Recipes

Carnitas with Coconut Raisin Sauce and Plantain Cakes with Raisin-Cocoa Bean Recado

Dress up shredded pork with raisin sauces and plantain cakes for striking party appetizers.

INGREDIENTS:

• 1 pork shoulder roast (about 12 pounds)
• 2 gal. water
• 1/4 c. salt
• 4 oz. peeled garlic cloves
• 1 lb. yellow onions, peeled and cut into eighths

Coconut Raisin Sauce

• 8 oz. California raisins
• 2 oz. garlic cloves
• 2 c. (16 ounces) mayonnaise
• 2 chipotle chile canned in adobo sauce
• 12 oz. coconut purée*
• 2 tbsp. fresh lime juice
• 2 tsp. salt

Raisin-Cocoa Recado

• 3 ancho chiles
• 1 chipotle chile canned in adobo sauce (optional)
• 3 oz. California raisins
• 1 c. hot water
• 4 oz. smoked almonds, coarsely chopped
• 1-1/2 oz. cocoa nibs or melted chocolate
• 2 oz. butter, melted
• 1-1/2 tsp. salt
• Olive oil, as needed
• 24 large ripe plantains

INSTRUCTIONS:

Cut pork shoulder into quarters, combine with water, salt, garlic and onions in large stockpot. Simmer for 1 1/2 hours or until pork is tender. Drain, reserving pork fat that rises to surface to use later for sautéing shredded pork; cool. Trim excess fat and shred pork into bite-size pieces.

Coconut Raisin Sauce
Combine raisins and garlic in a small saucepan and add water to cover. Heat to a boil and simmer until raisins are plump and garlic is tender. Drain and cool. Turn into food processor; add remaining ingredients and process until very smooth. Set aside.

Raisin-Cocoa Recado
Stem and seed chiles. Char lightly in a dry skillet over medium heat until fragrant. In a bowl, combine with chipotle, raisins and hot water; let soak for 30 minutes. Turn all, including water, into blender and purée until smooth. Combine almonds and cocoa nibs in food processor and process until finely ground. With processor running, add chile purée, melted butter and salt. Process until smooth. Reserve and chill.

Peel plantains and cut into 1/2-inch rounds. Deep fry until golden brown and heated through. Divide and press the fried slices lightly together to form 48 small cakes. Set aside.

To Serve
In sautépan, heat olive oil and/or rendered pork fat. Sauté shredded pork until lightly brown and then sauté the plantain cakes just to reheat. Spread a little Raisin-Cocoa Recado on each cake; top with some pork. Spoon on a little Coconut Raisin Sauce. Sprinkle with sea salt and garnish with cilantro leaves. Serve 2 plantain cakes per person.

Chef's Notes: Crazy Coconut Perfect Purée (brand) preferred.

May also be prepared with poached shrimp garnished with shredded lettuce and cilantro leaves. See recipe for Gulf Shrimp with Coconut Raisin Sauce and Plantain Cakes with Raisin-Cocoa Bean Recado.

 

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