Kuehne June 2019
Torta_Al_Pastor_Project_Sandwich_Take_Stock_Magazine

Torta Al Pastor

Charlie Gilpin, Project Sandwich
Serves: 8-10
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Ingredients

  • 1kg pork belly
  • MARINADE
  • 4 cloves garlic
  • 200ml orange juice
  • 1 tbsp oregano
  • 1 tbsp pepper
  • 1 tbsp cumin
  • 2 tbsp smoked paprika
  • 2 tbsp salt
  • Jar of jalapenos in brine
  • Small bunch coriander
  • Crusty sub rolls or light baguettes
  • PICKLED ONIONS
  • 2 large red onions, sliced
  • 300ml cider vinegar
  • 3 tbsp sugar
  • 1 tbsp sea salt
  • PINEAPPLE SALSA
  • 1 small pineapple, remove skin & slice into wedges
  • 2 fresh chillies, diced
  • 1 small red onion, diced
  • 2 limes
  • Extra virgin olive oil
  • Small bunch mint
  • GARLIC MAYO
  • Small jar of mayo
  • 2-4 garlic cloves, grated

Method

  1. Score the pork belly skin and season with sea salt. Mix the marinade ingredients together and cover the meat - but not the skin. Leave in the fridge overnight
  2. Warm the vinegar and dissolve the sugar and salt together, pour over the onions then cover and leave overnight in the fridge to pickle
  3. Pat the pork skin dry and place skin side up on a wire rack over one inch of water in a baking tray. Roast at 180°C for 45 minutes or until the meat is tender
  4. Return to the oven on max for another 20 minutes to crisp. Once cool, slice into cubes or pull apart
  5. Fry the pineapple until charred and caramelised. Once cool, finely dice and mix with the chilli, onion and mint. Add the lime juice and olive oil. Season to taste
  6. Blend the jalapeños, brine and coriander leaves and stalks. Pulse until chunky salsa is achieved
  7. Add garlic to the mayo, warm the bread and slice open long ways. Spread a light layer of garlic mayo followed by pork. Top with salsa, jalapeños, onions and crackling
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