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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Alberta LeBlanc & Maw-Maw Ruby
Servings: 6
This is a popular recipe request. This recipe is one of the classics and as with the old recipes, cooks use a lil of this and a lil of that. Between MawMaw and Bert, the beginning of the semblance of a recipe has been created. This recipe calls for an ingredient many Cajun cooks had and that was 'judgement'. Maw-Maw likes what Chef Folse says about grillades — Grillades may be found on the sharecropper's breakfast table or on the grand buffets of New Orleans.
2 pounds pork meat — pork fingers
1 large sliced onion
1 medium sliced bell pepper
1 to 2 large heaping spoons of yellow mustard
¼ to ½ cup white vinegar
salt, black and red pepper, paprika to taste
¼ cup cooking oil
water or chicken stock
Cut meat into serving size pieces or as Bert says chunk it or strip it. Cajuns like to make this with pork, however round steak cut in finger size strips works really well. Combine the rest of the ingredients and refrigerate overnight as refrigeration enhances the flavor of the marinade.
Next day, in a Dutch oven, cast iron pot or magnalite aluminum pot brown the mixture really well in the hot oil. Add water or chicken stock and simmer until the meat is cooked and tender to the touch of a spoon. As the water evaporates in the cooking process, you may need to add water during this cooking process. Go easy..it is better to add a small amount of water at a time. This should come out as a nice pot of browned meat with a thick hearty sauce. Serve over rice or grits. Bert has added a can of Rotel (tomatoes with chili) and has made a grillades sauce piquant.