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PUERQUITO RELLENO NAVIDENO

INGREDIENTS

SERVES 6

5 lb – Pork loin French cut

 

STUFFING

1/2 cup – Peeled roasted almonds

1 cup – Port wine prunes

5 lb – Serrano ham

 

ADOBO (RUBBED)

1/4 cup – Chile de arbol

1/4 cup – Guajillo dried pepper

1/4 cup – Pasilla dried pepper

5 gloves – Garlic

1 cup – Spanish onion

 

TO TASTE

Ground cumin, thyme,fresh oregano, bay leave, cinnamon, glove sal & pepper

2 cups – Pineapple pure

2 cups – 2 cups Apple vinegar

DIRECTIONS

1. Slice the croissants in half.

2. Mix the truffle oil and mayonnaise together and spread on each side of the croissants.

3. Add a thin slice smoked chicken and a thin slice of brie.

4. Garnish with avocado and baby arugula, to your liking.

5. Serve at room temperature.

 

PROCESS RECIPE MANAGEMENT:

Cut the center of pork loin long wise in order to stuff with Serrano, almond and prunes.

Blanch pepper for 5 minutes in vegetable stock or hot water, strain pepper and add onion, garlic, spices, apple vinegar and pineapple pure then blend it for 3 minutes.

Rubbed pork loin and put it in a preheat conventional oven at 320 degrees for 40 minutes till reach 165 degrees.


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