Facebook
Pinterest
Save
Print

Pork Roll with Fig Sauce and Ají Panca

Name: Pork Roll with Fig Sauce and Ají Panca
Prep time: 10 min
Total time: 2 h
Yield: 10
Cuisine: Latin American
Ingredients: 1 boneless pork shoulder; Salt and pepper to taste; 2 teaspoons minced garlic; 1 tablespoon ají panca sauce; 1 teaspoon thyme; 2 tablespoons vegetable oil; 1 cup water or chicken broth; 1 tablespoon vegetable oil; 1 teaspoon of garlic; 1 tablespoon chopped onion into cubes; 1 tablespoon ají panca sauce; 1 tablespoon tomato paste; 2 tablespoons soy sauce; 2 cups chicken broth; 1/2 cup fig jam; 1 tablespoon balsamic vinegar; Salt and pepper to taste; 2 tablespoons butter; 2 eggplants, thinly sliced; 4 tomatoes, sliced; Salt and pepper to taste; 1 cup grated Parmesan cheese; Olive oil; Steamed broccoli; Candied onions

Prep 10 min
Total 2 hr 0 min
Ingredients 25
Servings 10

I must confess; I could easily be a vegetarian if it wasn’t for my need to have a pick of pork at least once a year, especially if it’s served with fig sauce. I think it’s the perfect Christmas dish because it’s so versatile. Pork shoulder can be stuffed with figs or dried apricots before cooking; it’ll come out great! And this will become one of your favorite holiday recipes because you can also use the sauce for turkey and chicken, but you’ll need to modify cooking time will be much shorter. The eggplant tartlets are an unusual addition, since they are more Mediterranean than South American, but they provide a great contrast for the sauce. You can also add a side of moro rice, perfect for Christmas. I recommended rounding out your menu with a delicious salad, baked apples, and a tasty dish of gratin potatoes. With the help of these recipes you’ll have a mouthwatering banquet to celebrate the holidays!

Ingredients

1 boneless pork shoulder
Salt and pepper to taste
2 teaspoons minced garlic
1 tablespoon ají panca sauce
1 teaspoon thyme
2 tablespoons vegetable oil
1 cup water or chicken broth

Sauce:

1 tablespoon vegetable oil
1 teaspoon of garlic
1 tablespoon chopped onion into cubes
1 tablespoon ají panca sauce
1 tablespoon tomato paste
2 tablespoons soy sauce
2 cups chicken broth
1/2 cup fig jam
1 tablespoon balsamic vinegar
Salt and pepper to taste
2 tablespoons butter

Eggplant and tomato tartlets:

2 eggplants, thinly sliced
4 tomatoes, sliced
Salt and pepper to taste
1 cup grated Parmesan cheese
Olive oil

Sides:

Steamed broccoli
Candied onions

Directions

1

Thoroughly clean the pork and tie it with kitchen twine to hold its shape. Season with salt, pepper, crushed garlic, thyme and ají panca sauce.
2

Heat oil in a pot over medium heat. Brown meat on all sides. Add 1-cup water or chicken broth, cover the pot, lower the heat to low and cook until the meat is tender, for about 1 1/2 hours. If you see that it’s dry, add more water.
3

Sauce: Heat oil in a pot over medium heat. Add garlic, onion and ají panca sauce, stirring until browned. Add the tomato paste, soy sauce, chicken broth and the juices that result from cooking pork. Let boil and reduce to 1 cup.
4

Add the fig jam and balsamic vinegar. Sprinkle with salt and pepper. Add butter and turn off the heat.
5

Eggplant and tomato tartlets: Preheat oven to 350°F.
6

Heat a few drops of vegetable oil in a nonstick skillet. Cook the eggplant slices for 1 minute on each side. Set aside.
7

In tartlet molds, alternating layers of eggplant slices, tomato slices, salt and pepper, parmesan cheese and drops of olive oil. Repeat until finished with parmesan cheese. Bake for 25 minutes and serve with the pork and sauce.
8

You can make these tarts the day before your dinner. Warm in the oven for a few minutes.
9

To serve, remove the threads that tie the meat together, cut into slices and serve with fig sauce and ají panca sauce, broccoli or other vegetables, candied onions and eggplant and tomato tartlets.

Replace fig jam with apricot jam, which goes very well with the pork.
The tarts can be made with tomato and zucchini instead of eggplant.

No nutrition information available for this recipe

I must confess; I could easily be a vegetarian if it wasn’t for my need to have a pick of pork at least once a year, especially if it’s served with fig sauce. I think it’s the perfect Christmas dish because it’s so versatile. Pork shoulder can be stuffed with figs or dried apricots before cooking; it’ll come out great! And this will become one of your favorite holiday recipes because you can also use the sauce for turkey and chicken, but you’ll need to modify cooking time will be much shorter. The eggplant tartlets are an unusual addition, since they are more Mediterranean than South American, but they provide a great contrast for the sauce. You can also add a side of moro rice, perfect for Christmas. I recommended rounding out your menu with a delicious salad, baked apples, and a tasty dish of gratin potatoes. With the help of these recipes you’ll have a mouthwatering banquet to celebrate the holidays!