Pork tostada with avocado, salsa verde and onion
Ingredients
80g Pork belly pieces
34g Salsa verde
30g Avocado mix
3g Pickeled jalapeños
2g Red onion (1mm sliced half moons)
1g Maldon salt
1g Picked coriander
1 Fried 15cm tortila
1/8th Lime wedge
MOP
- Place the pork pieces in the fryer at 180c for 3-4 minutes, the pork crackling needs to be crispy and the pork well browned. Remove the pork from the fryer and into a bowl with the avocado, salsa verde and toss to coat all of the pork pieces with the dressings. Whilst still in the bowl, season the pork with salt and pepper
- Place the pork, avocado and salsa verde mix onto the pre cooked torilla, garnish with coriander and the half moon red onion.
Crispy Roast Pork Belly.
Ingredients
1x Pork belly, bone in, skin on (ensure there are no cuts or tears in the skin
Fine salt to evenly cover the skin
MOP
- Set the rational to 220c, 0% humidity and 1 bar fan (the recipe won’t work if you don’t follow this)
- Place the pork belly in a gastro tray skin side up and stretch out the belly so that the skin is not wrinkled and is a smooth as possible. Cover the skin with the fine salt ensuring a fine layer of salt covers all of the skin. Add 1 inch of water to the tray and place the pork belly in the oven at cook for 90 minutes.
- After 90 minutes remove the belly from the oven. At this point the crackling should start to form, if this is the case remove the salt from the skin and discard. You can gently rinse the skin with small amounts of water to remove the final salt granules or dust it with a Jay Cloth
- Place the pork belly back in the oven ensuring there is enough liquid in the tray to stop the bottom of the pork from burning. Cook the pork for another 45 minutes at 220c, 0% humidity, 1 bar fan. After this time the skin should be hard all over with no soft spots and the belly meat should be soft but not falling apart. Use each bone to cut your portions for the main course order and then cube the remainder belly for the starter portions.
Salsa verde
Ingredients
120g Jalapeno
1kg Chopped tomatillo’s
20g Coriander
5g Garlic
20g Oil
MOP
- Chop all ingredients until the consistency of small dice
- Add all ingredients to a sauce pan and fry with the vegetable oil to bring out the flavours - roughly 4-5 minutes
- Season to taste with salt & black pepper
Jalapeno, sliced and pickled
- Slice the Jalapeños to 2mm sliced on the angle, put them in a pickling liquor of 60g water 100g white wine vinegar and 30g sugar, leave for 30 minute before service.
Deep fried tortilla
- Deep fry the corn tortillas 2 at a time until they are golden and crisp. Must not be soggy (discard if not)
Allergies: Sulphites