My mom doesn’t eat pork, why you ask? Well, she watched a documentary about how horrible pigs were being treated and how they were forced to eat these awful and harmful scraps. I’m not sure what documentary this was, but since then she stays away from pork. Well right after watching this, she called me and told me how awful it must have been for the poor pigs, and to stay away from pork. Okay I love her and she lives next door to me- ya didn’t I tell you- I bought the house next door to my parents. Well try sneaking in pork to make carnitas– IMPOSSIBLE!! Anyways I was at the store picking up butter for a new recipe I wanted to try out when I decided to pass by and pick up some shrimp. As I was walking by the meat market I heard a faint sound… hey you over here…. what??? Hey you over here…. I knew right away- it was the pork calling me, telling me it’s okay she’s not here. My mom is visitng my little sis, it was my chance. Oh man I’m so getting the pork. I went over picked up a package of boneless pork loin chops and the first thing that popped into my head was TORTAS!! Oh ya with all the fixings… am I afraid?? Will she find out?? Who cares?? (love ya momo). Let’s see what happens.
There’s really no recipe for this, it’s just cooking pork and adding to whatever you like. Below is how I cooked it, feel free to experiment.
2 pounds boneless pork
salt and pepper
1 onion sliced
4 garlic cloves chopped
cheese (I used asadero)
pan frances sliced in half-toasted
pickled onions (recipe follows)
cliantro lemon dressing (recipe follows)
Thinly slice the pork and salt and pepper, I placed pork in freezer for awhile to help slice thin. Heat pan over high heat and add olive oil. Add onions and cook until transculent, add garlic and let cook for about 1 minute. Add pork stir together with onion and garlic, until cooked.
Cilantro Lemon dressing
This the glue for the spinach
1 cup of plain yougurt –strained through cheesecloth– or you can use greek yougurt which is thicker
lemon zest – 1 tsp
lemon juice of 1 lemon
cilantro chopped finely
salt and pepper
Strain yougurt and place in bowl, add zest, lemon juice, cliantro and mix. add salt and pepper to taste.
Pickled Red Onions
by Rick Bayless
makes 1 cup
1 small red onion- peeled and thinly sliced
1/2 cup fresh lime juice (I have also used lemon- works fine)
In a non-reactive bowl add thinly sliced onions and pour boiling water over them. Count to ten and immediately put the onions into a strainer. Shake all the excess water off the onions and place back into bowl. Pour lime juice over them and stir in 1 1/2 tsp salt. Cover and refrigerate for at least an hour. These will last a week or more in the fridge.