Cornmeal Pancakes with Spiced Pork and Avocado Salsa

Name: Cornmeal Pancakes with Spiced Pork and Avocado Salsa
Prep time: 40 min
Cook time: 3 h 20 min
Total time: 4 h
Yield: Serves 6
Cuisine: latin american
Ingredients: 1 tbsp olive oil; 750g/1lb 10oz boned pork shoulder trimmed of excess fat, cut into 7-8 large chunks; 1 onion chopped; 3 garlic cloves crushed; 2cm piece ginger grated; 1 tsp each cumin seeds and coriander seeds, lightly crushed; 1 tsp chilli powder; 1/4 tsp smoked paprika; 1/2 tsp dried oregano; 2 tsp wine or cider vinegar; 200ml beer; 1 tbsp light muscovado sugar; 1 small cinnamon stick; 2 cloves; 140g plain flour; 75g fine or medium cornmeal; 1/2 tsp baking powder; 2 tbsp sunflower oil; 2 ripe avocados diced; 12 cherry tomatoes roughly chopped; 6 spring onions sliced; 1 red chilli finely chopped; 1 rounded tbsp chopped coriander; juice of 1/2 lime; lime wedges, soured cream and extra coriander to serve

⏱ 240 mins 🍽 Serves 6 🌶 latin american ✅ More effort 🏷 Main course

This Latin American main course features pork shoulder slow-cooked with aromatic spices until tender. The meat is served in freshly made cornmeal pancakes, accompanied by a vibrant salsa of avocado, cherry tomatoes, and chilli. The dish is finished with soured cream, coriander, and lime for a complete meal. It serves six people and requires about 240 minutes to prepare and cook.

Ingredients

1 tbsp olive oil
750g/1lb 10oz boned pork shoulder trimmed of excess fat, cut into 7-8 large chunks
1 onion chopped
3 garlic cloves crushed
2cm piece ginger grated
1 tsp each cumin seeds and coriander seeds, lightly crushed
1 tsp chilli powder
1/4 tsp smoked paprika
1/2 tsp dried oregano
2 tsp wine or cider vinegar
200ml beer
1 tbsp light muscovado sugar
1 small cinnamon stick
2 cloves
140g plain flour
75g fine or medium cornmeal
1/2 tsp baking powder
2 tbsp sunflower oil
2 ripe avocados diced
12 cherry tomatoes roughly chopped
6 spring onions sliced
1 red chilli finely chopped
1 rounded tbsp chopped coriander
juice of 1/2 lime
lime wedges, soured cream and extra coriander to serve

Method

Set your oven to 150C/130C fan/gas 2. Warm the oil in a casserole dish and brown the pork pieces in batches. Use a slotted spoon to take them out and set aside.
Cook the chopped onions gently for about 5 mins until soft. Stir in the garlic and ginger for 1 min more. Add the spices and oregano, cooking for another 30 secs until fragrant.
Pour in the vinegar, beer and sugar, bringing it to a boil before simmering for 1 min. Blend this mixture until smooth, then return it to the pan. Add the pork, cinnamon stick, cloves and seasoning. Cover with a lid and cook in the oven for about 2½-3 hrs until the meat is very tender.
As the pork cooks, make the pancake dough. Combine the flour, cornmeal, baking powder and ½ tsp salt in a bowl. Mix in the oil and 125-150ml of warm water to form a firm dough. Knead on a surface for 1 min until smooth, then cover and rest for 30 mins.
Warm a frying pan. Split the dough into 18 equal pieces. On a floured surface, roll each piece into a thin, 12cm diameter disc, keeping unused dough covered.
Cook each pancake in the pan for about 30 secs until the bottom is dry and lightly browned. Flip and cook the other side for about 30 secs. Keep them warm wrapped in a cloth.
Mix all the salsa ingredients in a bowl and season. Shred the cooked pork into its sauce. Spoon the pork onto each pancake, top with salsa and soured cream, then garnish with coriander and lime wedges.

Nutrition (per serving)

Calories510 kcal

Fat28 g

Saturates7 g

Carbs35 g

Sugars6 g

Fibre3 g

Protein30 g

Sodium148 mg

Recipe details

Skill levelMore effort

CategoryMain course

Cuisinelatin american