{"id":44445,"date":"2022-01-19T07:55:05","date_gmt":"2022-01-19T07:55:05","guid":{"rendered":"http:\/\/www.mango.org\/recipes\/ensalada-hawaiana-de-cerdo-kahlua\/"},"modified":"2024-07-25T19:44:25","modified_gmt":"2024-07-25T23:44:25","slug":"ensalada-hawaiana-de-cerdo-kahlua","status":"publish","type":"recipes","link":"https:\/\/www.mango.org\/es\/recipes\/ensalada-hawaiana-de-cerdo-kahlua\/","title":{"rendered":"Ensalada hawaiana de cerdo Kahlua"},"content":{"rendered":"

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Ensalada hawaiana de cerdo Kahlua<\/h2>\n

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INGREDIENTS<\/h3>\n
\n
    \n
  • 6 lbs pork butt<\/li>\n
  • 2 to 3 cups apple cider<\/li>\n
  • 4 to 6 whole garlic cloves<\/li>\n
  • \u00bd cup teriyaki sauce<\/li>\n
  • \u00bd cup coffee flavored liqueur<\/li>\n
  • 2-\u00bc \u00a0lbs Napa cabbage and tri-colored coleslaw mix<\/li>\n
  • 3 fresh ripe mangos<\/li>\n
  • 6 slices fresh pineapple, \u00bc-inch thick<\/li>\n
  • 12 ounces shredded coconut<\/li>\n<\/ul>\n

    Passion Fruit Vinaigrette<\/h4>\n
      \n
    • \u00bc cup white wine vinegar<\/li>\n
    • 1 cup olive oil<\/li>\n
    • \u00bd cup passion fruit puree<\/li>\n
    • \u00bc cup honey<\/li>\n
    • 1 tsp shallot, diced<\/li>\n
    • 1 Tbsp Dijon mustard<\/li>\n
    • Salt and black pepper, to taste<\/li>\n<\/ul>\n<\/div>\n
      \n
      \"\"<\/div>\n

      <\/h3>\n
      \n
      Pork<\/h5>\n

      Season the pork with salt and pepper and saut\u00e9 in the braising pan until caramelized on all sides. Add 12 whole garlic cloves and 4 to 5 cups of apple cider. Bring to a simmer; cover and bake at 300 degrees F until done,\u00a0 2 to 3 hours. Remove meat from the cooking liquid and cool until easy to handle. Pull the meat and place in a large bowl. Stir the teriyaki sauce and coffee flavored liqueur together and toss with the pulled pork.<\/p>\n

      Mango<\/h5>\n

      Cut a slice off the stem end of the mango (to steady) and position the \u201cbeak\u201d toward you. (The beak lines up with the seed.) Peel the mango and cut the cheeks away from the seed. (Cut the fruit away from the seed for another use.) Cut each cheek in half so you have 4 quarters from each mango. Slice one quarter for each salad.<\/p>\n

      Pineapple<\/h5>\n

      Cut each pineapple slice in half and grilled on char broiler for about 30 seconds on each side. Cut each half into 2 or 3 wedges for each salad.<\/p>\n

      Passion Fruit Vinaigrette<\/h5>\n

      In a blender, combine all ingredients, except oil, Blend on high until well combined. Slowly add oil to emulsify.<\/p>\n<\/div>\n

       <\/p>\n

      <\/h3>\n
      \n

      Place 3 ounces cabbage mix on bottom of plate. Arrange 4 ounces pork, sliced mango, and 2 or 3 charred pineapple wedges on top. Scatter 1ounce of coconut over salad. Drizzle salad with 2 ounces Passion Fruit Vinaigrette.<\/p>\n

      Recipe courtesy of: Chef Andrew Sasloe, San Diego State University Catering<\/p>\n<\/div>\n

       <\/p>\n<\/div>\n

      <\/div>\n
      \n
        \n
      • 6 libras Paleta de cerdo<\/li>\n
      • 2-3 tazas Sidra de manzana<\/li>\n
      • 4 Dientes de ajo enteros<\/li>\n
      • 1\/2 taza Salsa teriyaki<\/li>\n
      • 1\/2 taza Licor Sabor Caf\u00e9<\/li>\n
      • 2 1\/4 libras Mezcla de repollo Napa y ensalada de col tricolor<\/li>\n
      • 3 Mangos frescos y maduros<\/li>\n
      • 6 rebanadas Pi\u00f1a fresca, de 1\/4 de pulgada de grosor<\/li>\n
      • 12 onzas Coco rallado<\/li>\n<\/ul>\n

        Vinagreta de maracuy\u00e1<\/h4>\n
          \n
        • 1\/4 taza Vinagre de vino blanco<\/li>\n
        • 1 taza Aceite de oliva<\/li>\n
        • 1\/2 taza Pur\u00e9 de Maracuy\u00e1<\/li>\n
        • 1\/4 taza Miel<\/li>\n
        • 1 cucharadita Chalota cortada en cubitos<\/li>\n
        • 1 cucharada Mostaza de Dijon<\/li>\n
        • Sal y Pimienta Negra, al gusto<\/li>\n<\/ul>\n<\/div>\n
          \n

          Cerdo<\/h4>\n
            \n
          1. Sazone la carne de cerdo con sal y pimienta y saltee en la sart\u00e9n hasta que se caramelice por todos lados. Agrega 12 dientes de ajo enteros y de 4 a 5 tazas de sidra de manzana. Llevar a fuego lento; cubra y hornee a 300 grados F hasta que est\u00e9 listo, de 2 a 3 horas.<\/li>\n
          2. Retire la carne del l\u00edquido de cocci\u00f3n y enfr\u00ede hasta que sea f\u00e1cil de manejar. Saque la carne y col\u00f3quela en un taz\u00f3n grande. Revuelva la salsa teriyaki y el licor con sabor a caf\u00e9 y mezcle con el cerdo desmenuzado.<\/li>\n<\/ol>\n

            Mango<\/h4>\n
              \n
            1. Corta una rebanada del extremo del tallo del mango (para estabilizarlo) y coloca el \u00abpico\u00bb hacia ti. (El pico se alinea con la semilla).<\/li>\n
            2. Pela el mango y corta las mejillas de la semilla. (Separe la fruta de la semilla para otro uso).<\/li>\n
            3. Corta cada mejilla por la mitad para que tengas 4 cuartos de cada mango. Rebana una cuarta parte para cada ensalada.<\/li>\n<\/ol>\n

              Pi\u00f1a<\/h4>\n
                \n
              1. Corta cada rodaja de pi\u00f1a por la mitad y \u00e1sala a la parrilla durante unos 30 segundos por cada lado. Corta cada mitad en 2 o 3 gajos para cada ensalada.<\/li>\n<\/ol>\n

                Vinagreta de maracuy\u00e1<\/h4>\n
                  \n
                1. En una licuadora, combine todos los ingredientes, excepto el aceite, mezcle a velocidad alta hasta que est\u00e9n bien combinados. Agregue lentamente el aceite para emulsionar.<\/li>\n<\/ol>\n<\/div>\n
                  <\/div>\n
                  \n
                  Creaci\u00f3n del chef, Cena, Almuerzo, Ensalada<\/div>\n
                  Cerda<\/div>\n
                  Spanish<\/div>\n<\/div>\n<\/div>\n

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