MARAS PEPPER RECIPES

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PRESSURE COOKER SPICY PORK SHOULDER RECIPE - NYT COOKING



Pressure Cooker Spicy Pork Shoulder Recipe - NYT Cooking image

You can make this spicy pork in a 6- to 8-quart electric pressure cooker if you’re in a hurry, or in a slow cooker if you're not. In either case, you’ll get tender bits of meat covered in a chile-flavored barbecue sauce that’s just slightly sweet. (You can also make it in a stovetop pressure cooker, by trimming a few minutes off the cooking time. Stovetop pressure cookers tend to cook at a slightly higher pressure, so food cooks more quickly.) Gochujang, a pungent Korean chile paste, and gochugaru, Korean chile flakes, is available at Asian markets and specialty shops, or see the ingredient list for substitutions. Serve the pork over rice or in slider rolls, topped with crunchy pickled sesame cucumbers and a little kimchi, if you want to spice things up. And, while you can make this from start to finish in an afternoon, you can also make this in stages a few days ahead, if that’s easier.

Provided by Melissa Clark

Total Time 3 hours

Yield 10 servings

Number Of Ingredients 26

5 garlic cloves, grated on a Microplane or minced
2 tablespoons brown sugar or honey
1 tablespoon Korean chile flakes (gochugaru) or other chile flakes (Maras, Aleppo or crushed red pepper)
1 tablespoon kosher salt, more to taste
1 teaspoon ground black pepper
5 pounds boneless pork shoulder, cut into two or three pieces
1 tablespoon peanut oil
4 garlic cloves, grated on a Microplane
2 tablespoons grated fresh ginger root
1/3 cup gochujang (Korean chile paste) or other chile paste or sauce such as Sriracha
1/4 cup soy sauce
2 tablespoons ketchup
2 tablespoons mirin
2 tablespoons honey
1 tablespoon rice wine vinegar
1 teaspoon Asian fish sauce
1 teaspoon sesame oil
6 Persian cucumbers, thinly sliced (or about 4 cups sliced cucumbers)
1 1/2 tablespoons rice vinegar
2 teaspoons sesame oil
2 teaspoons brown sugar
1/2 teaspoon fine sea salt
1/4 cup thinly sliced red onion
2 teaspoons sesame seeds
Cooked rice or toasted slider rolls
Kimchi (optional)

Steps:

  • To prepare pork, combine garlic, brown sugar, chile flakes, salt and pepper. Rub marinade all over pork. If you have time, cover and refrigerate for 1 hour to up to 24 hours. Otherwise, proceed with recipe.
  • Set electric pressure cooker to sauté (or use a large skillet). Add pork in batches and sear until browned all over, about 2 minutes per side. Add 3/4 cup water to pot (or to skillet to deglaze, then move to pot), cover, and set to cook for 90 minutes on high pressure. Or cook in a slow cooker for 5 to 7 hours until tender.
  • While pork cooks, prepare sauce: In a small pot, warm peanut oil over medium heat. Add garlic and ginger, and sauté until fragrant, 1 to 2 minutes. Add remaining ingredients and bring to a simmer. Cook until thickened, 1 to 2 minutes. Set sauce aside. (It can be made up to 1 week ahead and stored in the refrigerator.)
  • Manually release steam. Let pork cool until you can handle it, then shred it into bite-size pieces. Pork can be made to this point up to 3 days ahead.
  • While pork cools, strain liquid from bottom of pot. Pour off fat (or chill liquid, then scoop off solidified fat with a spoon). Reserve.
  • Prepare cucumbers: In a small bowl, combine all ingredients except sesame seeds, and let sit, tossing one or twice, for at least 20 minutes. Stir in sesame seeds.
  • When ready to serve, heat broiler. Toss pork with sauce and 1 to 2 tablespoons cooking liquid — just enough so pork is evenly coated but not wet or runny. Spread mixture on a rimmed baking sheet, and broil until crisped on top, 2 to 3 minutes; it will char in places, and that’s fine.
  • Serve pork over rice or on slider rolls, with cucumbers and kimchi, if desired.

MUHAMMARA RECIPE | BON APPéTIT



Muhammara Recipe | Bon Appétit image

This vibrant Middle Eastern dip made from walnuts and red bell peppers pairs perfectly well with fresh pita bread.

Provided by Kamal Mouzawak

Yield 4 servings

Number Of Ingredients 11

1 cup walnuts
3 large red bell peppers
½ cup fine fresh breadcrumbs
2 Tbsp. extra-virgin olive oil
2 Tbsp. Aleppo-style or Maras pepper or other mild chile flakes
1 Tbsp. tahini
1 tsp. fresh lemon juice
½ tsp. paprika
2 Tbsp. pomegranate molasses, plus more for drizzling
Kosher salt
Pomegranate molasses, a thick pomegranate syrup, can be found at Middle Eastern markets, some supermarkets, and online.

Steps:

  • Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing halfway through, until golden brown and fragrant, 8–10 minutes. Let cool. Pick out a few walnuts for serving and coarsely chop; set aside.
  • Meanwhile, place a rack in upper third of oven and heat broiler. Broil bell peppers on a rimmed baking sheet, turning occasionally, until skins are charred and flesh is softened, 12–15 minutes. (Alternatively, you can char over a gas burner on medium-high, turning occasionally with tongs, 12–15 minutes.)
  • Transfer bell peppers to a medium bowl and cover tightly with plastic wrap so that they steam, 10 minutes (this extends the cooking and also makes it easier to remove the skins).
  • Remove skins from bell peppers (it’s okay if some bits don’t come off); remove and discard ribs and seeds. Pulse bell peppers, breadcrumbs, oil, Aleppo-style pepper, tahini, lemon juice, paprika, toasted walnuts, and 2 Tbsp. pomegranate molasses in a food processor until mostly smooth; season muhammara with salt.
  • Transfer muhammara to a small bowl; drizzle with more pomegranate molasses and top with reserved chopped walnuts.

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From spicespecialist.com
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From spicesinc.com
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WHAT TO DO WITH DRIED CHILES: RECIPES, COOKING TECHNIQUES ...
May 24, 2019 · Where Maras and Aleppo bring bright acidity, Urfa adds incredible depth to kebab mixes and scoops of yogurt. I also pick up these wild cards when I can find them: round, thin-skinned, maraca-like cascabels, which pack notes of coffee; spicy hot, …
From seriouseats.com
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RECIPE: FLAVOR SHEET PAN CHICKEN AND BUTTERNUT SQUASH WITH ...
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From bostonglobe.com
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From ushotstuff.com
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THE STANFORD NATURAL LANGUAGE PROCESSING GROUP
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From nlp.stanford.edu
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CHILI PEPPER PRODUCTS & VARIETIES | MAGIC PLANT FARMS
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From magicplantfarms.com
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WHAT TO DO WITH DRIED CHILES: RECIPES, COOKING TECHNIQUES ...
May 24, 2019 · Where Maras and Aleppo bring bright acidity, Urfa adds incredible depth to kebab mixes and scoops of yogurt. I also pick up these wild cards when I can find them: round, thin-skinned, maraca-like cascabels, which pack notes of coffee; spicy hot, …
From seriouseats.com
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From bostonglobe.com
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RECIPE: FLAVOR SHEET PAN CHICKEN AND BUTTERNUT SQUASH WITH ...
Jan 11, 2022 · Sprinkle lightly with salt and Maras or Aleppo pepper. 4. Place the chicken breasts, skin side up, in the baking sheet, pushing the squash and onions aside to make space for them.
From bostonglobe.com
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HOW HOT ARE CHILE PEPPERS? | PEPPER HEAT SCALE | CAPSAICIN ...
The pungency (or heat factor) of chile peppers is measured in multiples of 100 units. The sweet bell peppers at zero Scoville units to the mighty Naga Jolokia (Ghost Pepper) at over 1,000,000 Scoville units! One part of chile "heat" per 1,000,000 drops of …
From ushotstuff.com
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From pepperheadsforlife.com
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Dec 08, 2021 · These easy Peruvian recipes will transport you to the landscapes and cultures of the country. Taste the flavors of Peru food from home any time. Those who head down to South America and get the chance to travel through Peru quickly realize that …
From wanderingwagars.com
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Un libro è un insieme di fogli, stampati oppure manoscritti, delle stesse dimensioni, rilegati insieme in un certo ordine e racchiusi da una copertina.. Il libro è il veicolo più diffuso del sapere. L'insieme delle opere stampate, inclusi i libri, è detto letteratura.I libri sono pertanto opere letterarie.Nella biblioteconomia e scienza dell'informazione un libro …
From it.m.wikipedia.org
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