Pork Lost in Mexico

My dream is for my man to be on Top Chef. He could do it, but he wouldn't because he hates reality TV. However, supporting my claim of being the ultimate beta, he has upped the ante on presentation and creativity since I started documenting his cooking. It's a win, win. I document, he continues to try to impress.  I should have thought of this a long time ago.

He is insisting on naming this dish "Pork Lost in Mexico" he created it, he has naming rights. Relationship tip: choose your battles. Check this out.

There are three components to this meal, pork loin, cilantro and tomato salad and black bean gratin. The pork is covered in an amazing sauce made with chipotle peppers. It is all much easier than it looks, or so he says.

For the pork: start with dry roasting (just drop in a pan without any oil) 3/4 tsp coriander seed, 1/2 tsp cumin seed and 1/8 tsp anise seed. Roast until fragrant, pull from heat and grind with a mortar and pestle. Put in a small food processor. Add to the processor the juice of a medium lemon, 2 cloves roughly chopped garlic, 1/2 handful fresh cilantro, 2 chipotle peppers. 1 1/2 tsp olive oil and 1 tbs of adobo sauce (I'll describe later). Blend all ingredients into a paste in the food processor. Smear the sauce onto both sides of the raw pork loin and set aside for about 20 minutes to marinate. Set aside 1/2 tsp of the sauce to use in the Black Bean Gratin.

To cook: heat a frying pan on medium to medium low heat, put the pork in the pan and scrape the remaining sauce into the pan, cover with lid and let cook for 3-4 minutes, flip the pork, cover and cook for another 3-4 minutes. Garnish with finely sliced red bell pepper marinated in balsamic vinegar and salt (let it marinate for the same amount of time as the pork, shake out excess balsamic before plating.

Salad: This is a fabulously simple, fresh tasting dish that provided a perfect counterbalance to the other dishes. Here's the formula- take 2 parts grape tomatoes sliced in thirds, 1 part cilantro, 1 part chopped green onion, add a little olive oil, salt and lemon juice to taste.

Burning the alcohol

Black Bean Gratin: Few would argue the merit of dried vs. canned beans, however, you can't argue the convenience. We like canned black beans, especially Kuner's brand, for quick, weekday cooking (I hope we don't lose too much cred with our foodie friends). Pour 1/2 shot (1 oz) of tequila and 1/4 shot cointreau into a sauce pan, heat pot until lightly boiling and then light on fire to burn off the excess alcohol.

Our favorite black beans and chipotle in adobo

Just before the flame extinguishes, pour in the can of black beans, add a 1/4 tsp black pepper, 1/2 tsp of the pork sauce, 1/2 tsp powdered garlic. Bring to a very low simmer, keep covered. Put into ramekins, add cheese (we used Cypress Grove Midnight Moon Goat Cheese) and place under broiler to melt.