Serve as part of Neil Perry's Mexican banquet ( recipes here). Serve with warm tortillas, onion, pineapple, crackling, coriander, lime and salsa verde. Grill pork for 6-8 minutes per side, or until just cooked through and slightly charred. To make the salsa verde, use a mortar and pestle to crush the garlic, jalapeno and a little salt into a paste add onion and crush in with tomatillo and agave syrup, fold through coriander. Remove from fridge an hour before cooking. Marinate the pork, cover with cling film and refrigerate overnight. Add crushed tomato if more liquid is needed. Blitz all marinade ingredients, including vinegar and oregano, in a blender. As an alternative, you can crisp up the meat in a large cast iron skillet. Broil in the oven on the High broil setting for 5 to 10 minutes, or until crispy. Strain the meat from the juices and transfer it to a large baking sheet in a single layer. In the same pan, roast garlic and eschalot over high heat, turning occasionally until tender (about 10-15 minutes) blackening is okay. Secure the lid and cook on low for 8 hours or high for 4 to 5 hours. Allow to sit for 30 minutes, then strain. Transfer into heatproof bowl, add 1 cup hot tap water and cover with a plate to ensure chilli pieces are submerged. Remove stems and seeds from dried chillies, tear into small pieces, toast in same pan over medium-high heat until just smoking (1-2 minutes). To make the adobo marinade, toast the clove, peppercorns, cumin seeds and cinnamon in a pan until it becomes fragrant on medium heat (1-2 minutes), crush using a mortar and pestle, and set aside.
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