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CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
File Under:
Main Courses, Season 4
Adobo Roasted Pork Butt
Source: Lisa Fernandes, Top Chef Season 4
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Adobo Roasted Pork Butt, Black Bean Puree and Sofrito Onion Tostone
Prep Time: more than three hours
Serves: more than 8
Directions:
Adobo Roasted Pork Butt:
Coat pork butt with Adobo seasoning. Put in a roasting pan with tomatoes, garlic, onion and chicken stock. Cover with foil and bake at 375 degrees for about 4 hours or until tender and falling apart. Let cool a bit then shred the meat and season with more adobo.
Strain the cooking liquid and hold the pork.
Sofrito Onions in a Tostone Rellena:
Caramelize the onion with oil, then coat with sofrito. Serve with pork butt.
Black Bean Puree:
Blend black beans, oil and salt in blender until smooth in consistency.
Ingredients:
Adobo Roasted Pork Butt:
2 lbs pork butt
4-5t Adobo seasoning
2 tomatoes, chopped
8 garlic cloves, chopped
1 onion, chopped
1 cup chicken stock
Sofrito Onions in a Tostone Rellena:
1 yellow onion, sliced to about 1/2-inch-thick
A few tablespoons oil
sofrito
tostone rellena
Black Bean Puree:
2 cups cooked black beans
1 oz oil
Salt to taste
TOP CHEF
Season 4 - Chicago
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