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CHEF ANDRES 'CHEF ANDY' SEN SANG
BEER-BRAISED PORK, SALSA CRIOLLA & PLAINTAIN CHIPS

2019 Michelin Bib Gourmand Winner | @chef_andy_one

andres-sen-sang
Born and raised in Guayaquil, Ecuador, and currently residing in the Bronx, Chef Andy One started his career in 2004. After graduating ICC in 2014, Chef Andy One set goals which he later not only crushed but excelled beyond what he could ever imagine. He became the Executive Chef of a brand new restaurant in the Bronx which he catapulted to recognition with his progressive culinary dishes. His work was featured in the Michelin Guide where he was awarded the 2019-2020 Michelin Guide Bib Gourmand. Chef Andy One's signature dishes have been featured in the NY Times, NBC, News 12 the Bronx and many other media platforms. His passion,dedication and humility along with continued support from family and friends have helped him excel in the industry.

'BEER-Braised Pork Chunks, Salsa Criolla & Plantains Chips'

INGREDIENTS

  • 3 pounds diced pork (small chunks)
  • 4 sprigs scallions (chopped)
  • 10 pc garlic cloves (mashed)
  • 16 oz Que Fuego
  • 1/2 tablespoon ground cumin
  • Salt and pepper to taste
  • 8 oz red onions (julienne)
  • 4 oz fresh lime juice
  • 6 oz tomatoes (julienne)
  • 4 oz cilantro (chiffonade)
  • 2 green plantains (round sliced)

PREPARATION

Pork

  • Place the diced pork in a deep pot and add the salt, cumin, garlic, scallions and beer
  • Cook the pork and let the liquid reduce on low heat, stir occasionally, add a touch of cooking oil to brown the pork.

Salsa Criolla

  • Place the red onions in a mixing bowl, add the fresh lime juice and let it sit for 10 minutes.
  • Then add the tomatoes, cilantro, salt and pepper to taste.

Green Plantain Chips

  • Peel the plantains, cut into thinly sliced then deep fry until crispy.

Plating

  • Serve the pork chunks on a plate, top it up with the salsa criolla and add the plantains chips as a garnish..

Que Fuego, April's release in our Up and Comers series, isn't just a sweet & spicy India Pale Lager with pineapple & carolina reapers.

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