All Things Chill

Quick post. A loosely translated combination of loco moco (Hawaiian “local grind” fare) and pork mojo (Carribean pork)

Marinated pork shoulder with citrus (orange and lime), garlic, vinegar and oregano slow roasted until fork tender. Tostones (twice fried plantain discs), black beans and rice. With all the crazy textures going on, I wanted to top it off with a egg to release all that silky yolk. Served with simple tomatoes in white vinegar (I’m Filipino) and avocado (she’s Californian). lol.

I roasted a 5lb. hunk of meat, surely we didn’t eat it for one night, right? So what’d I do with the leftovers?

That’s tomorrow’s post.

~Spec

This entry was posted on Wednesday, October 1st, 2008 at 10:46 am and is filed under Cheap [and GOOD] Eats, Cooking Culture, Cuisine, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.