Mango Braised Pork
780 g Tree Top Mango Puree
1600 g pork shoulder
2 g ground black pepper
4 g sea salt, fine
50 g vegetable oil
200 g onion, diced
20 g garlic, minced
1370 g chicken or pork stock
500 g tomato, crushed in puree (canned)
2 g ground allspice
2 g oregano leaf, dried
1 g ground coriander
1 g ground cumin
1 g Ancho chile powder
3 g lime, fresh
4 g cornstarch
8 g cilantro, fresh, chopped fine
Mango Carnitas Tacos
230 g Mango Braised Pork (recipe below)
220 g white corn tortillas, warmed
160 g Napa Cabbage Slaw (recipe below)
60 g mango sauce, heated
25 g Cotija cheese, crumbled
4 g fresh tomato, finely diced
0.50 g fresh cilantro, finely chopped
lime wedges (optioinal)
Napa Cabbage Slaw
20 g Tree Top Apple Puree SS
75 g non-fat Greek yogurt
50 g extra virgin olive oil
7.70 g lemon juice, fresh
8 g garlic, fresh, minced
0.50 g ground cumin
1 g parsley, fresh, chopped
7.50 g Tahini sesame paste
0.25 g oregano leaf, dried
0.25 g sea salt, fine
0.25 g ground black pepper, fine
80 g Napa cabbage, slivered fine
13 g red cabbage, slivered fine
6 g green onions, slivered fine
15 g red bell pepper, julienned fine
30 g jicama, julienned fine
51 g fresh apple, julienned fine
Slow cooked, braised pork shoulder in a sweet Mango Sauce. White corn
tortillas filled with this sweet and spicy pork, topped with Cotija
cheese crumbles, cilantro and diced tomato. Served with shaved Napa red
cabbage and green onions with fine julienned carrots and jicama, tossed
with fresh chopped parsley and Yogurt Citrus Dressing sweetened with
Mango Carnitas Tacos:
Place prepared Napa Cabbage Slaw on serving plate. Plate heated pork on
plate and garnish with additional sauce. Add heated tortillas to plate
or on the side. Garnish plate with cheese, diced tomato, cilantro and
Mango Braised Pork:
Preheat oven to 375 F.
Rub pork with salt and pepper. Heat oil in a large braising pan with
lid. When hot, sear meat on 3 sides for about 5 minutes per side.
While searing meat on 4th side, add onion and garlic. Stir onion and
garlic in oil and reduce heat so as not to burn garlic. When onion and
garlic begin to turn golden brown, add tomato, broth and spices
(ingredients 7 – 14 and puree). Bring to a simmer, cover and place into
Cook for about 2 hours or until meat becomes very tender and slightly shredded.
Remove pork from pan. Place braising liquid back on the stove and
reduce by ¾ and skim the fat. Add lime, mango and cornstarch. Bring to a
simmer. Add cilantro and reserve for assembly.
Pull pork and slice, separate fat and toss with half the amount reserved sauce. Reserve rest of sauce for plate assembly.
Serves 6 – 8.
Napa Cabbage Slaw:
In a small mixing bowl, whisk together all dressing ingredients.
Cut vegetables and mix well with desired amount of dressing.
Refrigerate for 1 to 3 hours before serving.