Interview with cook and supperclub host Yolanda Ocon Ep. 22
Presented by: Rocio Carvajal Food history writer, cook and author.
Episode 22
Yolanda is the youngest of my guests so far, but this talented cook has pushed herself and traveled the world following her passions, from her sunny hometown of Torreon, Coahuila in the Northern region of Mexico she moved to Germany and now lives in London where she works as marketing manager at the School of Wok and runs Eat Latin, a food hub offering dining experiences through popups, supperclubs and private catering.
Check this episode’s blogpost to get Yolanda’s famous Dried Chillies Pulled Pork Baos, scroll down.
Follow Yolanda here:
Instagram: @eatlatin + @yolandaocon
Facebook: eatlatin
Twitter: @EatLatin
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This show is the audible companion of: SABOR! This is Mexican food magazine
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Follow me on twitter: @chipotlepodcast + @rocio_carvajalc
Instagram: @rocio.carvajalc
email: hello@passthechipotle.com
web: passthechipotle.com
– FROM YOLANDA’S KITCHEN –
- 500g pork shoulder steaks
- 1 tsp. vegetable oil
- approx. 1L chicken stock- or enough to cover pork steaks
- Shop bought frozen hirata buns.
- Sauce for pork
- 3 dried guajillo chillies
- 1 dried ancho chilli
- 1 tsp dried oregano
- ½ onion
- 3 ripe tomatoes
- 4 garlic cloves
- ½ tbsp chipotle chilli paste
- Salt and pepper to taste
- Garnish
- Mashed avocado with sea salt
- Pickled red onion
- Sliced radish
- Coriander
- Lime wedges
- Chipotle cream
- Soak the dried chillies in boiling water for 5 minutes or until they become soft.
- In a food processor, blitz together all the sauce ingredients, until you end up with a smooth sauce. Set aside.
- Pour 1 tsp. oil into the pressure cooker and place the pork steaks on top.
- Cover the meat with the sauce and the chicken stock about 10cm above the meat.
- Seal the pressure cooker and cook at high pressure for 40 minutes.
- Let the cooker cool down and release the pressure, open the lid, take the meat out and pull it apart, shredding with the tines of two forks. Combine the meat and the sauce together, cover and keep warm until ready to serve.
- Steam the baos as per the package instructions
- Serving suggestion
- Put a layer of the sliced radishes at the bottom of each bao, fill them with the pulled pork, pickled onions, avocado mash, chipotle cream and coriander.
- Squeeze some lime juice on top and enjoy!
– YOLANDA RECOMMENDS –
The Secret Book of Frida Kahlo: A Novel BY F. G. Haghenbeck
“Haghenbeck takes readers on a magical ride through Frida’s passionate life: her long and tumultuous relationship with Diego Rivera, the development of her art, her complex personality, her hunger for experience, and her ardent feminism. This stunning narrative also details her remarkable relationships with Georgia O’Keeffe, Leon Trotsky, Nelson Rockefeller, Ernest Hemingway, John Dos Passos, Henry Miller, and Salvador Dalí. Combining rich, luscious prose with recipes from “The Hierba Santa Book,” Haghenbeck tells the extraordinary story of a woman whose life was as stunning a creation as her art.”
Get the book here.
Comments (2)
Aaron Smith
July 19, 2018 at 8:39 pm
It looks delicious. Thanks for sharing the recipe.
rocio.carvajal.cortes@gmail.com
July 19, 2018 at 9:24 pm
Hi Aaron, indeed, it is certainly a lovely combination of flavours!
Comments are closed