Asado de Cochinillo

By Marcus Samuelsson |

In honor of this week’s episode of The Taste, we asked guest mentor and judge Chef Javier Plascencia to share the recipe he taught in last night’s master class.

Total time: 5H

Ingredients

CORN MASA CREPES

24 oz corn masa

700 ml water

5 eggs

kosher salt , to taste

butter , for coating the pan

SLOW-ROAST PORK BUTT

pork shoulder butt (about 4 lb)

3/4 cup brown sugar

1 tbsp fresh ground black pepper

1 tbsp fresh ground coriander seeds

1 tbsp fennel seeds

2 star anise

1 1/4 cups apple juice

salt , to taste

GARNISH

cilantro leaves

chives

Sambal sauce (recipe follows)

Habanero sacue (recipe follows)

Directions

FOR THE CREPES

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone.

FOR THE SLOW ROASTED PORK BUTT

Place the roast in a greased casserole dish with a lid, sprinkle it on all sides with the black pepper, coriander, fennel, star anise, and salt. Let sit at room temperature for 1 hour.

Using hands press the brown sugar well into the meat on all sides making certain to adhere the sugar to the meat. Pour the apple juice into the bottom of the casserole. Cover tightly.

Preheat oven to 425 degrees.

Place the roast in the oven and 15 minutes later reduce the temperature to 200 degrees F.

Roast for about 4.5 hours. Slice the meat as desired

 fill the crepes with the pork as a taco.

HABANERO SAUCE

8 tomatillos
5 fresh habaneros
1/2 med. Red onion
1 garlic clove
½ bunch of fresh cilantro

First, devein and seed habaneros.

In a blender, add 1 habanero, seeded, with the garlic clove, salt to taste and a splash of water to help puree.

Cut vegetables (habanero/red onion/tomatillo) into petit brunoise.

Finely chop cilantro.

Combine all ingredients

SAMBAL SAUCE

1 large container of Sambal Oelek sauce
50 gr. Of dried Chile de Arbol
1 Dried Guajillo chile
2 oz. White Vinegar

In a saucepan, barely cover dried chiles with water and the white vinegar. Boil the chiles in the water/vinegar mixture until soft. Blend the chiles with the cooking liquid, add sambal.