Sticky Pork tacos with all sorts of yum!

Sticky Pork tacos with all sorts of yum!

Yum yum yum! This combination of flavours includes some of my absolute favourites.

I follow a fab food blog Pinch of Yum and in my emails last week I had a couple of yummy things pop up.
First came the recipe for Caramelised Pork Tacos and then a few days later this Avocado and Coriander (Cilantro in other places of the world) dressing/sauce landed in my inbox too – and I’m thinking ooohh… they would go so well together and I needed an excuse to make more Chipotle Mayo which I knew would be a perfect accompaniment. So last Thursday I was determined to make the creations and include some other of my favourite yums as well.

I modified the tacos – left out the pineapple salsa on account of the fact that I don’t like pineapple! Here’s my version:

  • 1 tablespoon oil
  • 1 shallot
  • 1 clove garlic
  • 1 jalapeno
  • 2 teaspoons fish sauce
  • 1kg pork loin (or pork steaks), sliced into thin strips
  • 2 tablespoons sugar
  • 2 tablespoons water
  • Salt to taste

Chop the shallot, garlic & jalapeño together (I whizzed mine up in the thermomix).

Shallot, garlic and jalapeño

  1. Heat the oil in a heavy pan over medium heat. Add the shallot, garlic, and jalapeño – saute until fragrant, about 2 minutes.
  2. Turn the heat to high and add the pork and the fish sauce – stir fry for a few minutes until the pork is no longer pink.
  3. Turn the heat up (to the highest), add the sugar and water and stir once – then let the pork caramelize by not stirring it for about 1 minute.
  4. You may need to to step three again but check for sweetness, adding too much sugar will sweeten too much and also you don’t want to overcook the pork. Add salt to taste.

Next comes the yummy Avocado and Coriander sauce. I’m the first to admit – I don’t even like avocado but in this sauce, omg! I didn’t modify anything from Lindsay’s original from Pinch of Yum but here is it again:

  • half an avocado
  • ¼ cup Greek/natural yogurt (don’t get the naturally sweetened Greek one)
  • ½ cup water
  • 1 cup coriander/cilantro leaves and stems
  • 1 small clove of garlic
  • ½ teaspoon salt
  • a squeeze of lime juice

Green Sauce ingredients

Easiest thing in the world to make – whack it all in a food processor (or Thermomix) and blend until saucy 😉

yum yum green sauce

Okay so now the pork is done and the green sauce – technically you could just put these in your tortillas and gobble them up but we took it up a notch. I love love love everything chipotle and I’ve found a yum yum chipotle mayo recipe and I’ve finally perfected it in the Thermomix too! Here are the ingredients:

  • 1 egg
  • 1.5 limes, juiced (or about 1/4 cup lime juice)
  • 2 chipotle chilies in adobo, whole
  • 1 teaspoon American mustard
  • 1 teaspoon salt
  • 250 ml sunfower oil (or grapeseed oil/macadamia/rice bran) – I used grapeseed this time around.

Here are the food processor or blender instructions:

  1. Put both the chipotle chilies into the jug of the blender or food processor and blitz them until they are fully crushed.
  2. Add the egg yolk, lime juice, mustard and salt and blitz everything again.
  3. With the oil at hand, start the blender or food processor at its lowest speed. Gently take the lid or the funnel part of the lid off the machine and start pouring the oil very slowly, but continuously into the mixture. Keep the blender/food processor going all the time and avoid pouring the oil too quickly or it might split. You will slowly see the mixture thickening and becoming mayonnaise.

Here are the Thermomix instructions:

  1. Put both the chipotle chilies into the bowl and blitz them for 4 seconds speed 5 or until they are fully crushed (you may need to scrape sides and do a couple of times).
  2. Add the egg yolk, lime juice, mustard and salt and blitz everything again – 5 seconds speed 6.
  3. Have the oil measured into a jug and put the MC in place in the lid. Set to speed 6 and slowly pour the oil into the lid so that it drizzles down through the MC area (remember to leave the MC in). The adding oil process should take 1:30-2min max – I used to take too long to add it (in fear of adding too quickly) and it would never work. Last time I added it faster and it was fabulous! Once you are out of oil you should just let it go about another 20-30 seconds but essentially the mayo is done.

Chipotle Mayo

The only other thing I added was a fresh salsa – I kinda make this up each time I make it so here are some rough quantities:

  • 1/2 a red onion
  • 1/2 cup (approx) coriander/cilantro stalks and leaves
  • 2 ripe tomatoes
  • 1-2 small chills if you want it with some spice
  • 1 tsp raw sugar
  • pinch of salt

I blitz the onion and coriander together for a few seconds and then add the tomatoes (and chill if using) and blitz until the desired ‘chunkiness’ is reached. Add sugar and salt to taste – depending on how tart you tomatoes are.

Warm up some tortillas in the oven for a few minutes (wrapped in foil) and you are good to go.

ready to eat

And there it is – flavour on flavour on flavour – YUM!

Dinner time

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