This is the dish in fashion at the moment,
overseas and here; if you turn on the TV food channels, it is everywhere. Lynne
wanted to try making it and it was rather successful. This is her adaptation of
the recipe for you to try. You do need Jalapeno peppers, preferably in the
smoky adobo sauce. We stock Mexicorn Chipotles in adobo, which cost R65 a
jar. But you could also buy a jar of pickled jalapenos from the supermarket and
add some smoke with a teaspoon of Spanish smoked paprika. If you like food extra
spicy, add two chipotles or jalapenos. You serve this with soft tortillas or
with rice. We added a guacamole to cool it down. You could also add a yoghurt
and cucumber dip.
1
large, finely chopped onion - 1 piece of shoulder of pork or neck weighing ±1.5Kg
- 410g tin of chopped tomatoes - 400g tomato passata - 3 bay leaves, fresh if
possible - 1 T fresh finely chopped fresh oregano or 1t dried - 2 crushed
cloves of garlic - 1 T maple syrup - 1 chipotle or jalapeno chilli in adobo
sauce - salt and freshly ground black pepper
If
you are using a slow cooker, put everything in it, turn on to high, cover and
leave to cook for 6 or 7 hours. Stir and turn the piece of pork occasionally -
about every hour. Check the seasoning and adjust. If your tomatoes are sour,
you may need more salt and a bit more maple syrup. Eventually, the bones will
come away completely. Cut off the rind and fat and remove. You are then
supposed to shred the pork. Lynne broke it into rather large chunks instead and
let our guests do the shredding on their plate. Or not. This goes a long, long
way and is rich, meaty and tender with a nice kick of warmth from the chilli.
If
you don’t have a slow cooker, you need to cook in a covered casserole in the
oven on slow until it is tender and the sauce has broken down and amalgamated. Check
and turn the meat every hour to see that it is not drying out and sticking to
the pot. Add a little water if it is.
Always
better if made the day before
We
served it with the new Du Toitskloof Nebbiolo, which was a very good match
© John & Lynne Ford, Adamastor & Bacchus 2015
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