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Natalia Vallejo
Chef
Natalia
Vallejo
Cocina al fondo
Recipe
Pork steak in passion fruit (parcha) reduction, warm salad of chayote and sweet potato with fresh herbs
This cooking session will be held in Spanish only

Included in your box:
Passion fruit reduction

Farm:
Estancia Santa Rita

Vegan / Vegetarian Option:
Yes

Bio

Natalia Lucía Vallejo Rivera began her studies in Nutrition and Dietetics at the University of Puerto Rico, Río Piedras. In 2007, she traveled to Buenos Aires, Argentina to begin her gastronomic studies, where she graduated as a Professional in Culinary Arts. In 2019, she opened Cocina Al Fondo in Santurce, Puerto Rico, which was nominated for the Best New Restaurant Award by the James Beard Foundation.

Pork steak in Passion Fruit (parcha) reduction, warm salad of chayote and sweet potato with fresh herbs

IngredientS

Pork:
1 pork ribeye 8oz apx
1  tablespoon of olive oil
Salt and pepper to taste

Vegetarian Alternative: Aubergine
1 small eggplant
1 tablespoon of olive oil
Salt and pepper to taste

Passion fruit (Parcha) reduction (Included in box – you do not need to buy these ingredients):

2 units of passion fruit
1 bay leaf
1 tablespoon of brown sugar
¼ cup of water 
1 teaspoon of salt

Salad:
1 white chayote (peeled, diced and boiled)
1 small “canol” sweet potato or any variety (peeled, diced and boiled)
4 tablespoons of olive oil
1 teaspoon of tarragon, finely chopped
1 teaspoon of parsley, finely chopped 
1 teaspoon of cilantro, finely chopped
2 tablespoons of scallions, finely chopped
5 sweet peppers, finely chopped 
1 small garlic clove, crushed
Juice from a half orange (squeezed) 
Salt and pepper to taste
Oil for frying

Process

Pork:
Season to taste on both sides and marinate with a tablespoon of olive oil. Heat the skillet over medium-high heat and seal the ribeye for 2-3 minutes on each side. Rest.

Vegetarian Alternative: Aubergine
Cut ends and shape into a medallion. Season with salt and pepper on both sides and marinate with a tablespoon of olive oil. Heat skillet over medium-high heat and seal 2-3 minutes on each side. Rest.

Passion fruit (Parcha) reduction (Included in box – you do not need to prepare):  
Remove the pulp from the passion fruit in a strainer to separate the seeds. Place the strained pulp in a saucepan with the sugar, water, bay leaf and a pinch of salt. Let reduce over high heat 3-5 minutes until syrupy.

Salad:
Peel the chayote. Cut into cubes, place on a tray with two tablespoons of olive oil, salt to taste and roast in the oven for 15 minutes at 350F. Reserve. Peel the sweet potato and cut into cubes. Boil in plenty of water and salt until soft, about 5-7 minutes. Strain. When serving, fry the sweet potato in plenty of oil until golden brown and crispy.

In a container, combine the chayote, the sweet potato, the crushed garlic, chopped herbs, orange juice, sweet peppers, a pinch of salt and two tablespoons of olive oil. Mix well. Ready to serve!

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