Salvadoran Pulled Pork Pupusas With Pickled Cabbage Food

CURTIDO CABBAGE SLAW RECIPE

Steps:

• Combine the cabbage, carrot, onion, and jalapeno in a large bowl.
• Combine the remaining ingredients in a separate bowl and whisk well to mix.
• Pour the dressing over the cabbage mixture and stir. Taste and add additional salt, if needed. Cover and refrigerate for at least 2 hours or overnight (preferred) before serving.

CHICHARRON PUPUSA

Steps:

• Render pork fat in a saucepan on low heat until golden brown, about 20 minutes, then remove the crispy chicharron from the pan with a slotted spoon and set aside to air dry for 24 hours.
• Cook pork butt in the same saucepan on medium-low heat, stirring occasionally, until tender, about 20 minutes. (Note: Do not drain the fat from the saucepan since it will be a great flavor enhancer.) Add onions and scrape the pan very well with a wooden spoon to get most of the drippings. Grind chicharron, pork butt, onions and garlic together in a meat grinder. Adjust seasoning to taste with salt and cumin, then refrigerate for 6 hours.
• Using your hands, grab 3 ounces of Masa and mound it on one hand, making a well. Grab 3 ounces chicharron mixture and cover the well, simultaneously surrounding the chicharron mixture with the Masa until everything is covered. Use both of your palms and press gently until you achieve a uniform 1/4-inch-thick disc. Use small amounts of water as needed to assist in releasing the Masa from your hands. Once the discs are made cook them on a hot griddle, 4 minutes per side. Repeat with remaining ingredients. Top with Curtido and Pupusa Sauce.
• Combine masa, salt and enough water to incorporate the masa (up to 1 quart) in a large mixing bowl. Knead together until masa does not stick to your hands.
• Boil 3 quarts water in a large saucepan and add 3 tablespoons salt. Add cabbage and let cook 30 seconds, then immediately pull it out and set aside. Reserve 1 quart cooking water.
• Add cabbage to a large mixing bowl, then add carrots, vinegar, onions, sugar, oregano, pepper flakes, bay leaves, remaining 3 tablespoons salt and reserved cooking water and mix together. Transfer to a 6-quart container and let sit in a dry and cool place for 5 days. Note: Curtido needs to be submerged in liquid, so place a plate over the top if necessary.
• Saute garlic and onions in oil in a saucepan, then immediately add tomatoes, sugar, oregano, bay leaves and 1 quart water. Cook at low heat for 45 minutes, then let cool down. Remove bay leaves and blend.

CURTIDO (SALVADORAN PICKLED SLAW)

Steps:

• Mix cabbage, onion, carrot, and chile peppers together in a large bowl. Sprinkle salt evenly on top. Cover with boiling water. Cool to room temperature, about 1 hour.
• Pour vinegar over cabbage mixture; add oregano. Mix together carefully.
• Cover and refrigerate until flavors combine, 8 hours to overnight.

CURTIDO (EL SALVADORAN CABBAGE SALAD)

Steps:

• Combine the cabbage and carrot in a large bowl and pour the boiling water over the mixture. Allow the mixture to steep for 5 minutes; drain well. Return the cabbage and carrots to the bowl. Mix in the green onion, vinegar, 1/2 cup of water, and oregano. Toss until all ingredients are combined. Chill for 20 minutes before serving.

SALVADORAN PULLED PORK PUPUSAS WITH PICKLED CABBAGE

Steps:

• For the pickled cabbage: Combine the vegetables in a large bowl. In a medium saucepan, add the vinegar, water, spices, brown sugar and salt and bring to a boil. Pour the hot pickling liquid over the vegetables. Mix the ingredients well and let stand for at least 24 hours before serving, stirring occasionally. This mixture will keep for 2 to 3 weeks covered in the refrigerator.
• For the pork filling: Season the pork with the salt and pepper and place in a medium saucepan. Add enough water to cover by 2-inches, about 6 cups. Bring to a simmer and partially cover the pot; cook until the meat is very tender and almost all of the liquid has evaporated, about 3 hours. Uncover the pork and let it slightly pan fry in its own fat, stirring, until golden brown.
• Meanwhile, combine the tomatoes, onion, garlic, jalapeno, oregano and cinnamon in a blender. Puree until smooth. Add the tomato mixture to the pork in the saucepan and stir to loosen any browned bits from the bottom of the pan. Lower the heat and simmer for another 30 minutes, or until pork is falling apart and most of the liquid has reduced from the sauce. The pork mixture should be very thick. Set aside to cool while you prepare the masa dough. (This will yield more pork than you need for this recipe but any leftover can be frozen and/or used in other recipes. It makes a great filling for tacos, burritos, quesadillas or enchiladas and also works well as a sandwich filling when mixed with a tangy barbecue sauce.)
• For the dough: In a bowl, combine the masa harina with the warm water and salt mix until soft dough forms. Let stand for 20 to 30 minutes. Stir in up to a 1/4 cup of cold water, until the dough become soft but not sticky. Divide the dough into 16 golf ball size pieces. Keep the dough covered as you work.
• To form a pupusa: Rub the palm of your hands with a little olive oil. While holding of the dough balls in 1 hand, press the thumb of the other hand in the middle of the ball of dough to form an indentation, then turning the dough, begin to flatten it with your fingertips into a 4-inch concave disk resembling a small bowl. In the center of the disk add 2 tablespoons of the pork and 1/2 tablespoon of the shredded cheese. Bring the edges of the dough together over the filling and squeeze to form a seal. Working gently, press the dough into a flattened disk, flattening the dough middle and edges to form a thick pancake shape about 4-inches in diameter. Repeat with the remaining dough and filling.
• Lightly rub the pupusas with oil and place them on a heated, greased griddle over medium-high heat. Cook each side until golden brown in spots and slightly puffy, 3 to 4 minutes per side. Serve hot, with a serving of the pickled cabbage on the side.

CURTIDO (SALVADOREAN PICKLED COLESLAW)

Steps:

• Mix cabbage, carrots and chiles in a large bowl.
• Pour salt evenly over the mixture.
• Gently pour boiling water over mixture and allow to cool to room temperature, about 1 hour.
• Pour vinager over mixture and add oregano. Carefully mix every thing together and add more salt if neccessary.
• Note: I always allow the completed curtido to sit overnight before serving.

PULLED PORK WITH CABBAGE AND ONIONS (CROCK POT)

Steps:

• Place onion and cabbage in bottom of crock pot, season with 1/2 teaspoon each of red pepper and garlic.
• Put pork roast on top of vegetables and season with the rest of the spices.
• Pour barbecue sauce over all.
• Cook on low for 6-8 hours.
• Take roast out of crock pot and shred with two forks.
• If you want a thicker sauce, put the temperature on high then mix the water and cornstarch and put it in the crock pot while you are shredding the pork.
• Eat on kaiser or Portuguese buns and enjoy!

CURTIDO (SALVADORAN SPICY SLAW)

Steps:

• Whisk together water, vinegar, salt, oregano, and crushed red pepper together in a large bowl. Add cabbage, carrot and green onions; toss to combine and coat evenly. Let stand 30 minutes.
• Toss curtido again and serve as a fresh slaw or pile into a clean canning jar. Pack down in jar with a muddler or other blunt tool so that liquid is even or above the slaw. Cover and let stand at room temperature 24 hours. Serve or refrigerate for up to one week.

SALVADORIAN-STYLE CHICHARRóN SHREDDED PORK

Steps:

• Gather the ingredients.
• Cut pork into several large pieces and place meat in slow cooker with 1 cup salsa, cumin, salt, and pepper to taste.
• Cook on low for 6 to 8 hours (or 4 hours on high) or until pork is fork tender.
• Remove pork from slow cooker, reserving liquid, and shred finely with a fork or using a food processor (fitted with plastic blade).
• Place shredded pork and reserved liquid in a large skillet and saute until liquid evaporates and pork starts to brown slightly. Stir in remaining salsa until desired consistency.
• If making pupusas, add pork and salsa back to a ​food processor, fitted with metal blade, and process with short pulses until finely ground.