Yes, it IS as awesome as it sounds.
This year was my first time attending, and since I have little interest in flaky crusts (I'm weird; I know), I somehow got it into my head that I was going to make a Puerto Rican-inspired savory pie featuring a plantain crust. It sounded genius in my head (all things sound genius in my head), but for some reason I decided that I would just leave the details until the last minute. I showed up at the grocery store the morning of, with vague ideas involving pork and a rectangular tart pan, and a nagging sense that perhaps I should have put in a bit more thought.
Fortunately, it was. Eugene and I got a little sliver to share, and were excited to find that not only was it good, but it was actually kind of amazing! Eugene declared it by far his favorite of the savory tarts (although he has to say that so take it with a grain of salt). The crust was crispy and garlicky with little bits of smokey bacon that gave into a creamy filling with chunks of savory pork, salty olives, and sweet red peppers.
I immediately knew that I was going to make it again so that I could share it with all of you.
This recipe? It's definitely a little bit fussier than most things I share here as it requires three different elements, but it is SO WORTH IT. Here are some pictures to walk you through it:
Mofongo is one of my favorite things in the world. It's also one of Guy Fieri's favorite things in the world. I usually find him super annoying, but I do find this video of him freaking out about mofongo to be somewhat...charming. (Well, about as charming as Guy Fieri could ever be.)
I LOVE the briny saltiness that the olives add to the final dish; you might be tempted to skip them, but I urge you to give them a try; they really work to balance out what could otherwise be a pretty heavy and rich dish.
The pork shoulder itself is pretty key. It's braised using the same ingredients used to make a traditional Puerto Rican pernil--sour orange juice, garlic, cumin, paprika, salt, pepper, and cilantro. I suggest making the pork in advance as it will keep well and can be made as far as 3 days ahead.
Place the crisped and slightly cooled base onto a baking sheet, and pour in the filling right to the top. It'll puff up while cooking, but once cooled will settle back down into the tart making for a perfect fit.
After the tart bakes, remove from the oven and let cool in the base so that it has a chance to settle into the shape.
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Savory Braised Pork Tart with Puerto Rican Mofongo Crust
For the Pork
1 5lb pork shoulder, cut into chunks
2 cups sour orange juice (from seville oranges, or use equal parts orange and lemon juice)
2 cups low sodium chicken broth
6 large garlic cloves, smashed
1 onion cut into quarters
4 teaspoons of kosher salt
1 tablespoon dried oregano
3 tablspoons ground cumin
3 tablespoons ground paprika
1 teaspoon ground black pepper
2 tablespoons brown sugar
1/2 cup roughly chopped fresh cilantro
1 bay leaf
For the Mofongo
6 green plantains
Oil for frying
6 strips bacon, cut into small pieces.
1/4 cup sour orange juice
1/4 cup chicken broth (or use the braising liquid from the pork)
1/4 olive oil, plus more as needed
5 garlic cloves, finely minced
1 teaspoon dried oregano
Kosher salt and black pepper, to taste
For the Filling
1/2 cup heavy cream
2 large eggs
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 teaspoon paprika
1/2 teaspoon ground cumin
1/4 cup coarsely chopped green olives
1/4 cup coarsely chopped roasted red pepper
First Prepare the pork. Place the chunks of pork in a large dutch oven. Combine the rest of the ingredients, except the bay leaf, in a blender and puree until smooth. Pour the liquid over the pork and add the bay leaf. Bring to a boil, then reduce heat to low, cover and let braise for about 3 hours or until the pork is tender. (PLAN AHEAD: this step can be done up to 3 days in advance--the pork can also be braised in the oven or cooked in a slow cooker, if you prefer)
While the pork cooks, prepare the mofongo. Peel and slice the plantains into 1/2" thick pieces. Heat 1" of oil in a heavy-bottom pot and fry the plantain slices in batches, about 3-5 minutes each until golden. Transfer to a paper-lined pan to drain. Let the plantains cool while you fry the bacon until crisp (you can also use pork rinds, if you prefer). In a large bowl, combine the fried plantains, fried bacon and bacon fat, sour orange juice, broth, olive oil, garlic, oregano, and salt and pepper. Use your hands or a mortar and pestle to mash together until well combined and relatively smooth (you can also use a food processor on "pulse"--note that the texture will be chunky, but you want to limit the size of the chunks so that you can mash it into the tart as a crust). Taste to adjust seasoning and set aside. (PLAN AHEAD: this step can be done up to 24 hours in advance)
Prepare the tart: Once the pork is ready, use a fork to pick out about 2 cups of the tender pork, either shredding or chopping it into small pieces. (The rest of the pork can be eaten on its own or in sandwiches or tacos.). Whisk together the ingredients for the filling and add the pork. Set aside.
Preheat oven to 400 degrees. Press the mofongo into your tart pan to form a 1/2" thick crust--use either a 9" round or a rectangular pan, you can also use multiple smaller ones for individual portions. The mofongo should be warm and wet in order to best fit into the pan so reheat if necessary, and moisten with olive oil in order to help it stick together (you should be able to squeeze it into a ball and have it hold). The oil will also help it crisp in the oven. See photo above for clarification, if necessary.
Place the crust on a baking sheet and in the oven for 15 minutes until the mofongo is golden and crisp. Remove and let cool slightly before pouring in the filling right to the top of the crust. Return to the oven and bake for 25 to 30 minutes, or until just set.SUBSTITUTION IDEAS: Instead of the braised pork, you can easily use diced chorizo, shrimp, cooked ham, pulled brisket, pot roast, or even just vegetables and cheese. Have fun with it and get creative!
Let cool completely in pan before unmolding. Serve room temperature.