Snout and Co. in Seattle delivers comfort food with flavours drawn from Cuba to South Carolina, and features a Homemade Black Bean Burger and a Pulled Pork Sandwich with meat that has been slow cooking for 24 hours.
Directions for: Cuban Bowl with Tostones
Ingredients
Cushion Meat1.4 kilograms pork cushion meat
2 cup orange juice
1 cup lemon juice
1 cup lime juice
cup extra virgin olive oil
3 Tbsp black pepper
3 Tbsp dried oregano
2 Tbsp cumin
10 clove garlic, minced
2 Tbsp packed dark brown sugar
Black Beans450 g dried black beans
cup extra virgin olive oil
3 red onions, diced
4 bell peppers, diced
6 clove garlic, minced
3 Tbsp kosher salt
2 Tbsp black pepper
3 Tbsp dried oregano
2 bay leaves
3 Tbsp cider vinegar
1 tsp cinnamon
2 tsp sugar
Tomatillo-Coconut Sauce450 g tomatillos
cup sweetened coconut
2 Tbsp sugar
Tostones24 plantains, peeled and cut into 1-inch slices
canola oil
Assemblyjasmine rice, cooked
1 recipe Black Beans
1 recipe Cushion Meat
1 recipe Tostones
1 recipe Tomatillo-Coconut Sauce
Directions
Cushion Meat1. Mix ingredients together and marinade with pork for 10-12 hours.
2. Remove roast from marinade, place in a deep pan and seal. Put marinade in fridge for later use.
3. Cook roasts at 220 degrees Fahrenheit for 6 hours.
4. Drain juice from pan. Add marinade back to pan and sprinkle roasts with kosher salt and brown sugar.
5. Place back into oven uncovered and cook at 375 degrees Fahrenheit for 12-15 minutes.
6. Remove roasts and pull meat apart for serving.
Black Beans1. Soak beans in pot with 6 cups of water for 12 hours.
2. Drain remaining water and fill with fresh water until water level is 1 inch above beans.
3. Bring beans to a boil and then continue cooking over medium heat.
4. Saut onions and bell peppers with extra virgin olive oil for 2 minutes. Add garlic, black pepper, salt, oregano and bay leaves. Cook mixture until onions are translucent and then add mixture to the beans.
5. Add vinegar, cinnamon and sugar to beans.
6. Set heat to low and simmer for 3 hours.
Tomatillo-Coconut Sauce1. Smoke tomatillos with cherry wood at 220 degrees Fahrenheit for 90 minutes. Cool.
2. Pure tomatillos sweetened coconut and sugar.
Tostones1. Fry plantains in canola oil until golden.
2. Remove from oil and flatten plantain with a heavy board.
3. Return to oil and fry for another 1-2 minutes.
Assembly1. Mix together jasmine rice and black beans. Top with cushion meat. Place tostones in rice and drizzle tomatillo-coconut sauce between tostones.
See more: Pork, Lunch, Snack, Main, Dinner, Vegetables, Beans, Mexican