Recipe and photo courtesy of Performance Foodservice
Makes 8 flatbreads
3 c. flour, bread
2 t. yeast, dry , fast-acting
2 T. oil, olive, plus more as needed
1 t. salt
1 T. Citrus–Black Garlic Butter, (recipe below)
3 oz. Roasted Pork (recipe below)
2 oz. Caramelized Pineapple Planks, (recipe below)
Cilantro, fresh, chopped
Olive oil
Sea salt, flaked
Black pepper, cracked
Put flour, yeast, oil and salt into large bowl. Pour in 1 cup lukewarm water and use a spatula to combine mixture. Transfer to a lightly oiled work surface, and with lightly oiled hands, knead dough for 5 minutes, until soft and elastic.
Return dough to bowl, cover with slightly damp clean kitchen towel and let it rise in a warm place for at least 2 hours or until nearly doubled in size. Cut dough into 8 equal-size balls and set aside, covered with clean kitchen towel.
Place large sheet pan or pizza stone on middle rack of a 450°F oven to heat up.
Transfer dough balls to a lightly oiled work surface and stretch each into a rough circle, about 7 inches wide and ¼-inch thick.
Remove hot sheet pan from oven and quickly place 4 flatbreads on it, spaced apart. Bake for 7–8 minutes, until golden brown and crisp. Repeat with remaining flatbreads.
Spread each flatbread with 1 tablespoon of Citrus–Black Garlic Butter, 3 ounces of Roasted Pork, and 2 ounces of diced caramelized pineapple. Sprinkle with chopped cilantro and finish with a drizzle of olive oil, a pinch of flaked sea salt and cracked black pepper.
The Adobo Marinade
2 c. Custom Culinary® True Foundations® Latin-Style Citrus Chili Sauce
½ c. orange juice
¼ c. vinegar, white
2 t. peppercorns, black
2 t. cumin, ground
2 t. allspice, ground
Place the Citrus Chili Sauce, orange juice, vinegar, peppercorns, cumin and allspice in a blender. Puree for several minutes. Set aside.
The Roasted Pork
1 8-lb. leg of pork, with skin
2 T. salt
¼ c. sherry, sweet
Trim skin from inner part of leg only. Make several deep incisions all over skinned portion and rub them with salt. Let it rest for a few minutes.
Rub Adobo Marinade all over pork, pushing it into slits and between meat and skin. Cover with plastic wrap and refrigerate for 2 to 3 hours, or a maximum of 12 hours. After marinating, wipe marinade from the skin with a clean cloth to dry the skin. Leave marinade on the meat portion.
Preheat oven to 400°F. Place pork in roasting pan and bake uncovered, skin-side up, for 3 to 4 hours. Check often. As pan juices evaporate, replenish them with ½ cup water. Pork is done when skin is crackling, and juices run clear when meat is pierced at thickest part of the leg (about 160°F on a meat thermometer).
Remove pork from oven and place onto cutting board, holding bone with a cloth. With a sharp knife, remove crisp skin and cut it into small serving pieces. Place skin on a sheet pan and set aside. Do not cover to prevent the skin from becoming soggy.
To deglaze the pan juices, place roasting pan on stove over medium heat and add sherry, scraping up browned bits with a wooden spoon. Dice pork and return it to roasting pan with pan juices to keep the meat moist and flavorful. Cover pan with aluminum foil and return it to a warm oven to hold.
The Citrus-Black Garlic Butter
1 head garlic, top trimmed to expose the cloves
1 t. oil, olive
½ t. sea salt, flaked
¼ t. black pepper, cracked
⅕ c. garlic, black, roughly chopped
½ c. parsley, finely chopped
1 c. unsalted butter, softened
½ c. Custom Culinary® True Foundations® Latin-Style Citrus Chili Sauce
Preheat oven to 350°F. Drizzle garlic with oil, sprinkle with salt and pepper and wrap in aluminum foil. Bake for 40 minutes until softened. Squeeze out cloves when cool enough to handle. Put cooked roasted garlic and black garlic into food processor with salt and black pepper. Blend until smooth. Add parsley, butter and Citrus Chili Sauce. Blend and reserve.
The Caramelized Pineapple Planks
1 ea. pineapple, ripe
¼ c. sugar, brown, light
½ c. unsalted butter
½ c. rum, dark
Peel and core pineapple. Cut it into ½-inch thick planks. Set aside.
In a skillet over medium heat, combine unsalted butter, brown sugar, and dark rum. Cook mixture until butter is melted, stirring continuously, for about 1 minute. Arrange pineapple slices in a single layer in skillet. Spoon liquid over pineapple to coat them evenly. Sauté pineapple until it turns golden-brown, turning once to ensure even caramelization. Once pineapple is caramelized, carefully remove it from pan and place on a sheet pan.
Using a heat-proof rubber spatula, scrape remaining caramel from bottom of pan onto pineapple. Transfer caramel-coated pineapple to a baking dish and place under broiler for about 8 minutes or until sugar starts to burn. Keep a close eye on it to prevent burning; the goal is to achieve a nice, caramelized crust. Allow planks to cool and dice them into 1/2-in chunks. Reserve.
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