Chile Rubbed Pork Flank With Corn Pudding, Jicama Salad, and Pasilla Chile Cream

PORK FOODSERVICE
40Ingredients
80Minutes

Ingredients

US|METRIC
  • 2 tablespoons ancho powder
  • 1 tablespoon paprika
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons mustard powder
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons black pepper
  • 1 1/2 teaspoons coriander
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cayenne pepper
  • 4 ounces jicama (julienned)
  • 1 ounce sunflower shoots
  • 4 sprigs epazote (chopped)
  • 1/4 teaspoon lime zest
  • 1 teaspoon lime juice
  • 2 teaspoons olive oil
  • salt (to taste)
  • black pepper (to taste)
  • 1 1/4 pounds pork pectoral meat
  • 1 tablespoon rub (Ancho Chile)
  • 2 teaspoons lard
  • 1 tablespoon butter
  • 1 teaspoon olive oil
  • 2 ounces poblano chiles (small dice)
  • 1 1/2 ears corn (cut from the cob)
  • 2 ounces butter (melted)
  • 1 large eggs
  • 1/2 cup sour cream
  • 1/8 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/4 cup corn flour (masa)
  • 2 ounces manchego cheese (small dice)
  • 2 ounces spanish chorizo (small dice)
  • 2 pasilla chile pepper (stem removed)
  • 6 ounces tomatillos (husk removed)
  • 1 1/2 ounces white onion (chopped)
  • 3 ounces Honeycrisp apples
  • 6 sprigs cilantro
  • salt (to taste)
  • 3 ounces heavy cream
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    Directions

    1. Season the flank steak on both sides with the chile rub.
    2. Heat the lard in a medium sauté pan over high heat. Add the flank steak and sear for 1 minute. Flip the steak over and add the butter. Continue cooking, basting with the mutter for 2-3 minutes or reaches desired doneness.
    3. Remove from the pan and let rest for 10 minutes. Slice very thin across the grain and serve immediately.
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