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Terra Valentine has been lucky enough to work with chef Christopher Greenwald of Bay Laurel Culinary on special winery events.
"This is a dish that combines the exotic flavors of Africa and India with the common sensibilities of good old American BBQ. Don't be intimidated. Tamarind paste is an ingredient that is very easy to use; all of the hard work (the boiling and straining) has been done for you. Just mix with the sauce and go. The toasted almonds are a common link between far Eastern and local California cuisine. The cut of pork I hvae chosen for this is commonly referred to as boneless country style ribs. Here is it just cut up and skewered for ease on the grill. The cut has a good amount of fat, which keeps it from drying out and of course makes it extra tasty, and is tender enough to cook quickly to a nice medium-medium well. Don't be tempted to put the sauce on too early as the sugar will burn, instead let the dry rub do its share of work and just finish with a nice glaze.
3 lbs Country style pork ribs (boneless)
1 tbl Kosher salt
1 tsp Light brown sugar
1 tbl Ground coriander
Freshly ground black pepper
2 Cloves garlic (minced)
1 tsp Orange zest
1/4 Cup dry red wine
2-3 tbl Tamarind paste
1 tsp Brown sugar
1 tbl Kosher salt
1 tsp Cornstarch mixed with 2 tbl water
1/2 Cup sliced almonds
1/2 Bunch fresh cilantro
Soak about 8 bamboo skewers in warm water for 15 minutes. Cut pork into 2-inch cubes and place in medium size bowl. Combine salt, sugar, coriander and peppers and toss with pork. Skewer marinating pork pieces and place in fridge overnight or at least 8 hours. In a medium saucepan, combine garlic, zest, wine, tamarind paste, sugar and salt and bring to a boil. Make slurry with cornstarch and water and add directly to hot mix stirring rapidly until thickened and then immediately remove from heat and let cool. If sauce is a bit too thick, thin with water.
Light a mesquite charcoal grill (or gas alternatively). Remove pork from fridge while waiting for coals to glow medium high. Clean and oil grill right before placing brochettes over fire. Cook meat until medium, then start applying sauce with brush or mop. Continue to cook a few minutes longer until sauce is caramelized but not burned. Remove pork from grill and let rest 5 minutes. Platter brochettes and top with almonds and sprigs of fresh cilantro. Serve immediately.