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Grilled smoked pork chops (Eng/Esp)
Pork chops are usually a real treat, and the smoked variety is one of the most popular choices because they only need to be heated—they’re already seasoned—thus eliminating the need to salt, season, and marinate them, as is required with conventional pork chops.
When choosing a smoked chop, pay attention to the amount of fat and bones, since those are included in the price; what we’re really after is the meat, which tends to shrink when exposed to heat. It’s certainly a treat and is quick and easy to prepare, so the hardest part is deciding what to serve with such a succulent dish.
In my case, I opted for some arepas; I love that combination.
Ingredients:
- 2 smoked pork chops
- 200 grams of yellow cornmeal
- Salt to taste
- 3 cups of water
Instructions:
The first thing I did was wash the chops thoroughly to remove any residue from preservatives and also to eliminate any excess salt, since this is a food that has previously undergone a flavoring process, as well as being smoked and then frozen.
Once my chops were washed, I prepared a budare; I’m going to pan-fry them, so I won’t need anything other than a skillet over medium heat.
At the same time, I start making my arepas: in a deep bowl, I add two cups of water, a pinch of salt, and the cornmeal, then begin kneading until the mixture is smooth and lump-free, all while keeping an eye on the chops.
I flip each chop every five minutes so they don’t dry out; the goal is for them to lose as much fat as possible without becoming dry. While this budare was cooking the chops, another one was keeping them company on the burner next to it, with three medium-sized arepas on its surface.
Ten minutes on each side over medium heat was enough to get my arepas ready. I recommend starting this process over medium heat, and once a crispy crust forms, lowering the heat until they’re fully cooked.
In just a few minutes, everything was ready: my arepas with smoked pork chops—a delight for the senses. The smoky aroma filling the kitchen was enchanting, and with the first bite, I was in heaven. Simply delicious!
Las chuletas de cerdo suelen ser una delicia, siendo la opción ahumada una de las más solicitadas debido a que solamente hay que calentarlas porque ya vienen saborizadas, evitando con ello el proceso de salar, condimentar y macerar que requiere la chuleta convencional.
Para seleccionar la chuleta ahumada hay que fijarse en la cantidad de grasa y en los huesos, porque de igual manera va incluído en el precio, lo que nos interesa es la carne, la cual suele mermar en contacto con el calor. Ciertamente es una delicia y es fácil y rápido de preparar, así que lo más complicado es seleccionar el acompañante de tan suculento manjar.
En mi caso me incliné por unas arepas, me encanta esa combinación.
Ingredientes:
- 2 Chuletas ahumadas
- 200 Gramos de harina de maíz amarilla
- Sal al gusto
- 3 Tazas de agua
Procedimiento:
Lo primero que hice fue lavar bien las chuletas para quitar cualquier residuo de aditivos para su conservación y además eliminar cualquier exceso de sal ya que es un alimento que previamente pasó por un proceso de saborización, también por un ahumador y luego por un congelador.
Una vez lavadas mis chuletas, preparé un budare, las voy a asar, así que no voy a requerir nada más que una plancha a fuego medio.
Paralelamente voy haciendo mis arepas, en un recipiente hondo pongo mis dos tazas de agua, el punto de sal, la harina de maíz y comienzo a amasar hasta obtener una mezcla suave y sin grumos, en tanto superviso cómo van las chuletas.
Vuelta y vuelta cada chuleta durante cinco minutos para que no se deshidraten, el objetivo es que pierdan la mayor cantidad de grasa sin llegar a secarse. Mientras este budare cocinaba las chuletas, otro le acompañaba desde la hornilla de al lado con tres arepas medianas sobre su superficie.
Diez minutos de cada lado a fuego medio fueron suficientes para tener listas mis arepas, es recomendable iniciar este procedimiento con fuego medio y una vez que se genere la capa crujiente bajar la intensidad del calor hasta lograr una buena cocción.
En pocos minutos estuvo listo todo, mis arepas con chuleta ahumada, un placer para los sentidos. El aroma del ahumado invadiendo la cocina era encantador y con el primer bocado toqué las estrellas. ¡Sencillamente delicioso!
✓Own photos.
✓Translated with DeepL.
✓Fotos propias.
✓Traducido con DeepL.
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