Guajillo braised pork shoulder, pickled onion, feta crema, feta cheese, tomato, jalapeno, and cilantro.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with MIC Food and FOH.
Pork Shoulder
INGREDIENTS
- 1 ea. Pork shoulder from local butcher or grocery, cubed in large chunks
- 4-5 ea. Guajillo chiles
- 4 ea. Garlic cloves
- 1/2 ea. Onion sliced
- 1 packet Pork bouillon
- Water to cover
METHOD
- Place ingredients into a pressure cooker.
- Cook on high pressure for 40 minutes. Remove.
- Blend braising liquid and place in a fitting size pot and reduce to sauce consistency.
- Place the cooked pork should in that pot. Slowly let simmer to coat.
- Place in butter and a dash of your favorite vinegar to finish.
Feta Crema
INGREDIENTS
- 1 cup Feta
- 1 cup Heavy cream
METHOD
- Bring cream to a boil/scolding point.
- Place over feta in a blender. Blend.
Pickled Onion
INGREDIENTS
- 1 part Water
- 1 part Red wine vinegar
- ½ cup Red wine
- 1 ea. Onion sliced thin
METHOD
- Bring liquid ingredients to a boil and pour over sliced onion in a bowl or demi (or place onion in pot off heat).
- Let cool and sit for 1 hour + in refrigeration.
Yuca Cheese Bites
INGREDIENTS
- Yuca Cheese Bites from MIC Food
METHOD
- Fry yuca cheese balls until golden at 350 F or just as cheese wants to release from center.
- Garnish with sliced jalapeno, tomato, feta crema, feta, and cilantro.
