Virtual Tasting Recipes – 12/11/20

Virtual Tasting Recipes – 12/11/20

Recipes Courtesy Jon Wyatt

Salsa Verde Pork Tostada
Paired with 2019 Estate Viognier

Total Cooking Time: 4.5-5 hours

INGREDIENTS

4 lbs pork sirloin
1-2 T canola oil, divided
8-10 tomatillos, out paper, peeled and washed
3 poblano peppers, halved with just stem removed
1 onion, quartered
3 Roma tomatos, with small x in the bottom
Salt and pepper to taste
1/4 C cilantro
3-4 garlic cloves
1 whole pickled jalapeno (I like pickled because it reduces the heat and adds snap
10-12 corn tortillas

INSTRUCTIONS FOR SALSA AND PORK
1. Preheat oven to 350 degrees 

2. Rub the vegetables (tomatillos, poblano peppers, onion and tomatos) with oil, salt and pepper and roast for 20 minutes.

Suggested toppers
Cilantro, finely chopped
Lime, wedged
Onion, roughly chopped
Avocado, sliced
Pickled jalapeno, sliced
Pickled red cabbage (see recipe below)

3. Make pickled cabbage if using, see below for recipe. 

4. Cut the pork sirloin into 1-1 1/2 inch cubes. Toss with oil and seasoning with salt and pepper. In a pan (with a good sealing lid) over medium high heat, sear the pork to brown every side. Don’t crowd the pan, may need to be done in batches. 

5. Once your vegetables are nicely roasted and have just a slight char on them, place them with their juices in a blender with the cilantro, garlic and pickled jalapeño. Season with salt and pepper and blend until smooth. 

6. Add three quarters of your salsa blend (the remainder can be used on your completed tostada) to your seared pork and cook on stove top on low heat for a minimum of 4 hours, stirring occasionally.

Meat is ready once it pulls apart easily and shreds. Mix in any remaining cooking salsa. Keep warm. 

INSTRUCTIONS FOR TOSTADAS
1. In a shallow pan, add 3 teaspoons of oil and heat over medium high heat.

2. Add tortillas one or two at a time and cook until crispy. Add more oil as needed to finish crisping tortillas.

3. Layer the cooked pork on your tostada and top with you favorite toppings, including your fresh made salsa verde. 

PICKLED RED CABBAGE

INGREDIENTS
1 C white vinegar
1 C water
1/2 head red cabbage

INSTRUCTIONS
1. In a pot bring to boil water and white vinegar.

2. Slice red cabbage into thin strands.

3. Place strands of cabbage into a heat proof container such as a medium sized mason jar.

4. Add boiling vinegar mix.

5. Allow to sit for at least 1 hour.

A true gem in the Willamette Valley, Aurora Colony Vineyards offers guests the opportunity to revive their senses through great wine, amazing food and live music - all while enjoying our beautiful property.
Phone: 503-678-3390
Fax: 503-675-4301
21338 Oak Lane NE
Aurora, OR 97002