Food requests are AWESOME!!!…Kinda.
I love hearing from you guys, it gives me a sense of sanity. I mean, if no one responded then I am basically just talking to myself and I don’t think my fragile little soul can handle that level of loneliness. So thank you guys for all the love!
Now comes the bad part. After I asked what you guys wanted, I got a much larger response than expected. Unfortunately, I am unable to reasonably make everything. I did, however, try my my best to fulfill as many as possible this week. The Steakhouse Blue Cheese Burger met two requests, the Thai Carnitas also met two, and this Crispy Cuban Pork Belly recipe is a mashup of four.
Jordan: “Something with a reduction…”
Bert Houwen: “Something with mango and pork belly (crispy!)”
Maria Soler: “A Cuban Asian Fusion with my 3 favorite ingredients, avocado, black beans and pork.”
Christine Irving: “A type of pork with anything that includes habaneros!”
Ok, so this dish isn’t exactly Asian but close enough…right?
You guys have been testing my patience. The Thai Carnitas request took 8 hours, this one took 24 hours (that’s approximately 281.29 years in Fiya time). Allow me to walk you through the process.
You place the scored pork belly in a garlicky onion stock for 2 hours…and wait
Take it out and allow it to come to room temp…and wait
Begin reducing the remaining stock in half…and wait
Start the mango habanero reduction sauce…and wait
Press the pork and throw it in the fridge…and yeah, you guessed it! Wait!
Haha, since we are on the topic…I waited 3 days before the avocados were ripe. (x.X)
You know what though? That saying, “Good thing comes to those that wait” is evident here. This Cuban Pork Belly was sooo moist and as you can tell from the pictures…incredibly crunchy! The black beans were pan fried with the rendered pork fat then pureed with the stock reduction to give you the most porkiest “refried beans” ever (yes, porkiest is a word). Now, we have to talk about that Mango Habanero Reduction. The mangoes and habanero peppers were slowly simmered until they fell apart, then blended to the vibrant yellow sauce to see before you. The perfect balance of sweet and spicy! As for the cilantro and avocado…well…they are just there to make the dish look pretty.
This was such a wonderful experience and I’m not just talking about this dish. I really appreciate all those who took the time to speak to me. I hope I have made something worthy of your expectations. If you have any requests then feel free to let me know!!