Cha Cha Bowl
Recipe courtesy orlando's caribbean bbq, by bobby flay. posting for zwt-caribbean. prep/cooking time doe not include 30 minutes needed to marinate the pork.
Steps
Pineapple and zucchini salsa:.
Mix all ingredients together in a bowl.
Season with salt , to taste.
Refrigerate , covered , until ready to use.
Bring to room temperature just before serving.
Black beans:.
Place beans in a saucepot.
Cover with water and cook at a low simmer until tender but not mushy.
Add garlic and salt , to taste.
White rice:.
Heat oil in a 4-quart pot.
Add rice and cook approximately 3 minutes or until rice starts turning light brown.
Then add water , garlic , and salt.
Simmer until the water is absorbed , then cover and let stand for 20 minutes.
Fluff just before serving.
Al pastor adobo marinade:.
Place chiles in a pan and cover with water.
Bring to a boil and cook until softened.
Transfer softened chiles to a food processor.
Add all remaining ingredients , except pork or chicken , and puree until smooth.
Cover pork tenderloin in marinade for 30 minutes.
Preheat a grill.
Grill pork tenderloin , turning as needed , until it reaches 150 degree.
Ingredients
zucchini, carrot, pineapple, yellow onion, cilantro, garlic, ground black pepper, jalapeno peppers, rice wine vinegar, olive oil, sugar, salt, black beans, water, vegetable oil, medium grain rice, hot water, granulated garlic, arbol chiles, guajillo chilies, ancho chilies, chipotle chiles, white vinegar, pineapple juice, black pepper, cloves, cinnamon stick, garlic cloves, oregano leaves, ground cumin, pork tenderloin