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Yuca Tostones with Pineapple & Pork Belly

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

  1. 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

  1. Blend pineapple, paprika, and cumin.
  2. Cover and marinate pork belly for 1 hour or up to overnight.
  3. Sear on each side until cooked all the way through.
  4. Dice and toss with chimichurri

Yuca Tostones

INGREDIENTS

  • Tio Jorge® Yuca Tostones
  • Pork Belly & Pineapple Chimichurri

METHOD

  1. Fry the Yuca tostones at 375f until crispy.
  2. Layer the pork and churri in between the tostones and serve.