Wednesday, 9 June 2010

Braised Recipe 3 : Mexicanish Pork.

I like mexican food, or at least the idea i have in my head of mexican food. No doubt this isn’t really mexican food, but i imagine if i gave it to a mexican they wouldn’t hate it. Why would they? It’s delicious.

boneless rolled shoulder of pork
chicken stock
tomato puree

Take the pork shoulder and pre-boil it like you might have the ribs if you bothered to look at that recipe. This will boil out the impurities and blood and muck you’d only have to spoon off the top during the cooking process. Give it about ten minutes or so. Clean out the pot and then throw everything else in and the pork, with stock to cover, put a lid on, and simmer slowly for three or four hours, or enough time so the meat just falls apart when you touch it. Take out the pork and allow to cool.

In the forever you’ve got to wait for the meat, you might as well make some accompaniments. I like to have some refried beans, and a little salsa with my pork. I present both here. For the refried beans you will need…

tinned kidney/pinto beans
stock from the cooking pork

Drain off the beans; you can use dried, but i don’t see the point. Add to the pan with finely sliced onion and a clove or two of garlic and cook it down lightly in the pork stock in a covered pan. If it boils dry, add more stock. Wait for the beans to turn tender and then mash dem up. When mashed, the pulpy insides will suck up most of the stock, but just add more to adjust the consitency to something resembling a thick humous.

You’ll have plenty of time to make some delicious salsa as well, for which you’ll need…


roasted peppers

spring onions





olive oil


Chop up the tomatoes, springers, then crush your garlic and finely dice. I use one birds eye chilli or a couple of average chillis chopped. Next, add the coriander, squeeze half a lime over what you’ve got chopped, a couple of glugs of olive oil and season. Alternatively just throw everything in a processor.

Back to the meat: when cool, break apart the meat into about thumb size chunks and apply a dry rub of…

cumin seeds
coriander seeds
a little all purpose caribbean seasoning

Dry pan, toast the cumin and coriander, then grind. Add the rest. Apply to meat. The built-in fat in the shoulder means no oil. Put it into a hot oven. We’re looking to crisp the edges and get a decent crust on the meat and no more, otherwise it will get dry…incredibly dry. As soon as it starts to turn, grab it out, throw it on a chopping board and cut into little chunks. Meat done.

Cooking completed, place everything you’ve made into a warmed tortilla with a little sour cream and eat it with some friends you like.

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