From: Chef Richard Sandoval, Zengo, Washington, DC. Yield: 4 servings. 1 ½ lb. pork butt 1 small yellow onion, rough chopped 1 bunch cilantro ½ cup hoisin sauce ¼ cup white vinegar 3 chiles de arbol 3 Tbsp. achiote pepper paste 2 Tbsp. Schimi togarashi 2 tsp. salt as needed, arepas (recipe follows) as needed, guacamole (recipe follows) ½ cup sour cream 2 seeded and sliced jalapenos as needed for garnish, sesame seeds Cut entire pork butt into smaller, proportionate pieces to ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.