Pork Belly Tacos with Mojo Aioli
Pork Belly Tacos with Mojo Aioli
- 3 Tbsp. cooking oil
- 1 lb. pork belly
- 3 cloves garlic, minced
- ½ cup guava paste
- ½ cup hot sauce
- 10 flour tortillas
- ½ carrot, shredded
- ½ cucumber, small diced
- ½ cup cotija cheese
- Mojo Aioli (recipe below)
Mojo Aioli
- 8 egg yolks
- 10 cloves garlic
- 1 oz. blended oil
- 1 Tbsp. dry white wine
- 1 lime, juiced
- 1 tsp. black pepper
- 1 tsp. oregano
- 1 tsp. cumin
- 1 tsp. adobo seasoning
- Pinch of salt
- 2 cups masa flour
- 1 ½ cups water
- 1 ½ cups thinly sliced prosciutto
- ¼ cup chopped white onion
- 1 cup shredded mozzarella cheese
- ¼ cup chopped poblano peppers
- ¼ cup canola oil
- 12 ½ inch slices baguette
- ½ cup fig flavored goat cheese
- 6 oz. deli turkey
- 2 oz. dried figs, chopped
- 1 oz. baby arugula
- 2 oz. chopped pistachios
- ½ teaspoon olive oil
- ½ teaspoon lemon juice
- salt and pepper to taste
- 1 lb deli turkey, sliced
- 3 ea avocado
- 1 lb Aged cheddar, cut into 1 oz sticks
- 1 ½ cups All-purpose flour
- ½ cup buttermilk
- ¼ cup cornstarch
- 1 cup club soda
- Salt and pepper, to taste
- 4 quarts vegetable oil to fry
- 1 oz fresh cilantro, chopped
Chipotle Aioli
Yield 1 cup
- 1 cup mayonnaise
- 1 ea lemon, juice
- 3 Tbsp chipotle in adobo sauce, pureed
Tenderloin
- 2 lbs. Pork Tenderloin
- 8 wooden skewers
- 1 bunch cilantro
- 1 bunch parsley
- 1 jalapeño
- 2 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¼ cup sherry vinegar
- ¼ cup lemon juice
- ½ cup extra virgin olive oil
- Salt to taste
Tzatziki Sauce
- 1 English cucumber
- 1 tub Greek yogurt
- 1 bunch mint
- salt to taste
Pork Belly
- 5 lbs. cooked pork belly
- 6 oz. salt
- 6 oz. brown sugar
- 3 tablespoons black pepper
Soy Glaze
- 2 oz. low sodium soy sauce
- 2 teaspoons mirin
- 4 oz. hoisin
- 4 tablespoons honey
- 3 teaspoons sriracha
- 2 teaspoons sesame oil
- 1 teaspoon rice wine vinegar
- 1 tablespoon fish sauce
Sesame Pancakes
- 8.5 oz. all-purpose flour
- 8 oz. hot boiling water
- 3 tablespoons sesame oil
Garnish
- 4 oz. cucumber, julienned
- 4 oz. bean sprouts
- 2 oz. carrots, julienned
- 2 oz. daikon radish, julienned
- ½ bunch scallions
- 1 bunch cilantro
- 2 limes, quartered
Greek Dry Rub Spice Mix
- 1 teaspoon dried parsley
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1 teaspoon marjoram
- 1 teaspoon basil
- 1 teaspoon dill
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 2 teaspoons granulated garlic
- 2 teaspoons dried oregano
Tzatziki Sauce
- 2 cups Greek yogurt (strained overnight)
- 4 garlic cloves, grated or pureed
- ¼ cup chopped fresh mint leaves
- ¼ cup fresh dill
- 2 lemons, zested and juiced
- 1 grated English cucumber
- Salt and pepper to taste
Chicken Wings
- 2 dozen Smoked Chicken Wings
- 4 tablespoons extra virgin olive oil
- 2 lemons, zested and juiced
- 1 tablespoon pureed or grated garlic
- Salt and pepper to taste
- 3 tablespoons Greek dry rub spice mix
Garnish
- dill
- mint
- feta cheese
- lemon wedges
- cucumber wheels
- 1 lb. Fully Cooked Pulled Chicken
- ¾ cup apple cider vinegar, divided
- ¼ cup shallots, peeled and sliced
- 2 jalapeños, seeded and sliced
- ¼ cup honey
- 1 Spanish onion, julienned
- 2 cloves garlic, rough chopped
- ½ cup white wine
- 1 can black beans
- ¼ cup water
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 cup sour cream
- 2 avocadoes
- 2 limes, juiced
- 1 bag tortilla chips
- 1 lb. Oaxaca cheese, grated
Ropa Vieja Sauce
- 2 ½ lbs Fully Cooked Pork Shoulder, shredded
- 1 cup diced yellow onion
- 1 cup diced red pepper
- 1 cup diced green pepper
- 1 teaspoon fresh minced garlic
- 1 lime juiced
- 1 cup crushed tomatoes
- 1 tablespoon tomato paste
- 1 cup chicken stock
- ½ cup diced carrot
- ½ cup diced celery
- 2 bay leaves
- 1 small diced jalapeno without seeds
- 1 pinch cumin, oregano, allspice, salt
- ½ cup sliced pimento stuffed green olives, divided
Pickled Red Onion
- 1 red onion, julienned
- 2 cups rice wine vinegar
- 2 tablespoons sugar
Plantain Tostone
- 4 green plantains, peeled and quartered
- 1 gallon peanut oil (or other frying oil)
- granulated garlic to taste
- salt to taste
- ⅓ cup rice vinegar
- 3 tablespoons honey
- ½ cup minced garlic
- 2 shallots, minced
- 2 inch piece ginger, peeled and minced
Pepperoni Falafel
- 1 lb. dry chickpeas
- 4 oz. Pepperoni, diced
- 2 bunches flat leaf parsley
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 1 teaspoon white sesame seeds, toasted
- 1 small yellow onion
- 10 garlic cloves, peeled
- 1 tablespoon baking powder
- 2 fresh lemons, juiced
- salt and pepper to taste
- 4 quarts vegetable oil
Tahini Sauce
- ½ cup tahini
- ½ cup water
- 2 tablespoons lemon juice
- salt and pepper to taste