Arachis Oil from South America (Peru or Brasil), Bucatini and Tomato Paste from Italy, Pork Neck Steak from Germany, Hoisin Sauce and Soy Sauce from China, smoked Paprika from Spain, Mirin from Japan, Maggi Seasoning from Switzerland, and Chiles from Mexico. Fusion cooking at its finest and most delicious.
Total Time
35min
0.0
0 Ratings
Author: Chef's Opinion
Servings:
4
Ingredients
•
1
lb
Pork Collar Steaks
, cubed
•
to taste
Kosher Salt
•
to taste
Cayenne Pepper
•
to taste
Dried Chili Peppers
•
to taste
Chopped
Onions
•
2
Tbsp
Peanut Oil
•
1
Tbsp
Mirin
•
1
Tbsp
Tomato Paste
•
1
tsp
Smoked Paprika
•
1
Tbsp
Soy Sauce
•
1
Tbsp
Hoisin Sauce
•
1
dash
Maggi Seasoning
•
2
Tbsp
Chopped
Fresh Cilantro
•
1
pckg
Bucatini Pasta
•
2
Tbsp
Extra-Virgin Olive Oil
•
2
Tbsp
Grated
Parmigiano-Reggiano
Cooking Instructions
1.
Season the Pork Collar Steaks (1 lb) with Kosher Salt (to taste) and Cayenne Pepper (to taste).
2.
Heat the Peanut Oil (2 Tbsp), then sauté the pork, Dried Chili Peppers (to taste), and Onions (to taste) until the pork is halfway cooked.
3.
Season with Mirin (1 Tbsp), Tomato Paste (1 Tbsp), Smoked Paprika (1 tsp), Soy Sauce (1 Tbsp), Hoisin Sauce (1 Tbsp), Maggi Seasoning (1 dash), Dried Chili Peppers (to taste), and Fresh Cilantro (2 Tbsp). Simmer for 30 seconds then check and adjust the seasoning.
4.
Cook the Bucatini Pasta (1 pckg) according to package directions.
5.
Drain the pasta, then mix with Extra-Virgin Olive Oil (2 Tbsp) and Parmigiano-Reggiano (2 Tbsp). Plate on a deep pasta plate.
6.
Add the pork, and top with more freshly grated Parmigiano-Reggiano before serving.
Nutrition Per Serving
CALORIES
764
FAT
21.1 g
PROTEIN
39.5 g
CARBS
100.6 g
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