Tostadas de cueritos (pickled pork skin tostadas)

Crispy tostadas are topped with refried beans, pickled pork skin, lettuce, dry ricotta, Valentina sauce and avocado for a flavoursome combination of textures.

Tostadas de cueritos (pickled pork skin tostadas) Credit: Jiwon Kim

• makes

  8

• prep

  30 minutes

• cook

  1 hour

• difficulty

  Ace

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Ingredients

• 250 g iceberg lettuce, finely sliced
• 50 g finely sliced white onion
• 50 g finely chopped tomatoes
• 20 g roughly chopped coriander
• 250 g refried beans (see Note)8 tostadas
• 350 g cueritos (cooked & pickled pork skin)
• 150 ml thickened cream, to serve
• 50 g dry ricotta, grated (ricotta salata)
• salt and black pepper, to taste
• 2 avocados, thinly sliced
• extra virgin olive oil, to garnish
• Valentina sauce, to serve
• 2 limes, cut into wedges, to serve

For the cueritos

• 500 g clean pork skin (5 mm thick, with no fat)
• 2 tsp salt (for cooking)
• 1 litre water (for the pickling liquid)
• 2 cups (500 ml) white vinegar
• 1 tbsp salt (for the pickle)
• ½ white onion, finely chopped
• 1 tbsp cumin seeds
• 1 tbsp peppercorns
• 1 tbsp dried oregano
• 1 tbsp allspice
• 3 bay leaves
• 2 garlic cloves, crushed

Refried beans

• 500 g dried pinto beans (or borlotti beans)
• 2 garlic cloves
• 100 g onion, roughly chopped
• 1½ litre water
• 7 g salt
• 60 ml vegetable oil (or lard)

Resting time: 1 hour

Chilled marinating time: overnight

Instructions

1. To make the cueritos, wash the pork skin well under cold running water, then cut into 5 cm x 5 cm squares. Remove any fat so the skin is approximately 3 mm thick, then transfer to a medium saucepan and cover with water. Add the salt and bring to the boil, then simmer for 45 minutes, or until the skin is tender and translucent. The pork skin will swell slightly during this process.
2. While the skin is simmering, make the pickling liquid by combining the water, vinegar, salt, onion, spices and garlic in a medium saucepan and bring to the boil, then reduce the heat and simmer for 10 minutes. Remove from the heat.
3. Drain the pork skin, then slice into 3-5 mm long strips and transfer to the hot pickling liquid. Allow to cool for 1 hour, then transfer to a jar or container and rest overnight before using. The cueritos will keep for two weeks, refrigerated.
4. When ready to serve, in a medium bowl, combine the lettuce, onion, tomatoes and coriander. Toss well to combine.
5. Spread a generous tablespoon of refried beans on each tostada (do this just before serving to avoid soggy tostadas). Top with the cueritos, drizzle with cream and sprinkle with dry ricotta. Season with salt and pepper, add a handful of the salad mixture, avocado, a drizzle of Valentina sauce and olive oil. Serve immediately, with lime wedges.
6. To make the beans, garlic, onion and water to a pressure cooker and cook on high pressure for 30 minutes. Depressurise beans, stir through the salt.
   In a large frying pan, heat the oil over medium heat. Add the cooked beans, bring to a slow simmer and mash them with a potato masher.
   Cook for 5 minutes, stirring occasionally, until the beans are heated through and smooth. If the refried beans are too thick, add a little bit of water to the pan and stir to combine.
   Taste and adjust seasoning with salt if needed. Beans need to have a spreadable consistency.

 

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Eat With Your Hands

Watch the full episode here

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Watch the full episode here

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