Crispy Pork Shoulder Hash With Charred Asparagus and Serrano Chili Recipe
"Crispy pork shoulder, potatoes, and asparagus combine for a meal that's good any time of day...."
INGREDIENTS
•
For the Hash:
•
1 1/2 pounds (675g) Yukon gold or russet potatoes, cut into 3/4-inch dice (see note)
•
2 tablespoons (30ml) distilled white vinegar
•
Kosher salt and freshly ground black pepper
•
10 ounces (285g) asparagus (about 1 bunch), woody ends trimmed
•
1 fresh serrano chili (about 10g)
•
1/4 cup (60ml) rendered pork fat from roast pork shoulder or vegetable oil, divided (see note)
•
12 ounces (340g) roast pork shoulder, pulled into 2-inch long pieces (see note)
•
1/2 teaspoon ground coriander
•
1/4 teaspoon chili powder
•
1/4 teaspoon ground cumin
•
Reserved drippings from roast pork shoulder (optional)
•
For Serving:
•
Thinly sliced scallions and/or roughly chopped fresh cilantro leaves and tender stems
•
Fried eggs (optional)
•
Warmed corn or flour tortillas (optional)
•
Lime wedges
•
Homemade or store-bought salsa verde (optional)
ADVERTISEMENT