Alert! These aren't your weeknight tacos. They could be, though, if you have a few hours to spare in the day. But otherwise, these beautifully, slow-braised pockets of pork are here for your entertaining or special days fare. Or maybe even just days indoors that demand a little something extra for dinner. These tacos are deeply impressive, but truth be told, you don't need to do a lot. It's time that goes to work here.
SERVES 2
Supplied Ingredients
1 red onion
2 garlic cloves
300g pork scotch fillet
2 tsp cumin and coriander blend*
1 vegetable stock cube
20g chipotle chilli in adobo*
210g can tomatoes
1 truss tomato
1 bunch coriander
1 wedge savoy cabbage
6 mini tortillas*
*Extra supplied, measured amount
Pantry Ingredients
20ml (1 tbs) olive oil
40ml (2 tbs) red wine vinegar
2 tsp brown sugar
Equipment
large frypan
6 litre ceramic slow cooker
small mixing bowl
baking tray
STEP 1: BROWN PORK
Cover slow cooker with lid and preheat to high. Heat 2 teaspoons oil in a saucepan over medium heat. Add pork, season with ½ teaspoon salt flakes and pepper and cook, turning, for 5–6 minutes or until browned. Remove and set aside. Remove and place in slow cooker.
STEP 2: COOK VEGETABLES
Finely chop onion. Peel and crush garlic. Add remaining oil, 3⁄4 of the onion (reserving remainder for salsa) and garlic to pan and cook for 4–5 minutes or until softened and caramelised. Add cumin and coriander blend and cook, stirring, for 30 seconds or until fragrant.
STEP 3: SLOW-COOK PORK
Dissolve stock cube in 250ml (1 cup) boiling water. Add stock, chipotle, 30ml (1½ tablespoons) red wine vinegar, sugar and tinned tomatoes and bring to a simmer. Pour into slow cooker, cover with lid and cook on high for 3½–4 hours or until pork is very tender.
STEP 4: MAKE SALSA
Finely chop tomato and coriander leaves. Place tomato, coriander, remaining onion and remaining vinegar in a bowl and season with salt and pepper. Thinly slice cabbage and place in a separate bowl. Season cabbage with a pinch of salt and pepper and massage with your hands. Cover both bowls and refrigerate until ready to serve.
HEADS UP: Massaging the cabbage helps to break down the leaves, making them tastier and easier to digest.
STEP 5: SHRED MEAT
Remove pork from braising liquid. Using two forks, shred meat. Place in bowl with 60ml (¼ cup) braising liquid (reserving the rest to serve) and mix to combine.
STEP 6: PLATE UP
Turn overhead grill to high. Divide cabbage and pork between tortillas and fold over to enclose, pressing flat. Place on a baking tray lined with foil. Brush tops with a little braising liquid and grill for 2–3 minutes or until golden. Serve tacos with salsa and small bowls of remaining braising liquid for dipping.
