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Golden slices of plantain topped with roasted pork drizzled with cilantro aioli served with a side of three-bean salad.
Yield: 4 Servings
Pork Pernil
1 ¾ pound pork butt
1 ½ Tablespoons chopped garlic cloves
¼ teaspoon ground black pepper
¼ teaspoon dried oregano leaves
1 Tablespoon canola oil
1 Tablespoon cooking wine
1 ½ teaspoons sazon con culantro y achiote
1 ½ teaspoons finely chopped chipotle peppers in adobo sauce
Three Bean Salad
¼ cup thawed corn niblets
¼ cup rinsed and drained low sodium chickpeas
¼ cup rinsed and drained low sodium pinto beans
¼ cup rinsed and drained pigeon peas
¼ cup finely diced red onions
¼ cup seeded and finely diced red peppers
¼ cup seeded and finely diced yellow peppers
¼ cup seeded and finely diced orange peppers
2 Tablespoons canola oil
1 ½ teaspoons lime juice
1 ½ Tablespoons finely chopped cilantro
2 Tablespoons peeled, seeded, and diced avocado
¼ teaspoon Kosher salt
¼ teaspoon ground black pepper
Cilantro Aioli
1/3 cup mayonnaise
1 ½ Tablespoons Dijon mustard
1 ½ Tablespoons lemon juice
1 Tablespoon finely chopped garlic cloves
1 Tablespoon chopped cilantro
¾ teaspoon Kosher salt
Tostones
1/3 cup canola oil
1 unripened green plantain, about 13 ounces, peeled and cut into 2-inch chunks crosswise
1 pinch of salt
Pulled Pork Tostones and Three-Bean Salad
8 cilantro leaves for garnishing
Eggs, MSG, Mustard, Soy
Nutritional InformationTo Prepare Pork Pernil:
Wash pork with warm water and pat dry. Make 1-inch slits on top and bottom on pork. Combine garlic, pepper, oregano, oil, wine, sazon con culantro y achiote, and chipotle peppers in adobo until well-blended. Pour over the top and bottom of pork. Evenly rub entire pork, making sure also rub inside the incisions. Place pork in a mixing bowl, skin side down. Tightly wrap with plastic wrap. Place in the refrigerator to marinate for 8 to 24 hours. 4. Remove from the refrigerator. Cover pork with foil. Bake in a preheated 375 degree Fahrenheit oven for 4 to 5 hours or until fork-tender. Remove foil. Increase the oven temperature to 500 degrees Fahrenheit. Cook pork for an additional hour or until skin becomes crispy. NOTE: Pork is ready when it pulls apart with ease. Remove from heat. Let rest for 15 minutes before pulling apart using 2 prong forks. Divide into 8 portions. Serve warm.
To Prepare Three Bean Salad:
Preheat the oven to 425 degrees Fahrenheit. Coat thawed corn with cooking oil spray. Place in a single layer on a parchment-lined sheet tray. Roast for 10 minutes or until the kernels are browned. Stir occasionally to help with even roasting. Cool before using. In a mixing bowl, combine all ingredients until evenly distributed. Cover and place in the refrigerator until ready to use.
To Prepare Cilantro Aioli:
In a mixing bowl, combine all ingredients until well-blended. Cover and place in the refrigerator until ready to use.
To Prepare Tostones:
Place just enough oil in a skillet to coat the bottom. Heat over medium heat. Add plantains. Saute on each side until lightly browned and softened. Remove from skillet and drain on paper towels. Smash each plantain chunk to about half their thickness using the bottom of a coffee cup or small press. Heat more oil in skillet. Add plantain slices. Cook on each side until golden brown. Drain on paper towels. Sprinkle with salt. Serve warm.
To Plate Pulled Pork Tostones and Three-Bean Salad
When ready to serve, place 2 tostones onto the center of a serving plate. Place 1 portion of pork pernil on top of each tostone. Drizzle 2 Tablespoons cilantro aioli across the top of tostones. Garnish each tostone with 1 cilantro leaf. Place 2/3 cup of three-bean salad next to tostones. Enjoy immediately!
