Roast Pork with Black Beans and Corn, Tomato, and Roasted Red Pepper Salad

I'm on this serious Mexican kick. This was my attempt at roast pork, and it was mighty successful. I made a dry rub of salt, pepper, white pepper, garlic powder, onion powder, cumin, a little cinnamon, and a bit of curry powder. I'm probably missing something, but that covers the main players. Then the pork shoulder was marinated overnight in a smoothie of chipotle chilies, pineapple and lime juices, garlic, onion, and jalapeño. Roast for 4 hours at 315ºF and...

To round out the meal, I made black beans from scratch and a spicy corn, tomato, and roasted red pepper salad. To make the beans, soak them overnight in enough water to cover by 2 inches. Rinse and drain the beans. Sauté garlic and onion in a large pot until lightly browned. Add the beans and cover with water or stock. Add a bay leaf, salt, and pepper and simmer for a couple hours until tender. In the last 15 minutes or so, add some chopped garlic and cilantro.

The corn salad is pretty basic. Cook corn on the cob and remove the kernels. Toss with chopped cilantro, red onion, jalapeño, tomatoes, roasted red pepper, and lime juice. To roast the red pepper, place it directly on the gas burner and rotated it when the skin blackened. Place the pepper in a tall bowl and cover with plastic wrap. After 20 minutes or so, the skin should peel off easily.

I served this all with some tortillas from Nixtamal and some left over guacamole from my pre-dinner snack. Part 2 of the Mexican dinner series will be coming up shortly.


http://www.tortillerianixtamal.com/