Grilled Pork Shoulders with Chimichurri Sauce
Chimichurri is a type of Argentinian sauce made up of chopped parsley, cilantro, garlic, olive oil, oregano and vinegar usually served on grilled meat. Though it goes well with any meat its best suited for grilled pork and beef. This sauce reflects the Italian influence on the cuisine of Argentina where it seemingly nearly similar to the other green sauce we know of, the pesto where parsley and/or basil are also combines with garlic and other seasonings in olive oil.
Having said that the exact origins of the sauce remained a mystery but there are several popular stories that suggest so and here are some:
- Jimmy McCurry – There was one Irishman named Jimmy McCurry who had travelled to Argentina with native troops when they the country was struggling for independence. It was believed that he created the sauce and his name was quite a tongue twister for the locals calling it “Chimichurri” instead.
- Jimmy Curry – English importer of Argentine beef, similar to the Jimmy McCurry story the locals had a hard time pronouncing the name so the J’s turn into ch’s
- Tximitxurri – This is a Basque word meaning “a mixture of several things in no particular order”, it was believed that it was brought over by the Basque settlers that arrived in Argentina in the 19th century.
- Che mi Curry – The British prisoners were captured after the British invasions in Argentina believed to had named the sauce, it was said that these prisoners told this to their captors this words “Che mi Curry” when they asked for a condiment for the food that was served to them, that term was a mix of English, aboriginal and Spanish words and if translated means “Hey give me condiment or give me curry”.
Now what story do you think was the most possible?
For me it looks like it came from a wrong pronunciation as there were two Jimmy stories and definitely it must have a foreign origin as all of those stories were of foreign influences.
Chimichurri like I mentioned above can be used in any meats though we mostly see them served with beef. It’s a good sauce that adds flavour and moisture to a simple grilled meat but when making one at home make sure make it two days ahead of time before using as the flavours further develop. Do not use processed ones you buy in supermarket as the difference in flavour is noticeable, nothing beats the taste of fresh herbs.
- ½ packed cup cilantro
- ¼ packed cup flat-leaf parsley
- 2 tbsp chopped fresh oregano
- ½ cup red wine vinegar
- 4 cloves garlic, minced
- 1 shallot, minced
- 1 red chilli, finely chopped
- ¾ cup extra-virgin olive oil
- freshly ground black pepper
- sea salt
- 1½ kg pork shoulder chops, at least 1 inch thick cuts
- freshly ground black pepper
- In a food processor combine all Chimichurri ingredients, process until just combined. It should resemble like it’s finely chopped not like a paste. Remove from the food processor then place in a glass container covered, let it stand overnight.
- Season pork shoulder chops with salt and freshly ground black pepper, prepare your grill and grill pork shoulder for 4-5 minutes on each side or until cooked.
- Thinly slice pork shoulders then serve with Chimichurri.