This recipe calls for fish sauce, which is an acquired taste, so add more or less, depending on how much you like it. Sambal oelek is a condiment commonly used in Indonesia and Malaysia, Sambal means hot sauce in English, and it’s staple in kitchen, generally is very spicy, and can be used as a garnish or accompaniment. Here it used as an ingredient in the marinade; it is available in Asian markets. These kabobs are a great start to any Asian or Indian meal.

Ingredients

Sambal Marinade

• ½ cup coconut milk

• 2 green onions, minced

• 2 tablespoons Sambal Oelek

• 1 tablespoon lime juice, fresh preferred

• 1 tablespoon sugar

• 1 tablespoon chopped fresh cilantro

• 2 teaspoons fish sauce

The Pork

• 1 ½ pounds boneless pork, cut in 3/4-inch cubes

• Dipping Sauce: Commercial Sambal Oelek

Instructions

Combine all the ingredients for the marinade in a bowl and toss the pork in the mixture to coat well. Marinate the pork, covered, in the refrigerator for 2 to 3 hours.

Thread the pork cubes on skewers and grill over a medium-hot grill for about 10 minutes until done. Cut open a sample to check for doneness. They should be browned and crisp. Serve with the dipping sauce.

Adding tomatillos gives the variation of a traditional New Mexican chili a south of the border twist. They provide a tangy, citrus-like taste that can at times be very tart. The heat in this dish will very depending on the heat of the green chili you use. The Big Jim variety will be mild, the Sandia hot, and most will fall into the medium range.

Ingredients

• 2 pounds boneless pork, cut into 1-inch cubes

• 2 tablespoons vegetable oil

• 1 large onion, diced

• 4 cloves garlic, minced

• 3 to 4 serrano chiles, stems and seeds removed, chopped

• 2 12-ounce bottles of dark beer

• 1 12 to 15-ounce can tomatillos

• 1 15-ounce can peeled tomatoes, including the liquid

• 4 to 6 green New Mexican chiles, stems and seeds removed, chopped

• 1 teaspoon dried oregano, Mexican preferred

• ½ teaspoon cumin seeds

• 1 16-ounce can pinto beans, including the liquid

• Salt

Instructions

Heat some of the oil in a heavy skillet over medium high heat. Brown the pork, remove and put in a large kettle or stockpot. Add the remaining oil to the skillet and saute the onions until soft. Add the garlic and serrano chile and cook for an additional couple of minutes. Remove and add to the pork.

Pour one of the bottles of beer into the skillet, raise the heat and deglaze the pan scraping up all the bits and pieces. Add the liquid to the pork.

Add the remaining beer, tomatillos, tomatoes, green chiles, oregano, and cumin to the stockpot. Bring the mixture to just below boiling, reduce the heat and simmer for 45 minutes. Add the pinto beans, adjust the seasonings and simmer for an addition 30 minutes.

‘This is the great pork recipe that Anne Marie prepared for our rain-swept picnic at Farley Hill National Park. Serve it with rice and peas or roasted potatoes.’

Ingredients

pork roast, lims, salt, Bajan Seasoning, Worcestershire Sauce

Instructions

This is the great pork recipe that Anne Marie prepared for our rain-swept picnic at Farley Hill National Park. Serve it with rice and peas or roasted potatoes.

• 1 3-pound pork roast

• 2 limes

• 2 tablespoons salt

• 4 tablespoons Bajan Seasoning (see recipe)

• 2 tablespoons Worcestershire Sauce

Wash the pork roast, dry it, and then rub it with the juice of the limes and the salt. Let stand for 15 minutes, then rinse and pat dry. Cut slits in the roast in at least 6 places, cutting as deeply as you can. Pack the slits with the Bajan seasoning and rub the remainder on the outside of the meat. Rub in the Worcestershire Sauce and sprinkle the roast with salt, if desired.

Place the roast in an ovenproof dish, cover with foil, and bake in a 360 degree oven for about 1 1/2 hours. Baste with the accumulating juices and during the final 30 minutes remove the foil and allow the meat to brown.

Yield: 6 servings

Heat Scale: Medium