RECIPE: Fuzio's Firecracker Pork Fusilli

Okay guys, when I made this, it turned out 98% exactly like how we'd get it at Fuzio, except you can actually get more than 4 or 5 pieces of meat.  hehe

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Firecracker Pork Fusilli (Fuzio)


Ingredients :

• 2 lb pork tenderloin, sliced into ½" thick medallions

For marinade :

• 4 cloves garlic

• 1 green onion, puréed

• 1 medium brown onion, puréed

• 1 ½ cups tightly packed fresh cilantro

• 2 ½ tbsp freshly grated ginger

• 2 cups pineapple juice

• 1 cup soy sauce

To serve :

• 1 lb cellentani pasta

• 1 cup sour cream

• fresh cilantro, to garnish, optional

Preparation and Cooking Instructions :

1. For marinade : Purée green and brown onions and garlic in food processor until mushy. Slowly add the cilantro leaves until blended in.

2. Combine pineapple juice, soy sauce, ginger, and purée in a container large enough to fit pork fillets. Add pork fillets, covering them. Marinate pork tenderloin for 24 hours.

3. After marinating, separate the pork and marinade ( reserve the marinade).

4. Sear the pork fillets in a thin layer bubbly hot cooking oil until brown on both sides ( about 30 seconds per side)

5. Return the reserved marinade back to the pan. Cover and stew for 2 hours.

6. In the meantime prepare the Habanero pesto below.

7. After 2 hours of stewing the pork fillets, separate stew liquid and pork. Reserve the stewing liquid.

8. Separate the pork tenderloin fillets into chunky strands and set aside.

9. Strain the stew liquid then let settle in a tall container. Remove as much of the separated fat with a spoon as possible.

10. Boil the strained liquid in a lidless saucepan at a low boil to reduce in quantity for 15 minutes. Add a little cornstarch if you want to thicken it further .

11. Meanwhile, cook the cellentani pasta according to package directions.

Habanero Pesto

Ingredients :

• 1 tightly packed cup cilantro leaves

• 2 cloves garlic, minced

• 1 habañero chili, seeded, minced

• up to ¼ cup olive oil

Preparation and Cooking Instructions :

1. Combine the garlic and chilies in the bowl of a food processor and blend into a smooth paste.

2. Add and blend in cilantro leaves in small batches.

3. As mixture becomes very thick, add olive oil until desired consistency is reached. Set aside.