Carnita Tostone Recipe

Prepare and Braise the Pork

In a large pot, heat a bit of oil over medium heat. Add chopped onion and garlic; sauté until soft. Add the pork shoulder, searing on all sides until browned. Season with cumin, oregano, salt, and pepper.

Pour in the chicken broth and lime juice. Bring to a boil, then reduce heat to low. Cover and simmer for 2.5 to 3 hours, until the pork is tender and shreds easily.

Once cooked, remove pork from the pot and shred with two forks. Set aside and keep warm.

Cook the Lentils

In a saucepan, combine lentils and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender.

In a separate skillet, heat olive oil over medium heat. Sauté diced onion and minced garlic until translucent. Add cumin and salt.

Add cooked lentils to the skillet and mash slightly with a fork. Cook for an additional 5 minutes, stirring occasionally. Keep warm.

Prepare and Fry Plantains

Peel the green plantains and cut them into 1-inch thick slices.

In a large skillet, heat vegetable oil over medium-high heat. Fry the plantain slices in batches until golden brown, about 3-4 minutes per side.

Remove from the oil and drain on paper towels. Use a flat surface to flatten each fried plantain slice slightly, then return to the hot oil and fry again until crispy, about 2-3 minutes.

Make the Cabbage Relish

In a large bowl, combine shredded cabbage, grated carrots, and sliced red onion.

Drizzle with lime juice and sprinkle with salt. Toss to combine. Let it sit for at least 20 minutes to allow flavors to meld.

Blend the Green Sauce

In a blender, combine cilantro, jalapeño, minced garlic, mayonnaise, and lime juice.

Blend until smooth. Adjust seasoning if necessary and set aside.

Assemble the Dish

On a serving plate, spread a layer of refried lentils.

Top with shredded braised pork, then place crispy fried plantains on the side.

Drizzle with Peruvian green sauce, sprinkle with crumbled cotija cheese and chopped cilantro. Add a generous scoop of Salvadorian cabbage relish on top.