MATT FARLEY / THE SOUTHERN STEAK & OYSTER
Cuban marinade:
1 ¼ c. orange juice
¾ c. lime juice
¼ c. white distilled vinegar
1 T. black pepper
2 T. salt
1 ½ t. cumin
8 cloves garlic
1 T. granulated garlic
1 T. granulated onion
1 T. dried oregano
½ c. canola oil
1 red onion - chopped
8 cloves garlic - sliced
¼ white wine
1 tomato - diced
3 T. chili powder
3 T. paprika
Mix all ingredients in large mixing bowl. Set aside 1 oz. of marinade for later.
Dish ingredients:
Pork- 4oz
2 T. Clarified butter
3 oz. pecan rice (prepared in advance)
3 oz. black beans (prepared in advance)
1 oz. marinade (from reserve)
t. Salt - to taste
t. Pepper - to taste
3T Scallions - raw
2 Eggs (Willow Farm Eggs)
Prep time:
If pork, rice and black beans are ready, 2-3min.
Cooking instructions:
1) Then submerge the pork in this overnight, then roast, rest and then dice.
2) We sauté pork in clarified butter until its crisp around edges.
3) Add 3 oz. pecan rice and 3 oz. black beans. (prepared in advance)
4) Then add 1 oz. marinade. (reserved aside before the pork was added)
5) Season with salt and pepper, add scallions.
6) Finish with 2 sunny side up willow farm eggs.
