BBQ Pork Carnitas with Boniato Pancake and Eggplant Escabeche

Menu Part: 
Entree
Cuisine Type: 
Mexican
Serves: 
15

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

Ingredients

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

Carnitas:

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

Steps

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

Industry News & Opinion

In a bid to beef up its presence in sports arenas and a variety of other large venues, Sodexo will acquire foodservice vendor Centerplate for $675 million.

Sodexo says the deal, which is expected to be finalized by the end of this year, will more than double its global footprint.

Centerplate, which serves as the foodservice operator for a number for stadiums, convention halls and other event spaces, brought in revenues of $998 million for the year ending June 2017, according to Sodexo. Centerplate was purchased five years ago by Olympus Partners, a private-equity company...

Menu Development
eggs

Loyola University Maryland took a new approach to all-day breakfast with an egg-focused concept.

Breakfast options were top of mind for students when asked what they would like to see on the menu at the university’s revamped Boulder Garden Cafe. Instead of creating an all-day breakfast station, however, the Baltimore-based dining team went beyond traditional options and created a concept that services all mealparts with eggs.

“It can be somewhat mundane,” says Executive Chef Don Crowther on why the team strayed away from the trendy all-day breakfast. At the eatery’s Sunny...

Industry News & Opinion

The University of Kansas has added a retail pass that allows students to purchase one to-go combo meal per day at cafes and markets on campus, the University Daily Kansan reports.

The pass is available on two different meal plans and is geared toward on-the-go students who don’t have the time to sit down and eat at a residence hall.

“It has increased the participation rate,” Jamie Reed, a service assistant for the school’s dining services, told the University Daily Kansan.

Over 1,800 students have used the pass since its debut at the beginning of the semester....

Industry News & Opinion

The University of Minnesota dining team has created a vegan student group in an effort to improve the school’s vegan offerings, Minnesota Daily reports.

The group was created by the school’s foodservice vendor, Aramark, and its campus sustainability coordinator, who is vegan, after receiving numerous complaints from students about the lack of vegan options on campus.

The group will this week host its first meeting, during which members will be able to share feedback and provide solutions to help enhance the school’s vegan offerings. Members will also keep a photo journal...

FSD Resources