FEATURED RECIPES

Chilled Avocado Soup with Roasted Pork Jowl Adobada

Chef Javier Plascencia

Chilled Avocado Soup with Roasted Pork Jowl Adobada

By Chef Javier Plascencia

Serves 6.

Avocado Soup Deconstructed

Pork Jowl Adobada

INGREDIENTS

  • 2 ea. Pork jowls cut into 2 or 3 oz pieces
  • 2 ea. Lightly crushed garlic cloves
  • 1/4 ea. Yellow onion
  • 1 ea. Bay leaf
  • 1 tsp. Black peppercorns
  • tt. Salt
  • 4 ea. Guajillo chillies
  • 2 cups Water
  • Lard

DIRECTIONS

  1. Preheat oven to 350°F.
  2. Place the cut pork jowls, garlic, onion, guajillo chilies, bay leaf, and peppercorns in a high-sided ovenproof pan with enough room for the jowls to move around.
  3. Add water to pan and completely immerse the jowls. Cover the pan with a tight-fitting lid and place in oven to braise for 3 1/2 to 4 hours, or until a paring knife slides through the meat easily.
  4. Remove the jowls from the liquid and place cuts on plates. Press the jowls with an additional plate and a heavy pot on top and refrigerate overnight. Blend the curing liquid.
  5. Season jowls with salt and add the blended curing liquid.
  6. Heat lard in a pan over high heat and sear the jowls for 5 minutes with the fatty side down. Place the pan in the oven and roast for an additional 5 minutes, or until crispy, golden and heated through.
  7. Slice seared pork jowls and keep warm.

Chilled Avocado Soup

INGREDIENTS

  • 3 ea. Ripe Mexican avocados (Hass preferably) cut into chunks
  • 3 cups Light vegetable broth
  • 1 cup Whole milk
  • 3 tbsp. Fresh lime juice
  • 1/3 cup Fresh cilantro leaves
  • 1 tsp. Ground cumin
  • tt. Sea Salt
  • Micro cilantro or arugula
  • Edible flowers
  • Extra Virgin Olive Oil

DIRECTIONS

  1. Combine ingredients in a blender and mix until silky smooth.
  2. Cover avocado mixture and refrigerate for 2 hours or until completely chilled.
  3. Pour soup into serving bowls. Top each serving with the pork jowl adobada, drizzle of Extra Virgin Olive Oil, edible flowers and micro greens.

Chef Javier Plascencia is one of Baja California and San Diego’s top chefs. His soon-to-open, Bracero Cocina de Raiz, is one of the region’s most hotly anticipated restaurants. Learn more about him on his Chef’s Roll profile.

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