For two people the recipe called for 350 grams of pork shoulder, but I couldn't find anything under 2kg and was unwilling to cut it down, so I cooked the whole thing. Differences from the regular tortilla recipe is the inclusion of achote - a South American fruit - paste in the pork marinade. I found this ingredient at Penissi in Woollongabba. The lady at Penissi said a kilo was a life time supply, I've already used a third of it so I'm not sure what that says about my life expectancy.
The other difference was that, instead of flour tortillas, I made corn tortillas. The masa dough is amazing, soft and easy to press - unfortunately the tortillas get a bit stodgy after a while so we didn't get through all of them.
Two additions to Ferran's meal was a coriander sauce with vinegar, lime juice, oil and coriander - made because we had left over coriander. I found a little strip of pork belly in the freezer, so I decided to slice this thinly and fry them off as a crunchy accompaniment.
1 comment:
G tried to trick me into liking corn tortillas but he's right, they turned quite cakey after a bit.
The coriander sauce was brilliant. There's nothing I don't like about a bowl of onions and chili or a bowl of crispy pork belly.
The meat filling was....fine. G does a better job free-styling.
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