The first pop up I ever held was for a concept I called “Indian Tacos,” teaming up with the chef at a popular neighborhood Brooklyn restaurant that also happened to be my “Cheers,” a real-life version of the TV sitcom bar “where everybody knows your name.” I may be dating myself for the younger audience here. On Monday nights, my “Cheers” was bar only, so I teamed up with the chef to take over the empty kitchen. The idea was to take smaller street-style tortillas and pile them with two options, including a pulled pork play on a classic pork vindaloo curry.
"I love the country-rib chop because it's such a great representation of all the parts of pork I love. You get some of the rib meat, some leaner loin, and some really well marbled shoulder. The sum is a really flavorful piece of meat that cooks beautifully on the grill." — Executive Chef Lena Ciardullo of Union Square Cafe
Mojo Criollo is one the staple marinades and sauces in the Cuban kitchen. Here we use it as a marinade in citrus and cane sugar vinegar and onion and cilantro, you could add garlic and olive oil and enjoy as a sauce to dip your chops in as well. The key players at work here is the high acid marinade to cut through and provide balance to the fat in the pork. Citrus and Pork is a combination that could make into the pantheon of great food pairings such as tomato and basil. This doesn't need to be just for your chops on the grill, add the marinade to any cut and cooking technique for a delicious meal.
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