Hot Pork Tortillas with pickled Cabbage

Recipe: Hot Pork Tortillas with pickled Cabbage

 

Here is a fresh tasting tortilla combination using homemade chilli sauce and crunchy tangy pickled vegetables. Great flavour combinations, satisfying bite and good for you (because the spices and chilli make you happy).

 

*Notes for Pickling: Pickling vegetables is an old tradition used to preserve produce by rubbing the ingredients with salt and applying pressure to squeeze out excess liquid. The result is delicious crunchy vegetables with a tasty tang. The method used in this recipe is from Japan, where they use a pickle press called a tsukemonoki, meaning a vessel for pickled things. For home cooks a simpler way is to wrap vegetables in plastic and apply a heavy weight on top (I use my exercise kettle bell). After just 30 minutes the vegetables have a delicious crunch and flavour. Just be careful how much salt you add, a little goes a long way and rubbing it into the vegetables thoroughly is key.

 

** Notes for Mexican Sriracha: My Mexican Sriracha recipe used here is smokey, spicy and ending with a chilli tang. It’s also mild enough to coat the pork balls and add extra to the final tortilla. If you prefer to use shop bought hot sauce, adjust the measurements to your palette as they may be much hotter and need to be eaten in less volume.

 

Hot Pork Tortillas with pickled Cabbage

Serves 4

INGREDIENTS:

Hot Pork Balls:
500gm pork mince
1 small white onion
1 garlic clove, minced
1/2 cup breadcrumbs
1 tsp cumin
1 tsp coriander powder
1 tsp oregano
1 tsp sumac
1/2 tsp all spice
1 red chilli, minced
Salt and Pepper
1 egg
4 tbsp Mexican Sriracha (recipe here) + Extra for serving (See *Notes for hot sauce alternative)

Pickled Cabbage, Carrot and Cucumber:
1/2 red cabbage, sliced very thin
1 carrot, grated
1/2 cucumber, sliced very thin
Salt

Sumac Onions:
1 red onion, sliced very thin
Salt
1 tsp sumac

For serving:
Yoghurt
Tortillas
Lime wedges to serve

 

METHOD:

  1. Start on your pickled cabbage, carrot and cucumber: Lay sliced cabbage out and sprinkle lightly with salt. Rub salt into the cabbage thoroughly. Please cabbage into a bag removing all air and tying up, or wrap tightly in clingfilm. Place a heavy weight onto cabbage and leave for 30 minutes. This is the process of pickling (see *Pickling Notes above for more information). Leave for 30 minutes. Repeat process with carrot and cucumber.
  2. Sumac onions: Scatter onions with salt and sumac, rub in well. Following steps from above, wrap in a bag or cling film and place weight on top for 30 minutes.
  3. Make your meatballs: Preheat oven to 200C (180C fan forced). Combine all hot pork ball ingredients in a bowl and gently mix together. Season well. Be careful not to squash pork mince too harshly otherwise once cooked they will be tough and lose their natural texture. Form mince into a ball shape and then lengthen into an oval – rectangular shape. You will need 16 balls to serve 4 people.
  4. Rub each ball in a little olive oil, place on a try and bake in oven for 10 minutes, turning half way through so they brown on each side.
  5. Finish pickles: After 30 minutes, remove cabbage, carrot, cucumber and onions from plastic and drain off liquid. Place crunchy pickles in individual bowls ready for serving.
  6. Heat tortillas in a hot dry pan for 30 seconds on each side.
  7. To Serve: Lay out tortillas, hot pork balls, pickles, yoghurt, additional Mexican Sriracha hot sauce and lime wedges. Build your tortillas!

 

 



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