Recipe Friday: Ghost Ranch Braised Pork Torta

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For those of you who hanker for a good torta now and then and would like to try making one at home, chef Roberto Centeno of Ghost Ranch shares his braised pork torta recipe with us this week.

When cooking the pork, it’s important to evenly sear the meat on all sides to seal in the moisture, Centeno says. Another important step – don’t skip the parchment paper and foil wrap to ensure more tender meat.

If you’d like to try this flavor-packed dish before attempting to make it at home, head out to Ghost Ranch from 11 a.m.-4 p.m. because they only serve the torta at lunch.

Torta

Ingredients:

  • 2 slices telera bread (from Noble Bread)
  • 5 oz. chimayo chili braised pork (pork butt)
  • 1.5 oz. shaved cabbage slaw with chimayo aioli
  • ½ oz. roasted garlic aioli
  • 3 slices avocado
  • 3 slices Roma tomatoes

Preparation:

  1. Prepare garlic aioli by rubbing whole garlic bulb with olive oil and roast for 25 minutes at 325 degrees. Once roasted, open the bulb to remove garlic cloves, puree until smooth. Mix 1 oz. roasted pureed garlic paste with 2 cups of mayonnaise and salt to taste.
  2. Prepare chimayo braised pork by first seasoning 5 lbs. pork putt with salt and 2 oz. of chimayo powder. Hard sear seasoned meat on cast iron at high temperature until evenly seared. Transfer seared meat to a roasting pan, cover with parchment paper and then foil. Braising liquid: 1 cup white wine, 1 qt. chimayo sauce (5 guajillo pods, tomato, onion chimayo and coriander. For every five tomatoes, use one onion) and 2 bay leaves. Slow cook at 325 degrees until tender, about 1 hour and 45 minutes. Let rest 15-20 minutes
  3. Prepare cabbage slaw by first making chimayo aioli, mix 1 cup of mayonnaise with 1/8 cup chimayo powder. Next, julienne one small red cabbage, one small green cabbage and one yellow onion. Mix together. Chop one half bunch of parsley and cilantro, add to cabbage onion mix and dress with 2 oz. of chimayo aioli.
  4. Slice tomato and avocado.

Assembly:

Toast the bread and gently rub the bread with ½ oz. of garlic aioli. Layer avocado slices, 5 oz. braised pork, tomato slices and top with cabbage slaw.

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