EPICURIOUS & RECIPES
A Guide to Dining in SW Florida
PULLED PORK TOSTONES
4 green plantains Vegetable oil Salt to taste Fresh lime juice to taste
Peel plantains (may need to boil in water for 20 seconds to soften the skin), slice into ½-inch pieces. Heat oil to 350 degrees and fry until soft all the way through. Take out of oil and drain on paper towels. Take the plantains between 2 sheets of wax paper and flatten to form a serving vessel. Deep fry again until crispy. Once out of fryer, drain oil and place in bowl. Season with salt and lime juice.
Black Bean Purée
1 cup cooked black beans ¼ yellow onion 1 clove garlic, minced 1 tablespoon green chilies 1 teaspoon cumin 1 teaspoon chili powder
Sauté onion and garlic in pan with oil. Add all remaining ingredients and cook for 15 minutes. Take off heat and place into blender. Purée until smooth or desired consistency. Add water if necessary.
4 pounds bone-in pork butt 2 cups orange juice ½ cup lime juice ½ cup lemon juice 1 sprig rosemary 2 tablespoon sambal (chili garlic sauce) 1 tablespoon salt 1 tablespoon ground black pepper
Place pork in pan and add all remaining ingredients. Season top of pork generously with salt and pepper. Then cover with parchment and foil and place in preheated oven at 350 degrees. Cook for 3 hours or until tender (when bone pulls out easily). Pull out of braising liquid and pull fat off top of pork. Take rest of meat and shred, then set aside until needed.
½ red onion, sliced 1 cup red wine vinegar ½ cup red wine 1 cup sugar
Place vinegar, wine and sugar in pot and place on stove. Bring to a boil, then pour over onions. Let sit for 15 minutes.
Arrange tostones on a platter. Dollop each with teaspoon of black bean purée. Then top with tablespoon of pulled pork and pinch of pickled onion. Finish by garnishing with Cotija cheese and chopped cilantro.