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
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.
Slice the pork into 1.5cm medallions. Place into marinade and marinate in the fridge for an hour or even better overnight.
Pre heat the oven to 180°C.
Slice the remaining pineapple into 4 even rounds.
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.
Cook the corn tacos in a warm dry pan for 1 minute on each side and keep warm in a tea towel.
To serve, remove the pork and pineapple off the skewer and roughly chop.
Place meat and then pineapple in the tacos and drizzle over the juices from the tray. Top with a sprinkle of onion.