Elimination Challenge Wins: 2/10

Quick Fire Challenge Wins: 4/10

Status:
WINNER OF TOP CHEF SEASON 3!

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Directions:

Yuca:
Place yuca in a pot of cold salted water. Boil until very tender. Remove inner “stem” from yuca and puree in robot coupe. Mix will be very sticky. Only puree a little at a time; let cool. When pork is done (see below), roll yuca puree into evenly shaped balls, then flatten to look like a flat oval. Add pork mix inside, then roll up into a ball. Keep them in the fridge. Bread the rellenas in flour, egg wash then panko. Deep fry until golden at 350 degrees.

Pork:
Saute pork until golden brown with oil and salt. In another pan, saute all the vegetables until soft and add to the pork. Adjust seasoning if needed. Cool completely.

Kulantro Mojo:
Put the oil in a shallow pot on low heat, add onions and garlic. Cook until onions are soft. Drain the oil off and reserve. Add onions back to the pot with all other ingredients except kulantro. Add oil back in to desired taste (balance acidity and fat but keep it sour). Bring to a boil, add salt and kulantro and cool. Serve on top of yuca & pork rellena.

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Ingredients:

Yuca:
3 lbs yuca, peeled, chopped
Salted water for boiling

Pork:
1 lb ground pork shoulder
Oil for sauteing
Salt to taste
3 cloves minced garlic
1 minced white onion
4 Roma tomatoes, peeled, seeds removed, diced
1 scotch bonnet pepper, seeds removed, minced
1 tsp adobo
Flour for dusting
Egg wash for dipping
Panko for dusting

Kulantro Mojo:
1 ripe pineapple, diced small and caramelized in a very hot pan with a touch of oil
10 cloves garlic, sliced very thin
2 red onions, shaved into rings
2 cups orange juice
2 cups lime juice
1 scotch bonnet pepper, minced, seeds removed
1 cup oil
Cilantro to taste
Kulantro to taste

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