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Chef Kino Carrillos Crispy Pork Tacos with Lomi Salmon on Plantain/Taro Tortillas

Our producer Ruben Carillo of Carillo productions would always tell me after our tapings that his son Kino could cook. Cooking Hawaiian Style is about sharing not only the talented celebrity’s Hawaii has but also our amazing chefs we have.

 

Kino, Rubens son a graduate of the Culinary school Cordon Blu in Oregon has the touch and creativity. I love watching the new guys translate food we grew up eating into there creations. Everyone loves a nice piece of pork and his version of crispy pork taco’s your going to want to share at the next family get together.


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Crispy Pork

2 lbs. pork butt, cut into 4 big pieces

3 lbs. pork lard

1/2 red onion, sliced

5 cloves garlic, smashed

2 Tablespoons Thai ginger, grated

1 whole lime zest

1 lime, juiced

 

Plantain & Taro Tortillas

3 green/yellow plantains

4 tablespoons dehydrated Taro powder

1 egg

2 tablespoons avocado oil

Pinch of salt

1/4 cup water

 

Lomi Salmon

1/4 pound of salted salmon

2 Roma tomatoes, seeded and small diced

1/2 white onion, small diced

2 Tablespoons green onion, sliced

1/2 teaspoon Aloha Shoyu

1/2 teaspoon rice wine vinegar

1/2 teaspoon fish sauce


Cooking Process:

Crispy Pork
Take pork that's been cut into big pieces and place into a bowl with the lime juice and lime zest and half the grated ginger. Sprinkle meat with 1 tablespoon of Hawaiian salt and refrigerate for 45 minutes. Add about 1-2 tablespoons of lard to medium sized pot and turn to medium high heat. Add smashed garlic and ginger and sauté for a minute.

 

Melt remainder of lard into pan and set to medium temperature. Add pork and cook for two hours or until fork tender. Once pork is tender, turn heat up to medium-high and finish cooking the pork until golden brown and crispy. Drain pork on paper towels and set aside until ready to eat.

 

Plantain & Taro Tortillas
Pre-set oven to 475F. Peel and cut plantains then toss into blender with one egg, dehydrated taro, 1 teaspoon of salt, and avocado oil. Puree until smooth and slowly add water. Line a pan or cookie sheet with parchment paper and scoop out batter onto cookie sheet.

 

Using the back side of the scoop, form flat tortillas. Cook tortillas for 5 minutes on each side in oven. Finish tortilla in frying pan with hot oil until edges are crispy.

 

Lomi Lomi Salmon
Take a medium bowl and mix tomatoes, onion and green onion together. Add salmon, soy, vinegar and fish sauce then salt to taste.

 

To assemble, fill tortillas with crispy pork and top with lomi lomi salmon.

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