Tostada De Chicharron
Source: National Pork Board
PREP TIME
20 mins
COOK TIME
60 mins
SERVING SIZE
4
What You’ll Need
12 tostadas (4-inch)1/2 cup cotija cheese1/3 cup cilantro, chopped1 avocado (medium, diced)1 jalapeno chili, minced2 limes1/2 teaspoon kosher salt1/3 cup oil1/2 cup shallots2 cups corn kernels1 tablespoon sumac, ground1/4 cup oil5 cloves garlic, whole4 ounces yellow onion, diced2 dried guajillo chili peppers, toasted, seeded2 Anaheim chiles, toasted, seeded1 cup water1 lime1 teaspoon kosher salt2 pounds Prairie Fresh® pork belly (skin on, diced)1 tablespoon baking powder1 1/4 cup shortening2 1/2 cups water3 bay leaves5 cloves garlic, halved10 peppercorns1 teaspoon kosher salt
Directions
In pan heat oil, chiles, garlic and onion. Once smoking, add water and reduce heat to soften. Puree in food processor and mix with mayo.
For corn, heat saute pan and add shallots and sweat. Add corn and cook until tender and roasted, remove from heat and toss with sumac.
Rub baking powder on pork skin and refrigerate for 1 hour. In cast iron pan simmer water with herbs and spices, add belly and cook for 10 minutes, continue to turn until water is evaporated. Add shortening and fry bellies until crisp and dry.
Toss all ingredients in a bowl gently, top tostada with salad and garnish with mayo.
For corn, heat saute pan and add shallots and sweat. Add corn and cook until tender and roasted, remove from heat and toss with sumac.
Rub baking powder on pork skin and refrigerate for 1 hour. In cast iron pan simmer water with herbs and spices, add belly and cook for 10 minutes, continue to turn until water is evaporated. Add shortening and fry bellies until crisp and dry.
Toss all ingredients in a bowl gently, top tostada with salad and garnish with mayo.
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