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.
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.
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.
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.
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.
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.
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.