Executive Chef Frank Desplechin from L'Auberge de Sedona shares a recipe for a tostada that takes flavor to the next level.


for red tepery bean ragout

● 1 cup tepery bean (soaked overnight)

● 1 white onion (small dice)

● 4 cloves of garlic (minced)

● 4 ounces of Pork Belly (large dice)

for apple braised pork belly with brine

● 2 cups Water

● 6 cups Apple Juice

● 2 cup Apple Cider Vinegar

● 1 cup sugar

● 1 cup salt

for pork belly braise

● Seared belly

● 4 apples (rough chop)

● 2 white onions

● 4 carrots

● 10 cloves of garlic

● 5 cups Apple Juice

● water to cover belly by half


for red tepery bean ragout

Cook the beans for 2 hrs. or until they are soft.

Drain and reserve.

In a heavy gauge pot add onions and garlic with pork belly.

Allow belly to brown and caramelize to develop flavor.

Next add in the cooked tepery beans. Cook them together until the flavors meld and they form a ragout.

Season to taste.

for apple braised pork belly and brine

Pat dry belly’s and then using a small knife make tiny stabs into the belly on all sides.

This is so that the brine will penetrate the belly and flavor it thoroughly. 

Heat up the brine to dissolve the sugar and salt once dissolved cool.

Once cooled pour over the “scored belly” and let brine for 24 hours.

for pork belly braise

Remove belly from the Brine and pat totally dry.

Score in a cross-hatch pattern on the fat side.

Season with salt and pepper.

Sear the belly in a large hot rondo until golden.

Place belly in a 400 pan with a rack.

Cover with Mirepox and liquid braise for 3 hours at 350 degrees.

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