{"id":1001,"date":"2012-02-20T19:02:27","date_gmt":"2012-02-20T19:02:27","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=1001"},"modified":"2016-05-18T01:59:30","modified_gmt":"2016-05-18T01:59:30","slug":"lomo-cedo-picante","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/lomo-cedo-picante\/","title":{"rendered":"Velez-Malaga Lomo Cerdo Picante"},"content":{"rendered":"<p>When we lived in Spain for two years, we had a &#8220;favorite&#8221; Chinese restaurant that we frequented while living in Velez-Malaga, Spain. Nie Xun Zhie (locally called Xi Xie) was a very authentic Chinese restaurant, where they all spoke&#8230; you got it&#8230; Spanish.. This as close as I can recreate to my favorite dish that I got every time we went there.<\/p>\n<p><strong>INGREDIENTS<\/strong><\/p>\n<ul>\n<li>Whole grain rice (not quick cook)<\/li>\n<li>1 carrot (julienne strips then diced &#8211; aka riced)<br \/>\n<strong>MEAT TOPPING<\/strong><\/li>\n<li>1 thin Pork cutlet<\/li>\n<li>1\/2 onion (thinly sliced)<\/li>\n<li>1 stalk celery (diced)<\/li>\n<li>5 small hot chili peppers (minced)<\/li>\n<li>1 clove garlic (diced)<\/li>\n<li>EVOO<\/li>\n<li>diced scallion<br \/>\n<strong>SAUCE<\/strong><\/li>\n<li>1 tsp (to taste) Siracha<\/li>\n<li>2 TBL Soy sauce<\/li>\n<li>1 TBL tomato paste<\/li>\n<li>1 TBL Corn starch<\/li>\n<li>2 TBL Rice Wine Vinegar<\/li>\n<li>1 tsp Sugar<\/li>\n<li>zest and juice from one lime<\/li>\n<\/ul>\n<p><strong>STEP BY STEP<\/strong><\/p>\n<ol>\n<li>Start rice cooking. This will take about 30 minutes.\u00a0 Stir rice at 15 minutes, then continue with preparation.<\/li>\n<li>15 minutes from completion of rice, heat oil in saute pan<\/li>\n<li>Sweat onions over low heat<\/li>\n<li>When the onions START to become translucent, add celery<\/li>\n<li>Stir to combine (30 seconds) then add chili peppers<\/li>\n<li>Stir to combine, then add garlic<\/li>\n<li>Cook 1 more minute, then remove from heat<\/li>\n<\/ol>\n<p>Once you become familiar with this recipe, you can start Step 8 at the same time as Step 2<\/p>\n<ol>\n<li value=\"8\">Heat cast iron skillet to high heat<\/li>\n<li>Sear pork over high heat in lightly oiled pan just until edges start to curl<\/li>\n<li>Flip and cook about half the time the other side cooked<\/li>\n<li>Remove from heat and place on cutting board to let juices redistribute for about 5 minutes.<\/li>\n<li>Cut pork into thin strips, then into small cubes, then mince a bit more<\/li>\n<li>Combine both onion mixture and pork into saute pan over LOW heat<\/li>\n<li>Put carrots into skillet pork was cooked in and put over medium heat<\/li>\n<li>Mix soy, corn starch and sugar in small bowl<\/li>\n<li>Mix in with pork mixture and stir until it starts to thicken<\/li>\n<li>Mix riced carrots into the rice, reserving some for garnish<\/li>\n<li>Server mixture over rice and top with carrot rice and scallions<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>When we lived in Spain for two years, we had a &#8220;favorite&#8221; Chinese restaurant that we frequented while living in Velez-Malaga, Spain. Nie Xun Zhie (locally called Xi Xie) was a very authentic Chinese restaurant, where they all spoke&#8230; you got it&#8230; Spanish.. This as close as I can recreate to my favorite dish that &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/lomo-cedo-picante\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Velez-Malaga Lomo Cerdo Picante&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[171],"tags":[],"class_list":["post-1001","post","type-post","status-publish","format-standard","hentry","category-world-cuisine"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/1001","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=1001"}],"version-history":[{"count":7,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/1001\/revisions"}],"predecessor-version":[{"id":12135,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/1001\/revisions\/12135"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=1001"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=1001"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=1001"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}