Smithfield will launch SaborSmithfield.com, its first-ever multimedia Spanish-language website highlighting a series of partnerships with renowned Latino chefs across the country.
To celebrate the launch, Smithfield partnered with James Beard award winner and Latin-American Chef Jose Garces, who created flavorful recipes featuring Smithfield Fresh Pork – a line of hand-selected and hand-trimmed fresh pork that offers consumers quality, freshness, and versatility for any meal.
SaborSmithfield.com is a resource for Spanish-speaking consumers to learn more about the Smithfield brand, educate themselves on the different cuts of pork, and to explore different delicious and easy-to-prepare recipes.
Jose Garces, distinguished chef and restaurateur, 2009 recipient of the James Beard Foundation “Best Chef: Mid-Atlantic” award, and winner of Food Network's “The Next Iron Chef” leveraged his culinary expertise and Hispanic roots to create mouthwatering and innovative twists on traditional Latin dishes, while highlighting the flavor of Smithfield Fresh Pork.
“Pork is a staple in Hispanic households and in many traditional dishes,” said Chef Jose Garces. “I’m thrilled to share with the Latino community three of my favorite and easy-to-cook recipes featuring Smithfield Fresh Pork.”
We will be sharing a few pork inspired recipes from Chef Garces this week! Just a day after Taco Tuesday (it's taco day everyday, let's face it) check out this recipe for TACOS AL PASTOR:
WHAT YOU NEED:
5 lbs. Smithfield® Prime Boneless Pork Shoulder Picnic Roast, sliced 1/8‐inch thick
6 cloves garlic
1 large onion, peeled and sliced into 1/2‐inch rings
1 cup chopped fresh pineapple
2 cups pineapple juice
1 cup chicken stock
1 cup guajillo chile puree (guajillo chiles soaked in hot water and blended in blender
until smooth)
1/4 cup orange juice
1 tablespoon honey
1 tablespoon Mexican dried oregano
Fresh corn tortillas
WHAT TO DO:
1. Heat oven to 450oF. Place garlic, onion and pineapple on aluminum foil lined
baking sheet. Cook until all items are well caramelized but not burned. Remove
from oven and place in a pot with remaining ingredients except corn tortillas.
Simmer for 10 minutes. Puree in blender until smooth. Place in refrigerator to
cool completely.
2. Place pork in cooled marinade; cover and refrigerate at least 1 hour.
3. Warm fresh corn tortillas gently in a small skillet over low heat. Wrap tightly in a
warm wet towel and place in 200oF. oven until ready to serve.
4. Heat 1 tablespoon oil in large skillet over high. Season pork slices with salt and
pepper; add to skillet and cook until well caramelized. Do not over crowd the
pan, work in batches if necessary. Cook until pork is just cooked through.
5. Serve in warm corn tortillas with Red Beans and Oaxaca Cheese Cornbread on
the side.
SIDES:
Red Beans
1 Smithfield® Recipe Ready Smoked Ham Hock
1 cup diced Smithfield® Smoked Ham
8 cups chicken stock
1 cup diced onion
1 cup diced red bell peppers
3 cups dried red beans, soaked overnight
3 bay leaves
1 cup diced russet potatoes
1 cup diced butternut squash
1. Combine ham hock and chicken stock in large stock pot; simmer for 3 hours until
hocks are very tender. Strain thoroughly and cool, reserving stock. Remove
tender hocks and chop into bite‐size pieces.
2. Cook onions and red pepper in large stock pot until tender. Add beans and
reserved ham hock stock. Simmer until beans are very tender.
3. Add ham hock meat and remaining ingredients; cook until mixture is thickened
and potatoes and squash are cooked tender. Season to taste with salt and
pepper.
Oaxaca Cheese Cornbread
1 cup butter
1 cup plus 2 tablespoons sugar
4 large eggs
2 cups cornmeal
1 tablespoon baking powder
1 teaspoon kosher salt
1 jalapeño, roasted and diced
2 cups fresh or frozen corn kernels
3 cups (12 oz.) grated Oaxaca cheese
1. Heat oven to 325°F. Place oven rack in center of oven.
2. Beat butter and sugar together with electric mixer until light and fluffy, about 3
minutes. Add eggs, 1 at a time, mixing on low speed after each until blended.
3. Mix together cornmeal, baking powder and salt in separate bowl. Gradually
beat into butter mixture until combined.
4. Fold in Oaxaca cheese, corn kernels and diced jalapeño. Spoon batter into
greased 10‐inch cast iron skillet (or 8‐inch square baking pan) and bake 15 to 18
minutes until golden.
MAKES: about 32 tacos
PREP TIME: 40 minutes plus 2 hours marinade time
COOK TIME: 5 hours 15 minutes
©2017 Smithfield Foods
