This Pork Belly Tostada should be a new standard dish

MasterChef Jr. Season 5 contestant Evan Robinson of Chicago wowed the crowd at Kids Eat Chicago with his Honey Glazed Pork Belly and Black Bean Tostada with Corn and Red Pepper Salsa creation. He said: I like this recipe because you can make it your own. You can add and subtract what you like. That is Evanating….making it your own

Corn Tortilla Tostada

2 cups All-Purpose flour

1 1/2 tsp baking powder

1 1/2 tsp. kosher salt

3 Tbsp. vegetable oil

3/4 cup water

Combine dry ingredients. Add oil. Then water. Use hands to combine. Divide into 8 pieces. Let rest 15 minutes. Roll into balls with hands and fretted with rolling pin. Spray pan with cooking spray. Place dough in pan and cook for 30-60 seconds on each side (or until desired brownness).

Note, if pressed for time, you can buy them. Flour or corn varieties are available. Spray with cooking spray and lightly toast in the oven for added crunch.

Black Beans

1 can of black beans.

Drain liquid from the can and mash them with a fork. Add the spices you like (at a minimum, salt and pepper or maybe chili powder for more adventure). Heat the beans in a pan.

Corn and Red Pepper Salsa

1 ear of corn (or you can buy frozen corn)

1 Red Pepper

Take corn off cob. Rough chop red pepper and combine with corn. Combine corn and red peppers. Lightly coat with oil and roast in oven.

Honey Marinade

2 Tbsp. local honey

1 clove garlic

1 Tbsp. lemon

1 Tbsp. vegetable oil

2 tsp. vinegar

Combine marinade ingredients in bowl

Pork Belly

1 pound of pork belly. Your favorite meat or tofu can be substituted.

Season to your taste. Lightly coat with marinade. Cook meat to desired doneness (never eat raw chicken or pork). I like grilling best, but you can cook it on the stove top in a skillet.

Assemble your Tostadas

Put a thin layer of black beans on the tostada. Top with meat and salsa. Finish with Cotija cheese

Remember cooking is fun and Stay Evanated!

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