Yuca tostones with pineapple marinated pork belly and a pineapple chimichurri.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen Series and is made in partnership with MIC Food.
Connect with MIC Food’s corporate chef here.
Pineapple Chimichurri
INGREDIENTS
- 1 half Pineapple, diced 1/4 inch
- 1 cup Olive oil or neutral oil
- 1/4 cup Red wine vinegar
- 1 tbsp. Dried or fresh chopped oregano
- 1 tsp. Chili flake
- 5 cloves Garlic, sliced
- 1/2 bunch Parsley, chopped
- Salt to taste
METHOD
- Mix ingredients together and set aside
Pork Belly
INGREDIENTS
- 1 lb. Pork belly ,sliced thin
- 1 half Pineapple, cubed
- 1 tbsp. Smoked paprika
- 1 tsp. Cumin
METHOD
- Blend pineapple, paprika, and cumin.
- Cover and marinate pork belly for 1 hour or up to overnight.
- Sear on each side until cooked all the way through.
- Dice and toss with chimichurri
Yuca Tostones
INGREDIENTS
- Tio Jorge® Yuca Tostones
- Pork Belly & Pineapple Chimichurri
METHOD
- Fry the Yuca tostones at 375f until crispy.
- Layer the pork and churri in between the tostones and serve.
