12948 Grilled Pork Tenderloin Cubes with Papaya Relish Serves 8 Wed Aug 06 08:13:22 -0700 2008 Wed Feb 04 06:32:40 -0800 2009 Licensed http://www.chow.com/recipes/12948 Wed, 04 Feb 2009 14:32:40 GMT Inihaw is a traditional way of grilling meat, fish, or poultry over live coals. Pork is the most popular meat consumed in the Philippines and the achara relish is the perfect foil to the rich taste of the grilled pork. Before the days of refrigeration, pickling was a common method of preservation in the tropics and spicy relishes were used to mask the flavor of foods that were past their prime. This strongly Indian-influenced relish is a favorite condiment for any grilled or fried meat or fish.

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  • Bring the vinegar, sugar, and salt to the boil in a medium non-reactive saucepan. Add all the remaining achara ingredients and stir well to combine.
  • Turn off the heat, leaving the pan on the burner. Cover immediately. Stir occasionally while the mixture cools.
  • Combine the vinegar, garlic, chile paste, sugar, salt, and soy sauce in a bowl. Mix well then add the pork cubes. Marinate overnight, refrigerated.
  • Thread 1½ ounces [45 g] of pork cubes onto each skewer.
  • Grill the skewers over a medium charcoal fire for about 5 minutes on each side. Use any leftover marinade to baste after the first turning. If broiling in the oven, preheat to 425°F [220°C] and cook for 5 to 7 minutes per side.
  • Serve 2 skewers per person with achara relish on the side.
    • ]]>     http://www.chow.com Arthur L. Meyer 50 Main ½ cup [120 mL] palm, rice, or apple cider vinegar

    ]]>     ⅓ cup [80 mL] sugar

    ]]>     1 teaspoon [5 mL] salt

    ]]>     1 cup [240 mL] green papaya, julienne

    ]]>     3 garlic cloves, minced

    ]]>     ¼ cup [60 mL] carrots, grated

    ]]>     1 small red bell pepper, cored, seeded, julienne

    ]]>     2 serrano chiles, minced

    ]]>     1½-inch [4-cm] piece ginger, cut into very thin julienne

    ]]>     ¼ cup [60 mL] onions, minced

    ]]>     1 cup [240 mL] bamboo shoot strips

    ]]>     ⅓ cup [80 mL] raisins

    ]]>     2 tablespoons [30 mL] fish sauce

    ]]>     ½ cup [120 mL] rice or palm vinegar

    ]]>     2 tablespoons [30 mL] garlic, minced

    ]]>     2 teaspoons [10 mL] chile paste, such as sambal oelek or similar Asian chile paste

    ]]>     2 tablespoons [30 mL] sugar

    ]]>     1 tablespoon [15 mL] salt

    ]]>     ¼ cup [60 mL] “lite” soy sauce

    ]]>     1½ pounds [675 g] pork tenderloin, cut into small cubes

    ]]>     16 wooden skewers for grilling, soaked for at least 30 minutes in tepid water

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