Mexican Crisp Pressed Pork with Prunes, Sherry Vinegar and Cauliflower Cream
Slow-cooked pork shoulder and belly, shredded, pressed, breaded, and fried, served with soaked prunes and a smooth cauliflower purée.
Estimated Nutrition
Calories
1212.6
kcal / serving
4850.2 kcal total
Carbs
53.9g
per serving
215.4 g total
Fat
77.7g
per serving
310.8 g total
Protein
61.4g
per serving
245.5 g total
Cook Time
270
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
CondimentsSauces
Dairy
Fruits
GrainsCereals
30
g
Panko Breadcrumbs
For persillade
110
g
Panko Breadcrumbs
For coating
Liquids
Meat
700
g
300
g
NutsSeeds
1
bunch
1
piece
Garlic
Crushed
4
piece
1
tbsp
Thyme
Fresh, chopped
3
piece
2
piece
1
bunch
Coriander
Chopped
1
tbsp
Sesame Seed
Toasted
2
tbsp
OilsFats
3
tbsp
2
tbsp
Other
1
handful
Vegetables
1
piece
Onion
Roughly chopped
2
piece
Carrot
Roughly chopped
2
stick
Celery
Roughly chopped
1
piece
Leek
Roughly chopped
2
piece
Green Chilli
Finely chopped
2
piece
Banana Shallot
Finely chopped
0.25
head
Cauliflower
Grated for couscous
0.5
head
Cauliflower
Cut into florets for cream
Method
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18