With cabin fever starting to set in for many people, Pajarito co-owner and chef Stephan Hesse decided he had the cure: take a classic comfort food, like pork chops, and preparing it with fresh Mexican flavors to create something new and vibrant.
Pajarito, located near 7th St West and W Michigan Street in St. Paul, is known for its modern takes on classic Mexican cuisine, but also takes classic American favorites and gives them a Mexican flavor twist. A second location is opening soon in downtown Edina.
Pajarito Pork Chops "al Pastor" style
Ingredients:
• 4 pork chops, 14-16 oz. each (bone-in fat cap on preferred but any will do)
• 1 cup of "al Pastor" rub (recipe below)
• 1 cup "al Pastor" honey (recipe below)
• 2 cups pineapple salsa
Directions:
- Rub pork chops with “al Pastor” rub and let cure for 10-24 hours.
- Use grill (or cast-iron skillet on medium to high heat) to grill each chop after being cured to desired temp. 145 degrees is recommended for best results.
- Brush chops while grilling on each side with “al Pastor” honey when chop is almost finished, don’t do to early or it will burn because of the sugar content.
- Let rest for 8-10 minutes before slicing.
- Slice pork off the bone if desired or leave whole.
- Top with pineapple salsa and some chopped cilantro and fresh lime piece.
"al Pastor" Cure
Ingredients:
• ¼ cup kosher salt
• ¼ cup brown sugar
• 2 tablespoon ancho powder
• ½ tsp chipotle powder
• ½ tsp cayenne
• ½ tsp cumin, ground
• ¼ tsp dried oregano
• ¼ tsp allspice
• ¼ tsp clove, ground
• ¼ tsp onion powder
• ¼ tsp garlic powder
• ¼ T black pepper, ground
• 1 bay leaf, ground
• ¼ tsp dried thyme
Directions:
• Mix all ingredients together and rub pork chop and let sit 10-24 hours in refrigerator to cure.
"al Pastor" Honey
Ingredients:
• 1 cup “al Pastor” cure
• ½ cup honey
Directions:
• Mix until fully incorporated and save to brush on pork while cooking.
Pineapple Salsa
Ingredients:
• 4 cups pineapple, medium, diced
• 1.5 cup of red pepper, small, diced
• 1 serrano pepper, minced (can use jalapeno if needed)
• 1 cup red onion, small, diced
• ½ cup cilantro, chopped
• 2 tablespoons of blended oil
• ¼ cup fresh squeezed lime juice
• Salt to taste
Directions:
• Combine all ingredients and let stand in refrigerator for 1-2 hours to let marinate and flavors combine.