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

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