Cha Cha Bowl

Recipe courtesy of Orlando's Caribbean BBQ
TOTAL TIME: 2 hr 30 min
Prep: 30 min
Inactive Prep: 30 min
Cook: 1 hr 30 min
 
YIELD: 4 to 6 servings
LEVEL: Intermediate

ingredients

PINEAPPLE AND ZUCCHINI SALSA:
  • 2 1/2 pounds zucchini, shredded
  • 1 large carrot, shredded
  • 1/2 pineapple, chopped
  • 1 large yellow onion, chopped
  • 1/2 bunch cilantro, leaves chopped
  • 1 teaspoon chopped garlic
BLACK BEANS:
  • 1 teaspoon chopped garlic
  • Salt
WHITE RICE:
  • 1 tablespoon granulated garlic
  • 1 tablespoon salt
AL PASTOR ADOBO MARINADE:
  • 4 arbol chiles
  • 3 Guajillo chiles
  • 3 ancho chiles
  • 2 chipotle chiles
  • 6 ounces white vinegar
  • 6 ounces pineapple juice
  • 5 ounces water
  • 1 teaspoon black pepper
  • 1/2 teaspoon sugar
recipe tools

Directions

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.

Preheat a grill. Grill pork tenderloin, turning as needed, until it reaches 150 degrees F when measured with an instant-read meat thermometer. Let rest for 10 minutes before dicing into cubes.

To serve:
In 4 or 6 serving bowls, layer rice, beans, and pork. Top with pineapple and zucchini salsa.

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