(WSVN) - Anytime is a great time to fire up the grill. We have the perfect recipe for some outdoor cooking. Time to grab a Bite with Belkys.

The Chef: Richard Sandoval
The Restaurant: Toro Toro, Miami
The Dish: Mojo Pork Chop


8 oz. Marinated Pork Chop Blade
60 g. Plantain Puree
3 pc Fried Ripe Plantains
28 g. Hot Sauce Vinaigrette
20 g. Butter
20 g. papaya slaw
Cilantro Leaves

Ingredients for Marinade:

50 g. Roasted garlic
2 g. Ground cilantro
120 g. Caramelized onion
106 g. Orange juice
2 g. Dry oregano
61 g. Lemon juice
2 g. Black pepper
220 g. Blended oil
2 g. Ground achiote

Ingredients for Plantain Puree:

500 g. Ripe yellow plantains
6 g. Orange zest
1 g. Cinnamon, ground
1 g. Rosemary, chopped
208 g. Heavy cream
10 g. Salt
60 g. Butter
200 g. Chicken stock

Ingredients for Hot Sauce Vinaigrette:

90 g. Orange habaneros
150 g. White wine vinegar
1 g. Garlic
10 g. Salt
190 g. Yellow peppers
9 g. Orange peel
3rd Set 8 g. Salt
2 g. Guar gum
35 g. White wine vinegar
64 g. Onion

Method of Preparation:

For pork chop:

  • Season well with salt and black pepper
  • Coat both sides with marinade and let sit in refrigerator for a few hours.
  • Grill both sides and finish cooking in the oven until desired temperature.

For Marinade: 

  • Mix all the ingredients and blend, keep refrigerated until needed.
  • Use the necessary to marinade the pork.

For Plantain Puree: 

  • Cut the plantains in small pieces and cover with the heavy cream
  • Add the remaining ingredients and cook until the plantains are tender.
  • Blend and puree and passed through a tamis.

For Hot Sauce Vinaigrette:

  • Combine habanero, white wine vinegar, garlic, and salt in the blender and puree into a medium coarse mash.
  • Cover tightly in a plastic container and put above the flat top for 12 hours to ferment.
  • Return to blender with second set and puree until completely smooth, then pass through a chinois, pushing for total extraction.
  • Whisk in guar.
  • Store refrigerated until needed.

To Plate:

  • Spread small amount of vinaigrette on plate, then add scoop of plantain puree.
  • Top with papaya slaw and pork chop.

Toro Toro
Intercontinental Miami
100 Chopin Plaza
Miami, FL 33131

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