Tag: boma

Pepper Pot Pork Chops

Pepper Pot Pork Chops

This afternoon I decided it was time to try another grill recipe. Since I found two lovely butterfly pork chops at the store the other day, I went on the hunt for a recipe on my list of recipes to attempt – and came across Pepper Pot Pork from Boma! So far, all the things I’ve made from Animal Kingdom restaurant recipes have been awesome. Pepper Pot Pork was not a disappointment!

The original recipe calls for a pork roast and its cooked differently. There are also some differences in the seasonings. But this recipe was really delicious and perfect for the grill on a warm spring evening. (Though it was pretty hot today – we’re quickly working at skipping spring and heading straight for summer!)

The first thing you need to do is pull out a bowl or (my preference) a resealable gallon baggie, and mix up the marinade. This part is easy. Just dump all the ingredients into the bag and then add the pork chops. You can mix it separately in a bowl and pour it in, but this works just fine. I made sure I massaged the pork chops a bit to distribute all the spices and make sure they were covered, but that’s as much fussing as you need to to.

Once its in the marinade, put it in the fridge and leave it for anywhere from 2-4 hours. I recommend putting that baggie down in a bowl, just in case, but its up to you. I only needed the bag to leak once to make me err on the side of caution. No one wants to clean marinade and meat juice from the fridge. Seriously.

So you’ve got a couple hours to kill. Read a book, watch a movie, do something productive. Take a nap. Whatever. When the time’s up, you’ll need to prep your grill, as well as your sauce.

The sauce is also pretty easy – don’t let me list of ingredients throw you off. Just dice your onions and peppers, put your olive oil in the pan and saute them until they begin to get a little tender – anywhere from 5-10 minutes. Once that’s done, you just add all the rest of the ingredients. Make sure all the spices are well mixed in, and let it come to the boil. Once it does, turn the temperature down to medium low and let it simmer for 5-7 minutes. Don’t let this reduce too much – you’ll run out of sauce!

Once its has simmered, you’re going to make a cornstarch slurry – a tablespoon of cornstarch in a couple tablespoons of water or cold stock. Mix it until its smooth, and then pour in about half. Make sure you mix it as you pour it into the pan. At this point, you can add more cornstarch for a thicker sauce, or leave it as is. The thickness is all personal preference! Once you have your cornstarch mixed in, cook about two more minutes and then remove from the heat.

While your sauce is cooking, you’re going to grill the pork chops. I made this with butterflied pork chops and they worked beautifully. There are only two in this recipe, but if you need more, just adjust the amounts as you need to. Its pretty easy to double or even triple it, and it should work out just fine.

I serve this with rice made with vegetable stock, because if I can use flavor instead of water, why not? There is a lot of flavor going on here, so you don’t need seasoned rice. (Though if you want to, do what makes you happy!)

I’m enjoying the grilling part of these recipes because my husband is the grill master (so he’s in charge of cooking that part) and because there is one less dish for me to wash when its all over. Priorities, right? ūüėČ But whether it is grilled or cooked on the stove top, the flavors are fantastic!

This recipe does differ from the original, which you can see at AllEars.Net if you like. All the same, its a really tasty recipe. I hope you try it, and if you do, I’d love to hear what you think!

Disney Pepper Pot Pork Chops

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Pepper Pot Pork Chop
Prep Time
30 mins
Cook Time
20 mins
Total Time
4 hr 50 mins
 
Adapted from the Pepper Pot Pork recipe from Disney's Boma.
Course: Main Dish
Servings: 2 people
Author: cookwcharacter
Ingredients
Marinade
  • 1.5 pound butterfly pork chops
  • 1/2 c soy sauce
  • 1 tbsp brown sugar
  • 1/4 tsp ground black pepper
  • 1/4 tsp sea salt
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tbsp sweet chili sauce
Sauce
  • 1 c chicken stock
  • 1 c vegetable stock (you can just substitute 2 c chicken stock)
  • 1/4 tsp smoked paprika
  • 1/8 tsp garlic powder
  • 1 tsp sweet chili sauce
  • 1/4 c soy sauce
  • 1 tbsp sugar
  • 1 diced bell pepper (I prefer yellow or red, but any color is fine)
  • 1/2 diced sweet onion
  • 1/4 tsp ground ginger
  • 1 tbsp cornstarch (Hold until the end, then mix with 1 1/2 - 2 tbsp water)
Instructions
Pork Chops
  1. Combine all the ingredients in a gallon resealable baggie. Add pork chops and massage marinade in, making sure that spices and sugar are well mixed.
  2. Place in refrigerator for 2-4 hours. When the time is up, you'll cook the pork chops on a grill, or saute in a pan. Either way, you'll want to cook to an internal temperature of 160 degrees.
  3. Take off heat and allow the pork chops to rest for 5-10 minutes.
Sauce
  1. Dice onions and peppers together, and saute in a non stick skillet in about 1 tablespoon of olive oil. Cook these for around 5-10 minutes, until they begin to soften.
  2. Add in the remaining ingredients for the sauce, except the cornstarch slurry. Allow to come to a boil, turn the heat down to medium low, and simmer 5-10 minutes.
  3. Add the cornstarch slurry, stirring in until you reach the consistency you like. Start with half the mixture, and add more as you need.
  4. Cook 1-2 minutes longer, then remove from heat. Serve with pork and enjoy.

 

Boma Marinated Flank Steak

Boma Marinated Flank Steak

This recipe is AWESOME. It is the Durbin¬†Marinated¬†Flank Steak from Walt Disney World’s Boma restaurant, though I’ve adapted the recipe found on AllEars.net and in my Disney cookbooks. If you can, I definitely would try it! And I must apologize, because this recipe was previously posted on my website, but after updating earlier this week, I realized that I lost three recipes! So this is actually a repost, and I am sorry for the inconvenience! Either way, it is still delicious, and you should still try it!

I mean, my husband ate three plates full, and it totally sold him on my new blogging endeavor. Seriously. If that isn’t a pretty good endorsement, I don’t know what else might be!

The prep work for this is pretty easy. You don’t have to measure everything out into bowls or on a plate like I did here. I just though it looked prettier than the disaster that it would be to take a photo of my spice cabinet. ¬†Someday I’ll get around to fixing that.

Most of these spices aren’t too strange. But if you’re like me, cardamom isn’t something you always keep in the cabinet. I’ve only recently decided I like this spice (after years of professing to hate it), at least when mixed with other things, and I nearly left it out when I saw the price tag at the store. But its worth it. Really. Just go buy the bottle, and I promise I’ve got more recipes that call for cardamom, so you won’t feel like you’ve paid so much for just this one thing.

Though once you taste it, you’ll make it again. We’re already planning to have it at our Moana dinner and movie night, even though its not strictly matching the theme. Its just too tasty to not have!

Anyway, start out by prepping things. Pull out a bowl and a gallon sized resealable baggie. You can just put this in the bowl if you want, but I have a tendency to make big messes, so I like to put it in the baggie. Then the bowl. Because sometimes baggies leak. Ask me how I know.

I chopped the garlic and ginger and got those ready because that’s really the only thing that takes any time. And a tip – use a spoon to peel the ginger. Just scrape the skin off – its so thin it doesn’t take much effort.

Once you have that chopped up, put it in a small mixing bowl. Measure in all the dry spices, and then your liquids. Mix it up well with a whisk. Normally I’d tell you to dump it all in the bag and mush it around. But this does have quite a lot of spices in it, so I find that whisking does seem to help distribute everything.

Put your flank steak in the baggie and then pour the liquid over it. Massage things in a bit, and get as much air as you can out (without spilling!) and seal the bag. Stick it in the bowl, and put everything in the fridge. I left mine for only about 4 hours. I’d recommend overnight. It was AWESOME at 4 hours. But I think that it would be even better and a little more tender if it was left longer.

Once you’re ready to cook, go out and start the grill. Or have the designated grill master do it. In my house, that’s my husband’s domain, so he was in charge. It only takes about 10 ish minutes on each side, depending on how done you want the flank steak to be.

Once you bring it in off the grill, let it sit for 10 minutes (really it should be like 15 , but who can wait that long?). Don’t do anything with it until that time is up. It makes a difference in how juicy it is. Honest. Then, slice it thinly across the grain and try not to eat the whole thing alone.

If you try this, and I think you should, please let me know what you think!

Disney Boma Marinated Flank Steak

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Boma's Durbin Marinated Flank Steak
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

This recipe is adapted from the Durbin Marinated Flank Steak recipe found online at All Ears.net, and the recipe found in _____________.

Course: Main Course
Cuisine: African, Disney Dishes
Servings: 2 people
Author: cookwcharacter
Ingredients
  • 1 -1.5 pound flank steak
  • 1/4 c neutral oil (canola, safflower, vegetable oil)
  • 1/4 c malt vinegar
  • 1/4 balsamic vinegar
  • 1/4 c soy sauce
  • 2 T teriyaki sauce
  • 2 T ground cardamom
  • 2 T crushed red pepper
  • 1.5 T dried thyme
  • 1.5 T turmeric
  • 1.5 T ground coriander
  • 1/4 c minced fresh ginger
  • 1/4 c minced fresh garlic
Instructions
  1. Whisk all the wet ingredients together in a large bowl. Add in the remaining ingredients and whisk until combined.
  2. Put the flank steak into a large gallon baggie, and pour in the marinade. Get as much air out of the bag as possible and massage it a little.
  3. Put the marinating steak into a shallow dish where it can lie flat, and marinade for at least 5 hours, up to 24 hours.
  4. Heat a grill to around 375 degrees. Put the steak on and cook for 5-6 minutes on each side for medium well. Adjust your time to suit the desired level of doneness.
  5. Let rest 10 minutes, and then slice thinly, being sure to go against the grain.
  6. Devour!