Cornmeal pancakes with spiced pork & avocado salsa

Cornmeal pancakes with spiced pork & avocado salsa

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(2 ratings)

Prep: 40 mins Cook: 3 hrs, 20 mins

More effort

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

  • kcal510
  • fat28g
  • saturates7g
  • carbs35g
  • sugars6g
  • fibre3g
  • protein30g
  • salt0.37g
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  • 1 tbsp olive oil
    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



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

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



    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



    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 cloves



    A clove is the dry, unopened flower bud of the tropical myrtle tree family used to flavour a…

For the cornmeal pancakes

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

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

For the salsa

  • 2 ripe avocados, diced



    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 onions

    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



    The same shape, but smaller than…

  • lime wedges, soured cream and extra coriander to serve



    The same shape, but smaller than…


  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.

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Comments, questions and tips

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20th Apr, 2014
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.
7th Sep, 2011
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.
26th Jul, 2011
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.
18th Jul, 2011
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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