Ingredients
-
-
2 1/2
-
1
-
1/2
-
1
-
1/2
-
1
-
1/2
-
2
-
3
-
3
-
1
-
-
-
1
Directions
Cha Cha Bowl,Recipe courtesy Orlando’s Caribbean BBQ, by Bobby Flay. Posting for ZWT-Caribbean. Prep/cooking time doe not include 30 minutes needed to marinate the pork.,Every SINGLE part of this recipe is fantastic! Everything is seasoned exactly right and all the flavors complement each other. The presentation is very pretty and I would definitely serve this to company. The Adobo marinade is killer. And the zucchini salsa is really a salad. I would eat it all by itself any day! Thanks for posting! Made for team Gourmet Goddesses, ZWT9.
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Steps
|
1
Done
|
Pineapple and Zucchini Salsa: |
|
2
Done
|
Mix All Ingredients Together in a Bowl. Season With Salt, to Taste. Refrigerate, Covered, Until Ready to Use. Bring to Room Temperature Just Before Serving. |
|
3
Done
|
Black Beans: |
|
4
Done
|
Place Beans in a Saucepot. Cover With Water and Cook at a Low Simmer Until Tender but not Mushy. Add Garlic and Salt, to Taste. |
|
5
Done
|
White Rice: |
|
6
Done
|
Heat Oil in a 4-Quart Pot. Add Rice and Cook Approximately 3 Minutes or Until Rice Starts Turning Light Brown. Then Add Water, Garlic, and Salt. Simmer Until the Water Is Absorbed, Then Cover and Let Stand For 20 Minutes. Fluff Just Before Serving. |
|
7
Done
|
Al Pastor Adobo Marinade: |
|
8
Done
|
Place Chiles in a Pan and Cover With Water. Bring to a Boil and Cook Until Softened. Transfer Softened Chiles to a Food Processor. Add All Remaining Ingredients, Except Pork or Chicken, and Puree Until Smooth. Cover Pork Tenderloin in Marinade For 30 Minutes. |
|
9
Done
|
Preheat a Grill. |
|
10
Done
|
Grill Pork Tenderloin, Turning as Needed, Until It Reaches 150 Degrees F When Measured With an Instant-Read Meat Thermometer. Let Rest For 10 Minutes Before Dicing Into Cubes. |
|
11
Done
|
to Serve: |
|
12
Done
|
in 4 or 6 Serving Bowls, Layer Rice, Beans, and Pork. Top With Pineapple and Zucchini Salsa. |
