Finger food for watching a movie
I’m going to try this recipe from Mark Bittman:
Crisp Pork Bits With Jerk Seasonings
Yield 4 servings Time 2 hours, largely unattended
The pork can be simmered a day ahead, then browned as close to serving time as possible; though it’s best to serve it warm, it is almost as good at room temperature.
- 1 1/4 pounds boneless pork shoulder, trimmed of excess fat and cut into about 40 small pieces
- 3 cloves crushed garlic
- 1 tablespoon coriander seeds
- 1 dried chipotle or other chili
- 1 cinnamon stick
- Several gratings of nutmeg
- Salt to taste
- 20 to 40 cilantro leaves
- Juice of one lime
1. Put pork in a deep skillet. Wrap garlic, coriander, chili and cinnamon in cheesecloth and add to pan, along with nutmeg and salt. Add water to cover, and bring to a boil over high heat. Turn heat to low, and simmer until pork is very tender, about 1 1/4 hours, adding water as necessary.
2. When pork is soft, remove cheesecloth sack and discard. Raise heat to medium, and boil off all liquid, and then brown pork in its own remaining fat. If pork sticks to pan, add a tablespoon or two of vegetable oil.
3. Scoop up the pork with a slotted spoon and put into a bowl. Add chopped cilantro and toss so that the cilantro is scattered over and through the pork bits. Squeeze lime juice over, and serve. If you have a lot of people, use very small bowls and provide toothpicks for them to pick up the pork pieces.
The original recipe offered a labor-intensive alternative:
3. Put a piece of pork on a toothpick, followed by a leaf of cilantro, another bit of pork and another leaf. When skewers are done, serve or set aside for an hour or two. Drizzle with lime juice just before serving.