Toro Toro Mojo Pork Chop with Plantain Puree and Hot Sauce Vinaigrette Recipe – Downtown Miami

 

Toro Toro Mojo Pork Chop with Plantain Puree and Hot Sauce Vinaigrette
Photo Credit: Toro Toro

Ingredients:

8 oz. Marinated Pork Chop Blade
2 oz. Plantain Puree
3 pc Fried Ripe Plantains
1 oz. Hot Sauce Vinaigrette
1 oz. Butter
1 oz. Papaya Slaw Cilantro Leaves

Directions

Marinate the pork chop and let it rest in the marinade in the refrigerator. Season the pork chop well with salt and black pepper. Brush with oil and grill on both sides and finish cooking in the oven until the desired temperature. In a saucepot, heat the hot sauce with the butter until warm and the butter is fully incorporated. In another pot heat the plantain puree with some chicken stock if necessary. Fry the ripe plantain and plate as in the picture.

Plantain Puree Recipe 

1 lb. Ripe yellow plantains
1 cup heavy cream
1 cup chicken stock
2 oz. Butter
0.3 oz. Salt  60
0.2 oz. Orange zest
Pinch of Cinnamon, ground
Pinch of Rosemary, chopped

Directions:

Cut the plantains into small pieces and cover them with heavy cream. Add the remaining ingredients and cook until the plantains are tender. Blend and puree.

Hot Sauce Vinaigrette Recipe

2/3 cup white wine vinegar
0.4 lb yellow peppers
3 oz. Orange habaneros
2.3 oz. Onion
1/3 cup white wine vinegar
0.3 oz. Salt
0.3 oz. Orange peel
0.07 oz. Guar gum
0.04 oz. Garlic

Directions:
Combine habanero, white wine vinegar, garlic, and salt in the blender and puree into a medium-coarse mash. Cover tightly in a plastic container and put above the flat top for 12 hours to ferment. Return to blender with second set and puree until completely smooth, then pass through a chinois, pushing for total extraction. Whisk in guar. Store refrigerated until needed.

Mojo Marinade Recipe

1 cup blended oil
4.2 oz. Caramelized onion
½ cup Orange juice
¼ cup Lemon juice
1.8 oz. Roasted garlic
0.07 oz. Ground cilantro
0.07 oz. Dry oregano
0.07 oz. Black pepper
0.07 oz. Ground achiote

Directions:

Mix all the ingredients and blend, keep refrigerated until needed. Use as necessary to marinate the pork prior to cooking.
Enjoy!

Zulma Torres

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