-sauce-chuletas-de-cerdo-a-la-parrilla-con-salsa-de-mango/

LLAPINGACHOS  POTATO CAKES

INGREDIENTS:

·      1 kg  potatoes, peeled, quartered

·      1 tsp.  salt

·      2 tbs oil

·      1 tsp.   paprika or annatto seasoning

·      1/2 cup  chopped onion

·      2 cup  Shredded Mozzarella Cheese

METHOD:

1.    BRING 2 quarts water to boil in large saucepan.

2.    Add potatoes and salt. Cook 20 minutes or until potatoes are tender; drain. 

3.    Place in large bowl; mash until smooth.

4.    HEAT 2 Tbsp. of the oil in medium skillet on medium heat.

5.    Add onions and paprika; cook and stir until onions are tender.

6.    Stir into the mashed potatoes; cool. 

7.    Stir in cheese. Shape evenly into 12 (1-inch-thick) patties.

8.    Heat large nonstick skillet, griddle or cast iron skillet on medium heat.

9.    Brush a little oil onto bottom of pan.

10. Add patties; cook 3 minutes or until bottom is crisp and golden brown.

11. Brush tops of patties with remaining oil mixture; turn over. 

12. Cook an additional 3 minutes or until crisp and golden brown on both sides.

13. Serve with Coconut & Peanut Sauce.

Recipe adapted for Q-Zine from original found @:

http://www.kraftrecipes.com/recipes/ecuadorian-cheesy-potato-patties-llapingachos-66168.aspx

COCO PEANUT SAUCE

INGREDIENTS:

·      1 Tsp Butter

·      1/2 Tsp Paprika

·      1  clove Garlic, Minced

·      1/2 Cup Spring Onions, chopped

·      2 Tbsp Cilantro / Coriander, chopped/minced

·      1/3 Cup Peanut Butter

·      400 ml Coconut Milk

·       Salt & Pepper

METHOD:

1.   melt the butter in a pan

2.   add the Paprika to the butter & gently heat until the butter turns orange.

3.   Add the garlic, spring onions, and cilantro to the paprika butter & gently cook on low heat  stirring with a wooden spoon until onion is cooked but not browned .

4.   Add in the peanut butter and the coconut milk, & whisk to a smooth consistency

5.   season  the sauce with salt and pepper then bring back to a slow bubble.

6.    Cook the sauce for about 20 minutes, stirring often with a wooden spoon  until the sauce reaches a thick consistency. 

Recipe adapted for Q-Zine from original found @:

http://ecualombian.wordpress.com/2011/02/10/balls-of-shrimp-with-peanut-and-coconut-sauce-bolitas-de-camaron-con-salsa-de-mani-y-coco/

COCA-COLA RICE

INGREDIENTS:

·      300ml Extra Long Grain Rice

·      300ml Coca-Cola

·      300ml  Water

·      ¼  Cup Raisins

·      ¼  Cup Walnuts, chopped 

·      100gm thick sliced Ham, diced

·      ½  White Onion, diced

·      ½ Green Pepper /  Capsicum, diced

·      ½  Yellow Pepper / capsicum , diced

·      ½ Red Pepper / capsicum , diced

·      4 tbs olive Oil

·      1 tbs Unsalted Butter

·      1 tsp Salt

METHOD:

1.    Melt butter and add in the oil in a large pot or saucepan

2.    Add the onion &  half the red, yellow, and green peppers (reserve the other half for garnish)  & gently cook for about 2-3 minutes stirring with a wooden spoon.

3.    Add in the rice and toast with the veggies for about 1-2 minutes.

4.    Add in the coca-cola, water & Salt  & bring to the boil stirring constantly

5.    When the rice comes to the boil turn the heat back to the lowest setting, cover the pot with a lid & cook for 10 minutes

6.    Now turn the heat completely off & let the rice sit with the lid on for a further 10 minutes

7.    When the rice is cooked take the lid off & let the steam escape.

8.    Now stir in the walnuts, raisins & ham

9.    Turn the rice out into a serving dish & garnish with the remaining red, yellow, and green peppers

Recipe adapted for Q-Zine from original found @:

http://ecualombian.wordpress.com/2010/12/02/holiday-edition-christmas-rice-arroz-navideno/