BBQ Pork Carnitas with Boniato Pancake and Eggplant Escabeche

Menu Part: 
Cuisine Type: 

Enticingly seasoned tender pork is layered between layers of boniato pancakes. Eggplant escabeche on the side is spicy and delicious.


Eggplant Escabeche:
1⁄2 cup olive oil
4 eggplants peeled, cut into 1-in. wheels
2 Spanish onions, diced
4 garlic cloves, sliced
1⁄2 tsp. red pepper flakes
2 bay leaves
1 tsp. oregano
1 1⁄2 cups cider vinegar
3 tbsp. salt


4 garlic cloves, minced
1⁄4 cup parsley, chopped
Juice from 3 oranges
1 cup vegetable oil
1 pork shoulder (about 5 lb.)
2 qt. orange juice
1 cinnamon stick
2 cloves
1 tbsp. fennel seed
1 tbsp. Mexican oregano
2 chipotle peppers
2 cardamom pods
1 qt. tomato juice
2 cups barbecue sauce
4 tbsp. salt

Boniato pancakes:
1 1⁄2 cups boniato puree
1⁄3 cup heavy cream
1⁄2 cup sugar
2 eggs
1 1⁄2 cups flour blended with 1 cup water
2 tbsp. salt
1⁄2 cup egg whites, soft peak
1⁄2 cup heavy cream, soft peak


1. In a skillet over medium-high heat, add oil; sauté eggplant until lightly browned. Add onion, garlic, red pepper flakes, bay leaves and oregano; sauté until tender. Deglaze pan with vinegar; add salt and simmer 3-5 min. Cool; reserve.

2. In a bowl, mix together garlic, parsley, orange juice and oil. Rub mixture over pork shoulder and marinate refrigerated 48 hr.

3. In a separate bowl, combine orange juice, cinnamon, cloves, fennel, oregano, chipotle peppers, cardamom, tomato juice, barbecue sauce, salt and cilantro; reserve.

4. Roast pork in a shallow pan at 400° F. until brown on all sides. Transfer pork to braising pan; add reserved orange juice mixture. Bring to a simmer and cook, covered, 1 hr.

5. Remove pork from liquid and chill. Reduce braising liquid by half; strain and reserve.

6. Pull pork into strips and remove fat. In a saucepan, toss together pork and reserved reduction until warmed through.

7. In a large bowl, mix boniato, heavy cream, sugar, eggs, flour water and salt until it forms a smooth paste. Fold in egg whites until fully incorporated; fold in whipped cream. In a skillet or on a griddle over medium heat, pour batter and cook pancakes until done, flipping once. Reserve warm.

8. Plate alternate layers of carnitas and pancakes; serve with eggplant escabeche.

Source: Recipe from Chef Guillermo Pernot

More From FoodService Director

Ideas and Innovation
tray number

We created lucky tray days to help create an experience surrounding our brand. The trays are numbered; we pick a number and the winner receives a free lunch. We’ve enlisted the help of one of our coaches, who calls out the random lucky winner, and it drums up a lot of excitement.

Menu Development
recipe revamp chicken soup

As a continuous care retirement community, The Garlands of Barrington in Illinois provides daily foodservice to 270 independent living and skilled nursing care residents, with the majority of sodium restrictions coming from the latter, says Executive Chef Nicola Torres. Instead of cooking two versions of chicken noodle soup—a favorite offered at least twice a week—he reworked his recipe into a flavorful lower-sodium version that appeals to all. “Everybody eats soup, so I created a homemade stock that uses no salt at all, ramping up the flavor with fresh herbs and plenty of vegetables,...

Ideas and Innovation
bus advertising jagermeister

Because many locals use the bus system, we paid for some full bus wraps to advertise [job openings within] our dining services program. The buses go all over campus where students can see them, and to apartments where the public can see them. To top it off, the cost wasn’t much more than newspaper rates.

Managing Your Business
line kings girl goat open kitchen

Open kitchen concepts satisfy guests’ curiosity and desire for transparency. But there are some caveats. Here’s how to create a positive experience for both staff and customers when the walls are down.

Train to serve

With the back-of-house up front, everybody gets hospitality training. “Our cooks understand the food and what they’re doing incredibly, but translating that to guests requires [soft] skills that need to be honed,” says Marie Petulla, co-owner of two restaurants in Southern California.

Dress for a mess

At Girl & The Goat in Chicago, chef-owner Stephanie...

FSD Resources