Cooks this dish for paying guests · Verified chef · Answers buyers directly
40 min total30 min hands-onServes 2Easy
35 more verified cooks and this recipe costs $6.99
POPULAR → TOP RATEDPulled pork with sweetcorn, red onion and hot chilli in a tortilla, cheddar and a stripe of teriyaki over the top.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Pork000 g
Sweetcorn000 g
Onion000 g
Soy sauce000 g
Chilli threads000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Tortillas: corn, flour and what the packet does not say
Charring the filling in a dry pan
Comal, or the pan that stands in for one
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 10 of the 12 carry a photo of what it should look like at that moment, and 4 carry a short clip for the parts a still cannot show.
Hardest step: charring the filling without stewing it — step 7 of 12.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Roman Zaiets watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Garnish cold, filling hot
Two tortillas, not one, for a wet filling
Lime squeezed at the table
The marinade ratio and the pan heat that chars the filling without drying it.
Written by Roman Zaiets. Visible only to people who bought this recipe.
Read it — $2.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
165 people cooked it, 84% got it right, and that is the entire reason it costs $2.99 rather than nothing. In 35 more cooks the price becomes $6.99. Your copy never does.
One payment · Yours for good · No subscription
