Menu
Cornmeal pancakes with spiced pork & avocado salsa

Cornmeal pancakes with spiced pork & avocado salsa

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Prep: 40 mins Cook: 3 hrs, 20 mins

Moderately easy

Serves 6
Upgrade your fajitas and make your own flour tortillas to fill with slow-cooked tender pork

Nutrition and extra info

  • Freezable

Nutrition per serving

  • kcalories510
  • fat28g
  • saturates7g
  • carbs35g
  • sugars6g
  • fibre3g
  • protein30g
  • salt0.37g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 750g/1lb 10oz boned pork shoulder, trimmed of excess fat, cut into 7-8 large chunks
  • 1 onion, chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 garlic clove, crushed
  • 2cm piece ginger, grated

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tsp each cumin seeds and coriander seeds, lightly crushed
  • 1 tsp chilli powder
  • ¼ tsp smoked paprika
  • ½ tsp dried oregano

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 2 tsp wine or cider vinegar
  • 200ml beer
  • 1 tbsp light muscovado sugar
  • 1 small cinnamon stick
  • 2 clove

    Clove

    klo-ve

    The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

For the cornmeal pancakes

  • 140g plain flour
  • 75g fine or medium cornmeal
  • ½ tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

For the salsa

  • 2 ripe avocados, diced

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 12 cherry tomatoes, roughly chopped
  • 6 spring onions, sliced

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 red chilli, finely chopped
  • 1 rounded tbsp chopped coriander
  • juice of ½ lime

    Lime

    ly-m

    The same shape, but smaller than…

  • lime wedges, soured cream and extra coriander to serve

    Lime

    ly-m

    The same shape, but smaller than…

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (4)

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Good Food Apps

Download the BBC Good Food Recipes, tips & cooking tools app and get good food on the go.