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Mark Miller's Pork with Manchamantel Sauce (McIlhenny Company)

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Pork with Manchamantel Sauce

Mark Miller
The James Beard Celebration Cookbook:
Memories and Recipes From His Friends
By the James Beard Foundation, Edited by Barbara Kafka,
1990, Wings Books

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“I met Mark Miller the first time Jim and I went out to San Francisco to give
two weeks of class together. For some odd reason, we had a day free; it must
have been the weekend between weeks, and we drove out to Berkeley to have
lunch at the restaurant of a young man whose culinary talents Jim extolled
all the way out.
Mark, a former anthropologist, is one more of the fine young cooks who are
the academic world’s loss. Even then, he was experimenting with Southwestern ingredients and flavors, grilled dishes, invented dishes, and traditional dishes,
all with deep flavors and often with a spicy kick. Today, Mark Miller is a great success at Coyote Café in Santa Fe and has written a cookbook as well.”
(Barbara Kafka)

1/3 cup granulated sugar
1 1/2 tablespoon salt
1 tablespoon dried thyme
1/2 tablespoon ground cumin
1 tablespoon broken-up bay leaf
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
2 tablespoons chile powder
4 allspice berries
4 whole cloves
1 stick cinnamon
6 cups water
4 double pork loin chops
Salt to taste
Freshly ground black pepper to taste
3 tablespoons olive oil
Manchamantel Sauce (recipe follows)

Combine all ingredients except pork, salt, pepper, oil, and sauce in a
5-quart container. Add pork, cover, and marinate overnight in the
refrigerator. When ready to serve pork, remove from marinade and
bring to room temperature. Season with salt and pepper.
Preheat oven to 400 degrees F.
Heat oil to almost smoking in a skillet over high heat. Reduce heat to
medium and sauté pork in oil until browned, about 2 minutes per side.
Remove from skillet and place in a roasting pan. Roast for 20 minutes
or until internal temperature reaches 140 degrees F. Alternatively, grill
the chops over a medium-low fire. Divide sauce among four plates,
place pork on top of sauce and serve. Serves 4

Manchamantel Sauce

1/4 pound whole dried ancho chilies
1 quart water
1/4 pound Italian tomatoes
1 clove garlic, smashed and peeled
1 pound fresh pineapple, trimmed, skinned, cored,
and cut into large dice (about 1 3/4 cups)
1/4 pound ripe banana
1/2 large green apple, peeled, cored and cubed
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons cider vinegar
Pinch ground cloves
1/8 teaspoon ground allspice
1 teaspoon salt
1 1/2 teaspoons granulated sugar
1 1/2 teaspoons peanut oil or lard

Preheat oven to 250 degrees F.
Remove stems and seeds from chilies. Place chilies in a roasting pan and
roast for 5 minutes. Place water in a medium pot. Add chilies to the water
and bring to a boil. Lower heat and simmer for 30 minutes. Drain chilies.
Taste liquid. If bitter, discard. If not, reserve and let cool.
Preheat broiler.
Roast tomatoes and garlic under the broiler or in a skillet for about 5
minutes. Place in a food processor along with chilies and remaining
ingredients except oil. Purée until smooth. Add a little of the chile
water if necessary to thin the sauce slightly.
Place the oil in a deep skillet. Heat until almost smoking and add sauce.
Fry for 3 to 4 minutes, stirring constantly. Makes 3 cups.

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