Cornmeal pancakes with spiced pork & avocado salsa

Cornmeal pancakes with spiced pork & avocado salsa

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(2 ratings)

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Cooking time

Prep: 40 mins Cook: 3 hrs, 20 mins

Skill level

Moderately easy

Servings

Serves 6

Upgrade your fajitas and make your own flour tortillas to fill with slow-cooked tender pork

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
510
protein
30g
carbs
35g
fat
28g
saturates
7g
fibre
3g
sugar
6g
salt
0.37g

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
  • ¼ tsp smoked paprika
  • ½ tsp dried oregano
  • 2 tsp wine or cider vinegar
  • 200ml beer
  • 1 tbsp light muscovado sugar
  • 1 small cinnamon stick
  • 2 cloves

For the cornmeal pancakes

  • 140g plain flour
  • 75g fine or medium cornmeal
  • ½ tsp baking powder
  • 2 tbsp sunflower oil

For the salsa

  • 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 ½ lime
  • lime wedges, soured cream and extra coriander to serve

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Method

  1. Heat oven to 150C/130C fan/gas 2. Put the oil in a solid bottomed casserole dish over a medium-high heat and brown the pork in batches. Remove from the pan with a slotted spoon and set aside.
  2. Add the onions and cook gently until soft but not coloured, about 5 mins. Tip in the garlic and ginger and cook for 1 min more. Add the spices and oregano and cook for 30 secs more until aromatic.
  3. Pour in the vinegar, beer and sugar then bring to the boil and simmer for 1 min. Remove from the heat, tip into a blender and process until smooth. Pour the sauce back into the pan and add the browned pork, cinnamon and cloves, and season well. Cover with a tight fitting lid and cook on the middle shelf of the oven for about 2½-3 hrs until the meat is really tender and falls into shreds in the sauce.
  4. While the pork is cooking, prepare the pancakes. Tip the flour and cornmeal into a bowl with the baking powder and ½ tsp salt. Pour in the oil and 125-150ml of warm water and mix until the dough is firm, but not dry. Tip out on the work surface and knead for 1 min until smooth. Return the dough to the bowl, cover and leave to rest for 30 mins.
  5. Heat a frying pan over a medium heat. Divide the dough into 18 even-size pieces. Lightly flour the work surface and roll each one into a thin, neat disc roughly 12cm in diameter. Keep the remaining dough covered with cling film to stop it drying out.
  6. Cook the pancakes in the hot pan for about 30 secs until the underside is dry and just starting to brown in places. Flip the pancake over and cook the other side for about 30 secs. Remove from the pan and keep warm, wrapped in a clean cloth. Repeat with the remaining dough.
  7. Combine the salsa ingredients in a bowl and season to taste. Shred pork into sauce, then spoon onto each pancake and top with the avocado salsa and soured cream. Scatter with chopped coriander and squeeze over lime.

Recipe from Good Food magazine, March 2011

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Comments

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jaynewestwood's picture

I had been given a pork roasting joint but was having roast lamb the next day so searched for something different to do with the meat. I cooked and sliced my pork then added it to the sauce. I made the avocado salsa but used ready made tortillas and served them with sour cream and spinach leaves. We loved them! Spicy but sweet. Very unusual from our usual fajitas and will definitely make again. This would be a great recipe for using up leftover meat after a roast.

joannetaylor4's picture
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I have to disagree with the above comments. I have made these on numerous occasions and they have become a firm favourite in our house! The meat is always very tasty and melt in your mouth and the pancakes always turn out well. On a few occasions when we have been short of time we have used corn tortillas and these work well with the delicious pork and salsa.

mounses2's picture

I agree with BoingDoddy, not worth the effort at all. This is the first thing I made from Good Food that didnt work out. I thought it was maybe because I used Rice flour in the pancakes, they were more like tacos and not very nice.

boingdoddy's picture
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Oddly disappointing, and not what I'd call moderately easy. The pork is a lot of effort for something that - apart from the heat of the chilli powder - tasted almost bland. I perhaps needed more salt but, if I were to cook this again, I'd use more cumin and coriander, and possibly a bit more clove and cinnamon too. That aside, if you're going to cook this, keep an eye on the sauce - it seem to disappear quite quickly. As for the pancakes, well, they were an unmitigated disaster, and I gave up after cooking 4 of them! They turned out more like tacos - i.e. they were hard - definitely not roll-able. A real shame, as it's a lot of preparation.

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