MIC Food | Yuca Cheese Bites with Pork Belly, Roasted Grape Tomatoes, Red Pepper Sofrito & Cilantro Crema
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Yuca Cheese Bites with Pork Belly, Roasted Grape Tomatoes, Red Pepper Sofrito & Cilantro Crema

Yuca Cheese Bites with Pork Belly, Roasted Grape Tomatoes, Red Pepper Sofrito & Cilantro Crema

Yields1 Serving
Total Time4 hrs

 

 

Ingredients
 20 Tio Jorge® Yuca Cheese Bites
 2 lbs Mojo Pork Belly
 2 pt Grape Tomatoes
 1 cup Red Pepper Sofrito
 1 cup Cilantro Crema
 As Needed Pickled Shallots
For the Mojo Pork Belly
 ¾ cup extra-virgin olive oil
 ½ tsp extra-virgin olive oil
 1 tbsp orange zest
 2 ¾ cups sour orange
 1 cup cilantro, finely chopped
 ¼ cup lightly packed mint leaves, finely chopped
 8 garlic cloves, minced
 1 tbsp minced oregano
 2 tsp ground cumin
 Kosher salt and pepper, to taste
 10 ½ lbs pork belly
 ½ tsp sea salt
For the Roasted Grape Tomatoes
 4 cups grape tomatoes
 3 garlic cloves, peeled
 3 tbsp extra-virgin olive oil
 2 tsp coarse kosher salt
 1 tsp freshly ground black pepper
For the Sofrito Sauce
 1 medium yellow onion, diced small
 2 large cloves garlic, minced
 1 cubanelle pepper, dice small
 3 tbsp extra-virgin olive oil
 1 can crushed tomatoes
 1 tsp sweet Spanish paprika
For the Cilantro Crema
 6 limes, juiced
 4 serrano chilies, stems and seeds removed
 2 bunches cilantro
 4 cups crema
 2 tsp cumin, ground fine
 2 tsp black pepper, ground
For the Pickled Shallots
 3 large shallots
 5 ½ cups red wine vinegar
 1 tbsp balsamic vinegar
 ½ cup granulated sugar
 6 sprigs fresh thyme
 1 fresh bay leaf
 ¼ tsp kosher salt
 ¼ tsp red chili pepper flakes
For the Yuca Cheese Bites
1

1. Preheat fryer to 350°F. Place up to 1 lb. of the yuca cheese bites into the fryer
(do not overload basket) and carefully lower the basket.
2. Cook for 3-4 minutes. Do not overcook.
3. Remove from fryer and drain on paper towel lined plate.

For the Mojo Pork Belly
2

1. Using a sharp knife, score the pork rind so that its evenly marked at 1cm
intervals. Place pork on wire rack, rind side up, over sink. Pour boiling water
carefully over pork rind. Pat dry with paper towel. Cool for 10 minutes.
2. In a blender add the sour orange juice, cilantro leaves, mint leaves, and
smashed (not minced) garlic cloves, and pulse until everything is finely
chopped. Add rest of the oil, zest, oregano, and cumin.
3. Place in a ceramic or glass dish big enough to hold the pork belly. Place pork
into marinade, skin side up, taking care not to get marinade on the skin side.
4. Refrigerate, uncovered for 3 hours or overnight, allowing pork skin to dry out.
Recipes created exclusively for MIC Food® © 2020 MIC Food. All rights reserved
5. Preheat oven to 350°F. Line a roasting pan with foil. Reserving marinade, place
pork into a roasting pan. Roast for 45 minutes or until pork is tender.
6. Set broiler to high, brush the skin lightly with oil. Sprinkle with salt.
7. Place under broiler until skin is crisp and golden.

For the Roasted Grape Tomatoes
3

1. Preheat oven to 400°F.
2. In a medium bowl add the grape tomatoes and 3 garlic cloves. Drizzle with 3
tablespoons of olive oil and sprinkle with salt, pepper.
3. In a 9 by 13-inch glass baking dish, place the tomatoes and garlic cloves,
ensuring they are in just 1 layer. Roast for 20 minutes, and then stir. Add 2 to 3
tablespoons of hot water, if too dry in appearance. Return to the oven and cook
for 20 to 30 more minutes.
4. When ready, the tomatoes will have begun to shrivel and the liquid in the dish
should have thickened.
5. Serve hot from oven.

For the Sofrito Sauce
4

1. Heat a large frying pan with a heavy bottom over medium heat. Pour in
enough olive oil to coat the bottom of the pan.
2. Put the onions into the pan and sauté them until they are transparent, reducing
the heat if necessary, to avoid burning them.
3. Add the green pepper and continue to cook for 5 minutes, adding olive oil if
necessary. Be sure to stir often, so the vegetables do not burn.
4. Add the minced garlic and sauté for 1 more minute.
5. Add the crushed tomatoes and paprika to the pan and mix well.
6. Continue to cook for about 10 to 15 minutes, reducing the liquid released from
the tomatoes until a somewhat thick sauce is achieved.
7. Place sauce in the blender cover with lid and puree until smooth.
8. Add sauce back to the pan and cook down to reduce slightly.
9. Reserve.

For the Cilantro Crema
5

1. In a blender blend the lime juice, jalapenos and cilantro. Whisk into the crema
and season with cumin and pepper.

For the Pickled Shallots
6

1. Skin the shallots and cut them lengthwise in ⅛″ slices, using a mandoline or a
chef’s knife. You should have about 2 cups of finely sliced shallots.
2. Place the vinegars and sugar in a medium saucepan and bring to a boil. Once
boiling, add the thyme, bay leaf, salt, pepper flakes and shallots.
3. Stir well and remove pan from heat.
4. Let cool to room temperature, then transfer to a glass jar and refrigerate for a
minimum of 24 hours, or for up to 1 month.

Ingredients

Ingredients
 20 Tio Jorge® Yuca Cheese Bites
 2 lbs Mojo Pork Belly
 2 pt Grape Tomatoes
 1 cup Red Pepper Sofrito
 1 cup Cilantro Crema
 As Needed Pickled Shallots
For the Mojo Pork Belly
 ¾ cup extra-virgin olive oil
 ½ tsp extra-virgin olive oil
 1 tbsp orange zest
 2 ¾ cups sour orange
 1 cup cilantro, finely chopped
 ¼ cup lightly packed mint leaves, finely chopped
 8 garlic cloves, minced
 1 tbsp minced oregano
 2 tsp ground cumin
 Kosher salt and pepper, to taste
 10 ½ lbs pork belly
 ½ tsp sea salt
For the Roasted Grape Tomatoes
 4 cups grape tomatoes
 3 garlic cloves, peeled
 3 tbsp extra-virgin olive oil
 2 tsp coarse kosher salt
 1 tsp freshly ground black pepper
For the Sofrito Sauce
 1 medium yellow onion, diced small
 2 large cloves garlic, minced
 1 cubanelle pepper, dice small
 3 tbsp extra-virgin olive oil
 1 can crushed tomatoes
 1 tsp sweet Spanish paprika
For the Cilantro Crema
 6 limes, juiced
 4 serrano chilies, stems and seeds removed
 2 bunches cilantro
 4 cups crema
 2 tsp cumin, ground fine
 2 tsp black pepper, ground
For the Pickled Shallots
 3 large shallots
 5 ½ cups red wine vinegar
 1 tbsp balsamic vinegar
 ½ cup granulated sugar
 6 sprigs fresh thyme
 1 fresh bay leaf
 ¼ tsp kosher salt
 ¼ tsp red chili pepper flakes

Directions

For the Yuca Cheese Bites
1

1. Preheat fryer to 350°F. Place up to 1 lb. of the yuca cheese bites into the fryer
(do not overload basket) and carefully lower the basket.
2. Cook for 3-4 minutes. Do not overcook.
3. Remove from fryer and drain on paper towel lined plate.

For the Mojo Pork Belly
2

1. Using a sharp knife, score the pork rind so that its evenly marked at 1cm
intervals. Place pork on wire rack, rind side up, over sink. Pour boiling water
carefully over pork rind. Pat dry with paper towel. Cool for 10 minutes.
2. In a blender add the sour orange juice, cilantro leaves, mint leaves, and
smashed (not minced) garlic cloves, and pulse until everything is finely
chopped. Add rest of the oil, zest, oregano, and cumin.
3. Place in a ceramic or glass dish big enough to hold the pork belly. Place pork
into marinade, skin side up, taking care not to get marinade on the skin side.
4. Refrigerate, uncovered for 3 hours or overnight, allowing pork skin to dry out.
Recipes created exclusively for MIC Food® © 2020 MIC Food. All rights reserved
5. Preheat oven to 350°F. Line a roasting pan with foil. Reserving marinade, place
pork into a roasting pan. Roast for 45 minutes or until pork is tender.
6. Set broiler to high, brush the skin lightly with oil. Sprinkle with salt.
7. Place under broiler until skin is crisp and golden.

For the Roasted Grape Tomatoes
3

1. Preheat oven to 400°F.
2. In a medium bowl add the grape tomatoes and 3 garlic cloves. Drizzle with 3
tablespoons of olive oil and sprinkle with salt, pepper.
3. In a 9 by 13-inch glass baking dish, place the tomatoes and garlic cloves,
ensuring they are in just 1 layer. Roast for 20 minutes, and then stir. Add 2 to 3
tablespoons of hot water, if too dry in appearance. Return to the oven and cook
for 20 to 30 more minutes.
4. When ready, the tomatoes will have begun to shrivel and the liquid in the dish
should have thickened.
5. Serve hot from oven.

For the Sofrito Sauce
4

1. Heat a large frying pan with a heavy bottom over medium heat. Pour in
enough olive oil to coat the bottom of the pan.
2. Put the onions into the pan and sauté them until they are transparent, reducing
the heat if necessary, to avoid burning them.
3. Add the green pepper and continue to cook for 5 minutes, adding olive oil if
necessary. Be sure to stir often, so the vegetables do not burn.
4. Add the minced garlic and sauté for 1 more minute.
5. Add the crushed tomatoes and paprika to the pan and mix well.
6. Continue to cook for about 10 to 15 minutes, reducing the liquid released from
the tomatoes until a somewhat thick sauce is achieved.
7. Place sauce in the blender cover with lid and puree until smooth.
8. Add sauce back to the pan and cook down to reduce slightly.
9. Reserve.

For the Cilantro Crema
5

1. In a blender blend the lime juice, jalapenos and cilantro. Whisk into the crema
and season with cumin and pepper.

For the Pickled Shallots
6

1. Skin the shallots and cut them lengthwise in ⅛″ slices, using a mandoline or a
chef’s knife. You should have about 2 cups of finely sliced shallots.
2. Place the vinegars and sugar in a medium saucepan and bring to a boil. Once
boiling, add the thyme, bay leaf, salt, pepper flakes and shallots.
3. Stir well and remove pan from heat.
4. Let cool to room temperature, then transfer to a glass jar and refrigerate for a
minimum of 24 hours, or for up to 1 month.

Yuca Cheese Bites with Pork Belly, Roasted Grape Tomatoes, Red Pepper Sofrito & Cilantro Crema


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