Haitian Enduie – my version: Remember my post yesterday about the “14 Items that are a must in my Kitchen?” To follow up, here are the recipes (plural) for Cured Spicy Pork or Enduie (Haitian translation). It is in plural because there are 2 recipes. One recipe is with fresh herbs and spices, and the other is with dried herbs and spices.
Both recipes are good and choosing one will depend on taste and preference. The reason why I came up with two recipes is because of laziness. If I am too tired to blend spices, (I know it sounds like I am the one blending and not the blender or the food processor – LOL) I will add a combination of dried herbs with seasoning salt. I use either the seasoning salt from Lawry’s or Cajun Seasoning Spice from McCormick (for disclosure purposes, this is not an advertisement or marketing promotion and this is not a paid review or promotion – I am just sharing my brands of choice). And again I prefer to use these two types of spices because of preference and they do not contain MSG. I do not cook with Adobo Seasoning because I do not care much for the taste. So if you wish to use it by all mean, please do. I cannot attest to the end results for both recipes. Sorry, you are on your own if you choose to add your preferred choice of seasoning salt to either recipe. But feel free to share your opinion.
One other thing I must mention is the cutting of the pork belly slabs or strips if you prefer. A sharp knife or sharp kitchen scissors is needed. Do not bother to try to cut the trips of slabs with a dull knife, you will not have perfect cuts and frustration will empower you. Please, don’t get frustrated when cooking. The kitchen is suppose to be your sanctuary, your world away from other worlds. Having all ingredients ready is a huge plus and especially a sanitized jar. You can use a mason jar or a tight covered jar. As far as storing the spicy pork or “Enduie,” I always keep my jar in the refrigerator. Some people may choose to store it on their countertop or pantry, but I do not. I guess I am a bit anal about leaving it out. Both recipes last me about a month or so depending on how much I use and the dishes I prepare. I am a born Haitian so the usual rice and beans and bean puree are always on the menu and therefore the “Enduie” is always being used.
I have started incorporating the “Enduie” in other recipes and I am truly amazed on how it compliments other dishes from other countries or ingredients from other countries. Before I can start posting my creations, I must make sure that the recipes are accurate and convenient for anyone who wishes to try them. Lastly, the recipes are by choice only, you don’t necessarily have to make any of the recipes to cook like a Haitian person. It is just an idea to expand your cooking skills. Before ending this post, I must share this wonderful tip. You can also use the fresh spice blend I posted a few weeks ago as a substitute if you don’t want to make extra spices. Have fun cooking in the your kitchen.
Notes: I am not a chemist, biologist or nutritionist, this recipes have not been tested in a lab. Anyone can come up with his or her own special blend to make Enduie or Cured Spicy Pork.
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