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Chile Rubbed Pork Flank With Corn Pudding, Jicama Salad, and Pasilla Chile Cream
PORK FOODSERVICE40Ingredients
80Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. ancho powder
- 1 Tbsp. paprika
- 1 Tbsp. brown sugar
- 1 1/2 tsp. mustard powder
- 1 1/2 tsp. kosher salt
- 1 1/2 tsp. black pepper
- 1 1/2 tsp. coriander
- 1 1/2 tsp. dried oregano
- 1 tsp. ground ginger
- 1/2 tsp. cayenne pepper
- 4 oz. jicama (julienned)
- 1 oz. sunflower shoots
- 4 sprigs epazote (chopped)
- 1/4 tsp. lime zest
- 1 tsp. lime juice
- 2 tsp. olive oil
- salt (to taste)
- black pepper (to taste)
- 1 1/4 lb. pork pectoral meat
- 1 Tbsp. rub (Ancho Chile)
- 2 tsp. lard
- 1 Tbsp. butter
- 1 tsp. olive oil
- 2 oz. poblano chiles (small dice)
- 1 1/2 ears corn (cut from the cob)
- 2 oz. butter (melted)
- 1 large eggs
- 1/2 cup sour cream
- 1/8 tsp. baking powder
- 3/4 tsp. salt
- 1/4 cup corn flour (masa)
- 2 oz. manchego cheese (small dice)
- 2 oz. spanish chorizo (small dice)
- 2 pasilla chile pepper (stem removed)
- 6 oz. tomatillos (husk removed)
- 1.5 oz. white onion (chopped)
- 3 oz. Honeycrisp apples
- 6 sprigs cilantro
- salt (to taste)
- 3 oz. heavy cream
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Directions
- Season the flank steak on both sides with the chile rub.
- Heat the lard in a medium sauté pan over high heat. Add the flank steak and sear for 1 minute. Flip the steak over and add the butter. Continue cooking, basting with the mutter for 2-3 minutes or reaches desired doneness.
- Remove from the pan and let rest for 10 minutes. Slice very thin across the grain and serve immediately.
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