Al Pastor

with Caramelised Onion & Pineapple Salsa

12 x La Banderita corn Street Tacos

2kg piece of pork scotch (neck), placed in freezer for 1 hour to firm up

1/2 bunch of coriander, roots and stems roughly chopped

4 cloves garlic, chopped

1 small ripe pineapple (about 1kg), peeled

2 tbs. of chopped chipotle chilli in adobo (including sauce)

1 tbs. ground coriander

1 tbs. sweet smoked paprika

1 tbs. white vinegar

1 tbs. olive oil

1 white onion, finely chopped

Salt

Make this with

Street Taco

Family Pack

CATEGORIES

• Taco
• Seafood
• Lunch
• Party Food
• Pescatarian

Step 1

In a blender add the roots and the stems of the coriander, garlic, 1/4 of the pineapple that has been roughly chopped, chipotle chilli in adobo, spices, vinegar, oil and a good pinch of salt. Blend to form a smooth paste.

Step 2

Slice the pork into 1.5cm medallions. Place into marinade and marinate in the fridge for an hour or even better overnight.

Step 3

Pre heat the oven to 180°C.

Step 4

Slice the remaining pineapple into 4 even rounds.

Step 5

Using a large metal skewer, thread two pieces of the pineapple, then thread-on the marinated pork, ensuring it’s compact. Finish with the last two pieces of pineapple so you’ve created a "shawarma" - like kebab. Rest in a deep baking dish so it’s slightly suspended. Add 3/4 cup of water in the base of the dish along with any leftover marinade. Roast in the oven for 1 1/2 hours until cooked through and slightly charred. Be sure to occasional baste and turn the meat half way through for a nice even colour. Rest the meat for 10-15 minutes.

Step 6

Cook the corn tacos in a warm dry pan for 1 minute on each side and keep warm in a tea towel.

Step 7

To serve, remove the pork and pineapple off the skewer and roughly chop.

Step 8

Place meat and then pineapple in the tacos and drizzle over the juices from the tray. Top with a sprinkle of onion.