KAILUA PORK TOSTADAS

KAILUA PORK TOSTADAS image

Number Of Ingredients 21

Tostada
2 dozen small corn tortillas
1 ¼ cup of olive oil or good cooking oil
½ cup cilantro, chopped
1 cup caramelized red onion
3 cups of shredded Kailua pork, heated
Kailua Pork Recipe
1 boneless pork leg
2 c. soy sauce
1/2 c. chopped garlic
1/2 c. chopped fresh ginger
2 TBS black pepper
2 TBS kosher salt
2 or 3 banana leaves
wood chips for smoking
Jalapeno Cream Sauce
¼ to ½ cup buttermilk
½ cup cilantro
1-cup mayonnaise
1-3 Serrano chilies (adjust for your personal heat)
juice of one lime

Steps:

Tostada It is important to have all ingredients ready to assemble tostadas and serve. In heated pan, brush tortillas lightly with cooking oil and griddle. You want them to be golden and slightly crisp but still flexible. Layer with pork, onion cilantro and a dollop of sauce. At the restaurant we serve these with a side accompaniment of Scirracha hot sauce. Pork Soak wood chips for 20 minutes in water prior to smoking. In large bowl combine soy, ginger, garlic, salt and pepper....add pork leg and marinate a minimum of 4 hours, or over night. Drain and reserve marinade. Place soaked wood chips in smoker and smoke pork for only 5 minutes. This will yield a mild smoky flavor. Heat oven to about 350-375. In a heavy roasting pan w/perforated insert, pour marinade in bottom and place pork on perforated pan, wrap in banana leaves, cover tightly w/foil and roast for 3-3 1/2 hours, until fork tender. Unwrap and discard leaves. When pork is cool enough to handle, shred into large bowl and toss 1 cup of cooked marinade with pork. Pork can be used immediately or refrigerated for another use. Cream Sauce Make ahead: Blend all ingredients but buttermilk in blender on high for 1-2 minutes. Slowly incorporate buttermilk until you have a smooth sauce or consistency of choice. Set aside at least an hour for flavors to incorporate.