PORK ANTOJITOS

Kalbi-Marinated Pork Loin

Ingredients Weight Measure
Pork loin, sliced 1/8-inch thick 2 lbs.
Teriyaki sauce 2 cups
Maple syrup 1 cup
Sprite® or 7UP® 3/4 cup
Orange juice 1/2 cup
Mirin rice wine 1/3 cup
Sesame oil 1/3 cup
Honey 1/4 cup
Rice wine vinegar 1/4 cup
TABASCO® brand Chipotle Pepper Sauce 1/4 cup
Sesame seeds 1/4 cup
Sweet onion, medium, peeled, roughly cut 1 each
Green onions, chopped 3/4 cup
Garlic cloves, peeled 1/4 cup
Kiwi, peeled and quartered 1 each
Pear, peeled, seeded and quartered 1 each
Fresh cilantro leaf, chopped 1/4 cup
Black pepper 2 tsp.

Cabbage Blend

Ingredients Weight Measure
Cabbage, chopped 3 cups
Red bell pepper, small-diced 1/2 each
Yellow bell pepper, small-diced 1/2 each
Green onions, medium, thinly sliced on a bias 2 each
Fresh cilantro, roughly cut 1/2 cup
TABASCO® brand Green JalapeƱo Pepper Sauce 4 Tbsp.
Honey 1-1/2 Tbsp.

Orange Ancho Chili Drizzle

Ingredients Weight Measure
Mayonnaise 1/2 cup
Sour cream 1/2 cup
Ancho chili concentrate 2 Tbsp.
Orange juice concentrate 1/3 cup
TABASCO® brand Chipotle Pepper Sauce 3 Tbsp.
TABASCO® brand Spicy Pepper Jelly 1 Tbsp.

Assembly

Ingredients Weight Measure
Cocktail lavash bread 75 each
Lime wedges 75 each

Method

  1. For the Kalbi-Marinated Pork Loin, puree all ingredients except the pork loin until smooth. Pour this marinade over the meat and gently mix. Let rest in the refrigerator for at least 2 hours.
  2. For the Cabbage Blend, mix all ingredients and let rest under refrigeration until needed.
  3. For the Orange Ancho Chili Drizzle, blend all ingredients and let rest under refrigeration until needed.
  4. To assemble the antojitos, cook the meat on the griddle with oil at high heat until meat is done and caramelized. When cooked, place meat for each portion in the lavash; add some of the Cabbage Blend and a squirt of the Orange Ancho Chili Drizzle. Garnish with a lime wedge.

Yield: 5 servings