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.
Torta
by sweetlife
2 pounds boneless pork
olive oil
salt and pepper
1 onion sliced
4 garlic cloves chopped
cheese (I used asadero)
pan frances sliced in half-toasted
spinach
slice tomatoes
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
by sweetlife
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)
salt
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.
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