Two Recipes From EPCOT International Festival of the Arts!

I’m missing out on the EPCOT International Festival of the Arts this year, and I’m determined to bring some of that Walt Disney World magic home. I’ve been looking through my archives and found a couple of special recipes from this delightful event that we can make at home. Here is this weekend’s cooking project sorted! Let’s make the Deconstructed BLT and Blue Corn Pupusa!

BLUE CORN PUPUSA STUFFED WITH CHEESE AND TOPPED WITH SHREDDED PORK

Makes 8

PORK WITH GUAJILLO-ÁRBOL CHILI SAUCE

• 6 dried guajillo chilies
• 1 chile de árbol
• 6 cups plus 2 tablespoons water
• 1 garlic clove
• 2-3 pounds pork butt, cut into 1 1/2-inch pieces
• Coarse salt, to taste
• 2 tablespoons cornstarch

CABBAGE SLAW

• 2 cups red cabbage, shredded
• 1/2 red onion, thinly sliced
• 1 carrot, julienne
• 1/2 cup apple cider vinegar
• 1/4 cup water
• 1/2 teaspoon salt, plus more, to taste
• 1/4 teaspoon dried oregano
• 3/4 teaspoon brown sugar
• Pinch red pepper flakes
• Freshly ground black pepper, to taste

AJI AMARILLO CREAM

• 1 cup sour cream
• 2 3/4 teaspoons aji amarillo paste
• 1 tablespoon fresh lime juice
• 1 teaspoon coarse salt, plus more, to taste

BLUE CORN PUPUSA

• 2 cups blue corn masa1/8 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 teaspoon coarse salt
• 3/4 – 1 1/2 cups water
• 1/2 cup grated white cheddar cheese
• 1/4 cup canola oil

GARNISH

• 16 freshly picked cilantro leaves

FOR PORK WITH GUAJILLO AND ÁRBOL CHILI SAUCE:

1. Remove stems from guajillo and árbol chiles. Heat large sauté pan over medium heat for 5 minutes, until hot. Add chilies and toast for 1-2 minutes on each side, until darker in color.
2. Place chilies in large pot with 6 cups of the water and garlic clove. Bring to simmer and cook, covered, for 20 minutes, until soft. Blend with immersion blender until smooth.
3. Season pork generously with salt. Add to pot of water. Bring to boil. Reduce to a simmer and cook, covered, for 1 hour, until pork is tender. Remove from liquid and cool for 20 minutes. Do not discard cooking liquid.
4. Combine remaining 2 tablespoons of water with cornstarch in small bowl. Bring pork liquid back to a boil. Add cornstarch and water and stir until sauce thickens. Reduce heat to low.
5. Shred pork and add to sauce. Season with additional salt, to taste.
6. Keep warm until ready to serve.

FOR RED CABBAGE SLAW:

1. Combine apple cider vinegar, water, salt, oregano, brown sugar, and chili flakes in small saucepan. Bring to boil over medium heat and cook, stirring frequently, until sugar dissolves. Remove from heat and cool to room temperature.
2. Mix shredded cabbage, onions, and carrots in large bowl. Add cooled dressing and toss to coat.
3. Refrigerate for at least 4 hours, up to one day, before serving.
4. Season with salt and pepper, to taste.

FOR AJI AMARILLO CREAM:

1. Combine sour cream, aji amarillo paste, lime juice, and salt in medium bowl. Season with additional salt, to taste.
2. Refrigerate until ready to serve.

FOR BLUE CORN PUPUSA:

1. Line a baking sheet with parchment paper. Spray with non-stick cooking spray and set aside.
2. Combine masa, garlic powder, onion powder, and salt in mixing bowl. Pour in 3/4 cups of water and stir to combine. Slowly add additional water, 1/4 cup at a time, until a soft, pliable dough forms.
3. Scoop dough into 1/4 cup balls and place on reserved baking sheet.
4. Using your fingers, make a well in the center of each ball of dough. Fill each well with 1 tablespoon of cheddar cheese. Pinch to close dough around the well.
5. Gently flatten into disks, making sure no cheese is showing.
6. With caution, heat canola oil in large non-stick skillet over medium heat for 5 minutes. Cook pupusa for 2-3 minutes on each side, until dark blue in color and crispy on the outside.
7. Keep warm until ready to serve.

TO SERVE:

Place pupusa in the center of each plate. Top with pork and red cabbage slaw. Drizzle aji amarillo cream on top. Garnish with cilantro leaves.

Note: Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby. This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.

Click here for a print-at-home version of this recipe! Read more from the source, D23, here.

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Deconstructed BLT

Serves 4

PORK BELLY
1/4 cup salt
1/4 cup sugar
1 tablespoon black pepper
2 pounds pork belly
2 teaspoons olive oil

TOMATO JAM
2 teaspoons olive oil
2 tablespoons diced onion
1 clove garlic, minced
1 pound plum tomatoes, diced
2 tablespoons brown sugar
2 teaspoons balsamic vinegar
Coarse salt, freshly ground black pepper, to taste
1 tablespoon chopped fresh basil leaves

SOUS VIDE EGG
4 large eggs

ROMAINE PURÉE
1/2 cup frozen spinach leaves, thawed
3/4 cup chopped romaine lettuce
1/4 cup mayonnaise
1/2 cup sour cream
1/4 teaspoon salt

HERB CRUMB
1/2 cup panko bread crumbs
1 tablespoon Italian seasoning

GARNISH
Dijon mustard
Micro basil, optional

FOR PORK BELLY:

1. Mix salt, sugar, and black pepper together in a small bowl.
2. Rub all sides of pork belly with salt mix. Wrap tightly with plastic wrap and refrigerate for 24 hours.
3. Preheat oven to 350°F.
4. Heat olive oil in large skillet over medium heat for 5 minutes. Place pork belly, skin side down, in hot oil and cook for 2 minutes, or until browned. Turn pork belly and cook other side until browned. Move to a baking pan.
5. Wrap pork belly in parchment paper and foil. Bake in the pan for 3 hours.
6. Remove from oven, unwrap and slice pork belly into 8 (2-ounce) slices.
7. Heat a sauté pan over medium heat for 3 minutes. Cook pork belly slices for 1 to 2 minutes on each side, or until crispy. Keep warm until ready to serve.

FOR TOMATO JAM:

1. Heat oil in medium saucepan over medium heat for 5 minutes. Add onion and cook for 5 minutes, or until translucent.
2. Add garlic and tomatoes and cook, stirring frequently, for 2 minutes. Stir in balsamic vinegar and brown sugar and stir until brown sugar dissolves. Add salt and pepper.
3. Cook on medium-low heat for 45 minutes, until thick and reduced by 3/4. Keep warm until ready to serve.

FOR SOUS VIDE EGG:

1. Preheat water to 145°F in a sous vide machine (or see poached egg instructions below). Add eggs and cook for 30 minutes.
2. Transfer to an ice bath for 2 minutes.
3. Peel eggs and place in a bowl until ready to serve.

FOR ROMAINE PURÉE:

1. Remove excess liquid from thawed spinach by wrapping in tea towel or paper towels and squeezing.
2. Place spinach, romaine lettuce, mayonnaise, sour cream, and salt into food processor. Blend until smooth. Refrigerate until ready to serve.

FOR HERB CRUMB:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. Place panko bread crumbs on baking sheet. Bake for 8 to 10 minutes, stirring once, until golden brown.
3. Remove from oven and cool for 15 minutes.
4. Place toasted bread crumbs and Italian seasoning into food processor and pulse until fine.

TO SERVE:

1. Spoon 2 tablespoons of romaine purée down left side of a serving plate. Sprinkle 1 to 2 tablespoons of herb crumb over purée.
2. Squeeze a thin line of Dijon mustard from top right side of plate to top left side.
3. Place 2 pieces of pork belly in center. Spoon 1 tablespoon of tomato jam on each end of pork belly. Place 1 egg on top of pork belly.
4. Garnish with micro basil, if desired.

Cook’s Note: If you don’t have a sous vide machine, just soft-boil the eggs on the stovetop. Bring a saucepan of water to a boil, then reduce to a simmer. Using a slotted spoon, carefully lower eggs into water one at a time. Cook 6 minutes (set a timer!). Transfer to an ice bath for 2 minutes to make them easier to peel.