If you like strong herbs, this is something for you. While roasting it, my whole kitchen surrounded with cumin and garlic smell ๐Ÿ™‚

10 cloves garlic
1 teaspoon kosher salt
1/2 teaspoon black peppercorns
1 bay leaf
1 teaspoon cumin
1 teaspoon oregano
2 tablespoons olive oil
1/2 cup each orange and lime juice
3 lbs. pork roast

cuban350Prepare the marinade by grinding the garlic, salt and peppercorns into a paste with a mortar and pestle or knife.

Put garlic paste and all other ingredients except for the pork in a large ziplock bag and whisk carefully.

Remove any excess fat from the roast. Pierce the meat all over and add to the bag with the marinade. Refrigerate overnight, turning to ensure that the marinade reaches all the roast.

About 3 hours before dinner, preheat oven to 350 degrees. Remove roast from bag and place fat side up in a roasting pan. Keep the marinade for basting.

Roast pork, basting frequently, for 2 1/2 hours or until desired doneness is reached. Remove from oven and let rest several minutes before slicing and serving.


Irma’s Wiener Goulash

August 16, 2008

The secret of goodย  Wiener goulash is the onion, the more the better ๐Ÿ™‚
For meat lover, especially goulash lover, you should try this one.. the smell itself is already overwhelming ๐Ÿ˜€
This one is my version.

750 kg cubed meat (you can use chicken if necessary)
750-1 kg onions, cubed
1 tbsp cumin powder
1 tsp coriander powder
1/2 tsp dry thyme
200 ml red wine
50 gr ghee or butter
zest of 1/2 lemon
2 tbsp sweet paprika powder
1/2 tsp hot paprika powder (the amount of paprika powder should be adjusted to your taste)
300 gr tomatoes, peeled, cubed
2-6 cloves garlic, pressed
salt as needed
1-2 tbsp sugar (adjust to your taste)
1 red bell pepper, cubed
2 carrots, cut, cooked separately

Heat up the pot, melt the ghee, add in onions and garlics, cook until fragrant.
Add in the cubed meat, cook until brown.
Add the rest of the ingredients.
Cook until the meat is tender the the sauce thickened.
If you use pressure cooker, it takes about 20 minutes to be done.
When it is done, add the vegetables.

Serve it warm with pasta, spรคtzle or like mine, with rice ๐Ÿ™‚

ย  ย 
sweet, sour and yummy ๐Ÿ™‚

the slow cooking process creates a melting in your mouth meat

4 pounds lean pork (you can use other kind of meat)
salt and pepper to taste
2 cups ketchup
1 cup chili sauce
1/2 cup packed brown sugar
4 tablespoons vinegar
2 teaspoons dried oregano
2 teaspoons Worcestershire sauce
1 bell pepper, diced
3 cloves garlic, minced (you can add more if you like or vice versa)

Season the fillet with salt and pepper.
Heat up some oil, stir in garlic and the meat.
Brown them for about 20 minutes.
In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, and salt and pepper.
Place the browned meat in slow cooker.
Pour sauce over meat, turn to coat.
Cover, and cook on Low 6 to 8 hours, or until the fillets are tender.

When ready to serve, add in the bell pepper pieces.
Serve it with cooked pasta or rice.

Slow Cooking Cocoa Beef

November 8, 2007




I found this recipe from Cooking Light. Got very interested to try it because of the cocoa usage… wondering how it would turn out.
I’ve altered the recipe so this is my version.
I cooked this in the evening and my hubby said, he’s got hungry because of the smell ๐Ÿ™‚

for the rub:
1 tbsp Unsweetened Cocoa
1 tbsp Ground Coriander (reduce it if you want)
1 1/2 tsp Garlic Powder
1 1/2 t Ground Cumin
1 1/2 t Chili Powder
1 1/2 t Paprika
1 t Dried Oregano
1/2 t Ground Cinnamon

1 kg Top Round Steak,trimmed and cut into 5cm cubes
100 gr All Purpose Flour
2 tbsp Cooking Oil
1-2 Onion, roughly chopped
2 Carrots, cut into 4-5 pieces
125 ml Dry Red Wine
1 can (@ 450 gr) Diced Tomatoes,Undrained (or fresh chopped tomatoes)
500 ml Beef Broth
1 tsp Salt
1/8 tsp Black Pepper,freshly ground
3 cloves Garlic, crushed
1-2 tbsp Sugar (optional)
3 cm Galangal, freshly ground
1 stalk Lemon Grass, use only the white part

Combine the rub ingredients, add beef, toss to coat.
Add flour to cocoa mixture; toss to coat.

Heat oil over medium-high heat.
Add beef mixture to pan, saute 5 minutes, turning to brown on all sides. Remove beef from pan.

Add onion, Galangal and garlic to pan, saute until fragrant.
Add red wine and carrots, cook for 2 minutes.
Stir in broth,lemon grass, tomatoes, salt, sugar and black pepper; return meat to pan.*
Cover, reduce heat, and simmer 1 hour and 10 minutes or until beef is tender, stirring occasionally.
Adjust the taste to your liking ๐Ÿ™‚

* At this stage, if you wish, you can dump everything in the crockpot and set it on LOW for about 8-12 hours, until the meat is tender .. so this will be vary, depends on the meat you are using.