Yucatan Pork Shoulder


Cooking Instructions

Pork – 30m  (the liquid left in the bag is the sauce, and is to be poured over the pork)

Ginger Vegetables – 20m (discard liquid in bag after cooking)

Scallion Cake – 10m  

Corn Puree – 10m

braised pork shoulder with mole sauce

Plating

  1. Cut open one small corner of the corn puree, and treating it as a little piping bag, pipe your design onto the plate, we have added a page to show you some different options here; https://www.caciopepemeals.com/pages/plating
  2. Cut open the bag to the scallion cake, and place down wherever you plan on placing your pork.
  3. Cut open the bag to the pork, using tongs, place the pork on top but just off the side of the scallion cake. Then you can pour the remaining contents of the bag (the sauce) overtop of the pork.
  4. Cut open the bag of ginger vegetables and discard as much of the liquid as possible, then using a spoon, place your vegetables around the plate in any fashion you see fit.