Slow-Cooked Pork Trotters, Spicy Peanut Curry, Scallions, And Hominy Patitas De Puerco En Salsa De Maní

Pork Foodservice
Slow-Cooked Pork Trotters, Spicy Peanut Curry, Scallions, And Hominy Patitas De Puerco En Salsa De Maní
25
105

Ingredients

  • 1/2 cup onions (small dice)
  • 1 teaspoon garlic (chopped)
  • 1/4 cup oil (blended)
  • 1 pork cheeks (recipe Pressure Cooked, & Trotters)
  • 1/2 cup pork braising liquid (Reserved, from cheeks & trotters)
  • 1 curry (recipe Spicy Peanut)
  • 1 cup peanuts (toasted)
  • 3 tablespoons cilantro (fresh finely chopped)
  • 1/2 cup yukon gold potatoes (medium dice, blanched)
  • 1/2 cup hominy (cooked)
  • 1/2 cup scallions (sliced)
  • 2 pounds pork cheeks (cleaned)
  • 2 pounds pig trotter (hooves removed)
  • 1 gallon brine (standard)
  • 3 quarts pork stock
  • 1/2 pound onions (sliced)
  • 6 cloves garlic (smashed)
  • 1/2 cup spices (adobo)
  • 3/4 cup peanut butter (freshly made, no sugar)
  • 1/2 cup onions (small dice)
  • 1 teaspoon garlic (chopped)
  • 1/4 cup aji yellow paste
  • 1 teaspoon achiote (ground)
  • 1 cup milk
  • 2 tablespoons butter

Directions

  1. 1. In a large pot, over medium heat, add blended oil. Add onions & garlic, cook until soft
  2. 2. Add cooked pork trotters & cheeks and some reserved braising liquid.
  3. 3. Add spicy peanut curry and bring to a simmer
  4. 4. Add potatoes & hominy return to a simmer and stir in cilantro
  5. 5. Remove from heat and serve in bowls topped with the peanuts and sliced Scallions
  6. 2. Remove trotters & cheeks, from brine. Rinse under cold water and place in pressure cooker with the remaining ingredients. Cook under pressure for approximately 45 to 60 minutes, or until they are very tender
  7. 3. Release the pressure carefully from the cooker, remove top
  8. 4. Remove the trotters & cheeks, strain the cuisson through a chinois and reserve in refrigerator
  9. 5. Carefully remove bones from trotters and allow to cool in refrigerator with cheeks
  10. 1. Mix peanut butter with half of the milk to help dissolve
  11. 2. In a small pot, over medium heat, add butter. Add onion, garlic, cumin, achiote and season with salt.
  12. 3. Cook until onions are soft. Add aji paste and cook 1 minute.
  13. 4. Add peanut butter and remaining milk. Bring to a simmer, stirring. Cook for 15 minutes.
  14. 5. Puree with a hand blender until fairly smooth
  15. 6. Use immediately or chill until ready to use
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