This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Add the pork pieces to the saucepan over medium heat and simmer for 25 minutes. Transfer to a serving bowl and serve.
Remove the pork from the oven to a cutting board and cut into bite-size chunks.
Put the mixture into large saucepan over medium heat and bring to boil. Lower the heat and simmer for 10 minutes.
Add the Italian dressing and blend thoroughly.
Add the roasted peppers, sesame seeds and boiled vegetables to a blender along with the Worcestershire sauce, hot sauce, oregano, granulated garlic, bread and cilantro leaves. Blend until smooth.
Vigorously mix all the ingredients in a small bowl and set aside.
Italian dressing:
Over an open flame, grill, or griddle over high heat, roast all the peppers, approximately 2 minutes. Add the sesame seeds to a small skillet over low heat and toast. Set aside.
Roasted peppers:
Put the water and tomatoes, onions, garlic, bell pepper, and celery in large pot over medium heat and bring to a boil. Cook for 15 minutes.
Salsa:
Cook's Note: You will prepare the roasted peppers, Italian dressing, and salsa base separately, and then combine them together in the end of the recipe before simmering together with the pork.
After marinating, put the covered roasting pan in the oven and roast for 1 hour while preparing the salsa.
Preheat the oven to 350 degrees F.
Marinade: Put the pork in a roasting pan. Combine all the marinade ingredients in a small bowl. Pour the marinade over the pork and massage it into the meat. Cover and refrigerate for 1 hour.
