Put the flour, yeast, oil and salt into a large bowl. Pour in 1 c lukewarm water and use a spatula to combine the mixture.
Transfer to a lightly oiled work surface, and with lightly oiled hands, knead the dough for 5 minutes, until soft and elastic.
Return the dough to the bowl, cover with a slightly damp clean kitchen towel and let it rise in a warm place for at least 2 hours or until nearly doubled in size.
Cut the dough into 8 equal-size balls and set aside, covered with a clean kitchen towel.
Place a large sheet pan or pizza stone on the middle rack of a 450°F oven to heat up.
Transfer the dough balls to a lightly oiled work surface and stretch each into a rough circle, about 7 in wide and ¼ in thick.
Remove the hot sheet pan from the oven and quickly place 4 flatbreads on it, spaced apart. Bake for 7–8 minutes, until golden brown and crisp. Repeat with the remaining flatbreads.
Spread each flatbread with 1 Tbsp of Citrus–Black Garlic Butter, 3 oz Roasted Pork, and 2 oz diced caramelized pineapple. Sprinkle with chopped cilantro and finish with a drizzle of olive oil, a pinch of flaked sea salt and cracked black pepper.
Ingredients
3 cups flour, bread
2 tsp yeast, dry , fast-acting
2 tbsp oil, olive, plus more as needed
1 tsp salt
1 tbsp Citrus–Black Garlic Butter, (see recipe below)
3 oz. Roasted Pork
2 oz. Caramelized Pineapple Planks, (see recipe below)
cilantro, fresh, chopped
oil, olive
sea salt, flaked
black pepper, cracked
Adobo Marinade
Directions
Place the Citrus Chili Sauce, orange juice, vinegar, peppercorns, cumin and allspice in a blender. Puree for several minutes. Set aside.
Ingredients
2 cups Custom Culinary® True Foundations® Latin-Style Citrus Chili Sauce
1/2 cup orange juice
1/4 cup vinegar, white
2 tsp peppercorns, black
2 tsp cumin, ground
2 tsp allspice, ground
Roasted Pork
Directions
Trim the skin from the inner part of the leg only.
Make several deep incisions all over the skinned portion and rub them with salt. Let it rest for a few minutes.
Rub the Adobo Marinade all over the pork, pushing it into the slits and between the meat and the skin. Cover with plastic wrap and refrigerate for 2 to 3 hours, or a maximum of 12 hours.
After marinating, wipe the marinade from the skin with a clean cloth to dry the skin. Leave the marinade on the meat portion.
Preheat the oven to 400°F.
Place the pork in a roasting pan and bake uncovered, skin-side up, for 3 to 4 hours. Check the roast often. As the pan juices evaporate, replenish them with 1/2 cup water. The pork is done when the skin is crackling, and the juices run clear when the meat is pierced at the thickest part of the leg (about 160°F on a meat thermometer).
Remove the pork from the oven and place it onto a cutting board, holding the bone with a cloth. With a sharp knife, remove the crisp skin and cut it into small serving pieces. Place the skin on a sheet pan and set aside. Do not cover to prevent the skin from becoming soggy.
To deglaze the pan juices, place the roasting pan on the stove over medium heat and add the sherry, scraping up the browned bits with a wooden spoon.
Dice the pork and return it to the roasting pan with the pan juices to keep the meat moist and flavorful. Cover the pan with aluminum foil and return it to a warm oven to hold.
Ingredients
1 8 lb. Leg of pork, with skin
2 tbsp salt
1/4 cup sherry, sweet
Citrus-Black Garlic Butter
Directions
Preheat the oven to 350°F.
Drizzle the garlic with the oil, sprinkle with salt and pepper and wrap in aluminum foil. Bake for 40 minutes until softened. Squeeze out the cloves when cool enough to handle.
Put the cooked roasted garlic and black garlic into a food processor with salt and black pepper. Blend until smooth.
Add the parsley, butter and Citrus Chili Sauce. Blend and reserve.
Ingredients
1 head garlic, top trimmed to expose the cloves
1 tsp oil, olive
1/2 tsp sea salt, flaked
1/4 tsp black pepper, cracked
1/5 cup garlic, black, roughly chopped
1/2 cup parsley, finely chopped
1 cup unsalted butter, softened
1/2 cup Custom Culinary® True Foundations® Latin-Style Citrus Chili Sauce
Caramelized Pineapple Planks
Directions
Peel and core the pineapple. Cut it into 1/2-in-thick planks. Set aside.
In a skillet over medium heat, combine the unsalted butter, brown sugar, and dark rum.
Cook the mixture until the butter is melted, stirring continuously, for about 1 minute.
Arrange the pineapple slices in a single layer in the skillet.
Spoon the liquid over the pineapple to coat them evenly.
Sauté the pineapple until it turns a golden-brown color, turning once to ensure even caramelization.
Once the pineapple is caramelized, carefully remove it from the pan and place it on a sheet pan.
Using a heat-proof rubber spatula, scrape the remaining caramel from the bottom of the pan onto the pineapple.
Transfer the caramel-coated pineapple to a baking dish and place it under the broiler for about 8 minutes or until the sugar starts to burn. Keep a close eye on it to prevent burning; the goal is to achieve a nice, caramelized crust.
Allow the planks to cool and dice them into 1/2-in chunks. Reserve.
