Green Chile Pork Slider

This special was decided on after a craving for puerco verde that would just not go away. To make it into a slider we started off by taking boneless pork loin ribs and marinating them in a salsa verde for a few hours. We then pressure cooked the pork and it's marinade for 45 minutes on high pressure and let them cool thoroughly before removing the ribs from the salsa which then found its way into a squeeze bottle where it remained destined to be re-united with the pork in the near future. The salsa verde was made with charred onions, poblanos, jalapenos, tomatillos, cilantro, cumin, mexican oregano, and honey. As you can see from the last post we made a batch of lime infused queso fresco to add some acidity and the wonderful mouthfeel that cheese always provides. To add some texture and freshness we added fresh cilantro sprigs and shaved radish. At first we wanted to do a tortilla crusted rib but opted for masa flour when wondering through the store. We dredged it in the masa, dipped it in buttermilk, and then back to the masa before frying it to GBD. We hope everyone enjoyed this rendition of classic flavors.