Three Sauces for Pork


To go along with the Oven Roasted Pork Shoulder Blade, I served three different sauces:  Argentinian parsley-based chimichurri; sweet, salty, tart Vietnamese nuoc cham; and a Cuban citrus-based mojo.  Even though the post is titled "Three Sauces for Pork", the uses for these sauces is only limited by your imagination.  We enjoyed them on our rice, salmon, chicken, vegetables, baked potatoes, eggs, even polenta!

Finally, in each of the recipes, there is a suggested refrigerated shelf life erring on the conservative side.  But based on my own personal experience, all of the sauces lasted anywhere from 2-3 weeks longer.  Just use your common sense and do a sniff and taste test.


Chimichurri Sauce  
Adapted from Sauced: Chimichurri Sauce
Makes 1 cup

In a food processor combine and pulse until finely chopped:
1/2 cup flat-leafed parsley, washed and dried
1/2 cup cilantro, washed and dried
4 cloves garlic, peeled

Transfer to a medium bowl and whisk together with:
2 teaspoons dried oregano
1/2 cup extra-virgin olive oil
1/4 cup freshly squeezed lemon juice
1 teaspoon Kosher salt

Let stand for 1 to 2 hours before serving to allow the flavors to develop.  Store any unused quantity covered and refrigerated for up to 2 days.




Nuoc Cham  
Adapted from Sauced: Nuoc Cham
Makes about 1 cup

Place in a mason jar with lid and shake to combine:
1/2 cup hot water
1/4 cup sugar
1/4 cup freshly squeezed lime juice (about 2-3 limes)
Take a taste and see if it tastes like a limeade.  Adjust sugar or lime to balance out the tart and sweet flavors.

Add to mason jar and shake again to combine:
1/4 cup fish sauce
1 clove garlic, minced
1 Bird's Eye chili pepper (Thai chili), minced (optional)
Taste again and adjust to your liking.  Can be stored covered and refrigerated for up to one week.




Mojo Sauce
Adapted from Sauced:  Mojo
Makes about 1 cup

Note:  If you can't find sour orange, also called bitter orange, Seville orange, or bigarade orange, use the substitute given below.

Smash together in a mortar and pestle until smooth:
8 cloves garlic, minced
1/2 teaspoon salt
If you don't have a mortar and pestle, you can also do this on a wooden cutting board and use the side of a chef's knife to mash and scrape the minced garlic and salt into a paste.

Place garlic/salt paste in a glass mason jar along with:
2/3 cup fresh sour orange juice,
   or substitute with 1/3 cup fresh grapefruit juice and 1/3 cup fresh lime juice
1/3 cup olive oil
1/2 teaspoon dried oregano
1/2 teaspoon cumin
Cover jar with lid and shake to combine.  Season with kosher salt and pepper to taste.  Let sit at room temperature for 30 minutes to allow flavors to develop.  Can be stored covered and refrigerated for up to one week.




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