Pork and plantain estofado using an MIC Food toston cup.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with MIC Food and FOH.
Toston Cup
INGREDIENTS
- 1 ea. Large toston cup
METHOD
- Place in oven and bring to temp.
Estofado
INGREDIENTS
- 1 lb. Pork belly, diced
- 8 oz. Steamed plantain, diced
- 6 ea. Garlic cloves
- 2 oz. Ginger, chopped
- 1 cup Soy sauce
- ¾ cup Distilled vinegar
- 1 ea. Bay leaf
- 2 cups Water
METHOD
- Place all ingredients except plantain in pot.
- Bring to a boil then reduce to simmer. Let simmer 2 hours.
- In the last 5 minutes add steamed plantains.
- Scoop into large toston cup.
- Garnish with green onion and sliced chile fresno.
