Atlas Masterclass

PULLED PORK PATACONES, 0RANGE AND CORIANDER SALAD

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INGREDIENTS‭:‬

Pulled pork

Barbecue sauce

Masa

Sweet potato

Avocado

Spring onion

Coriander

Orange

Lemon

 

YOU’LL NEED‭:‬ Chopping board, knife, medium saucepan, colander, large frying pan

PANTRY STAPLES‭:‬ Cooking oil (vegetable or grape seed), salt

ALLERGENS: Garlic, onion

These instructions are to serve 2 people. When cooking for 1, 4 or 6 the same techniques apply but the preparation and cooking times may change slightly.

 

METHOD:

1. Prepare the sweet potato: Bring a medium saucepan of  salted water to the boil. Peel and slice the sweet potato into 5mm slices. Add sweet potato to the boiling water and cook for approximately 10 minutes, or until soft.

2. Make the salad: Peel the spring onions and remove the green stalks, reserving them for later use. Slice the whites thinly.  Remove the skin from the orange and roughly chop. Wash the coriander and slice roughly. Place the whites of the spring onions, the orange and coriander in a serving bowl. Squeeze lemon over the salad and mix to combine. Quarter the avocado and remove the skin.

3. Make patacones: Strain the sweet potato through a colander and mash with the masa flour in a bowl. Add a little water if you feel it is too dry. Season to taste. Roll into golf size balls. Heat a splash of oil in a large non-stick pan. Place the sweet potato  balls in the pan pressing down to flatten them to approximately 1cm height. Cook 2 minutes each side, or until brown and crisp. Cook in batches if needed.

4. Heat the pork: Add a splash of oil to a medium frying pan and cook the pork to heat through.

5. To serve up: Thinly slice the greens of the spring onions. Place patacones on a serving plate, top with the pulled pork, salad and spring onions. Place avocado on the side. Drizzle barbeque sauce over the patacones. Sprinkle with salt.

 

VEGETARIAN METHOD:

1. Prepare the sweet potato: Bring a medium saucepan of  salted water to the boil. Peel and slice the sweet potato into 5mm slices. Add the sweet potato to the boiling water and cook for approximately 10 minutes, or until soft.

2. Make the salad: Peel the spring onions and remove the green stalks, reserving them for later use. Slice the whites thinly.  Remove the skin from the orange and  roughly chop. Wash the coriander and slice roughly. Place the whites of the spring onions, the orange and coriander in a serving bowl. Squeeze lemon over the salad and mix to combine. Quarter the avocado and remove the skin.

3. Make patacones: Strain the sweet potato through a colander and mash with the masa flour in a bowl. Add a little water if you feel it is too dry. Season to taste. Roll into golf size balls. Heat a splash of oil in a large non-stick pan. Place the sweet potato  balls in the pan pressing down to flatten them to approximately 1cm height. Cook 2 minutes each side, or until brown and crisp. Cook in batches if needed.

4. Make the corn and pineapple salsa: Cut corn kernels off the cob. Cook the corn in the frying pan for approximately 3 minutes or until just cooked. Mix the corn with the prepared pineapple salsa.

5. To serve up: Thinly slice the greens of the spring onions. Place patacones on a serving plate, top with the corn and pineapple salsa, salad and spring onions. Place the avocado on the side. Drizzle barbeque sauce over  the patacones. Sprinkle with salt.

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