Crispy French roll stuffed with fried pork shoulder and topped with fresh pineapple Criolla, blended mango salsa de aji and roasted sweet potato.
Allergens:Gluten (French Roll)
SÁNGUCHE DE CHICHARRON INGREDIENTS:
5 cups
Pork Shoulder, sub-recipe
10 rolls
French roll, toasted
2½ cups
Pineapple Criolla, sub-recipe
1¼ cups
Mango Salsa de Aji, sub-recipe
20 slices
Sweet potato, sliced, roasted
PORK SHOULDER INGREDIENTS:
4 lbs
Pork shoulder, quartered
8 cups
Chicken stock
2 Tablespoons
Salt, kosher
1 Tablespoon
Black pepper, ground
2 each
Bay leaf, whole
2 Tablespoons
Vegetable Oil
PINEAPPLE CRIOLLA INGREDIENTS:
2 cups
DOLE® Chef-Ready Cuts Pineapple Cubes
1 cup
Pickled red onion, sliced
¼ cup
Red jalapeños, sliced thin
¼ cup
Lime juice, fresh
2 Tablespoons
White Vinegar
2 teaspoons
Salt, kosher
MANGO SALSA DE AJI INGREDIENTS:
¼ cup
Onion, diced
2 Tablespoons
Garlic, minced
1 cup
Ai Amarillo pepper, diced
¼ cup
Lime juice, fresh
1 cup
DOLE Chef-Ready Frozen Mango Purée, thawed
1 Tablespoon
Salt, kosher
PORK SHOULDER DIRECTIONS:
Preheat oven to 325° F.
Using paper towels, pat dry the pork; season with salt and pepper.
In a large Dutch oven, heat the olive oil over medium-high heat; sear pork on all sides until a golden crust forms.
Add stock, pepper, salt and bay leaves; cover the pan and place in the oven to braise until the meat is fork tender, about 3 hours. Taste and season with salt at midpoint in cooking, if needed.
When the meat is fork tender let cool slightly then slice pork in ½ inch slices.
Preheat fryer to 350° F.
Add sliced pork to the fryer and fry for 2 minutes until brown with crispy edges.
PINEAPPLE CRIOLLA DIRECTIONS:
In a medium bowl, add all ingredients and stir until well combined.
Cover bowl and allow to marinate at room temperature for 30 minutes before serving.
MANGO SALSA DE AJI DIRECTIONS:
In a medium pan, sauté onions, pepper and garlic until soft, about 3-5 minutes.
Add lime, mango Purée and salt; bring to a simmer.
Remove from heat; transfer to blender. Process until mixture is smooth and creamy.
Cover and reserve in refrigerator until ready to use.
TO SERVE:
Place one sliced French roll on work surface and add ingredients in the following order and quantity to bottom half of roll:
a. 2 slices of sweet potato
b. ½ cup pork shoulder
c. 2 Tablespoons Mango Salsa de Aji
d. ¼ cup Pineapple Criolla