Ingredients:
- BBQ pulled pork with black beans
- Fresh corn tortillas
- Sour cream
- Charred pineapple chilli jam ( recipe)
- Pickled red onion
- Fresh coriander
- Squeeze of lime
Method
1. Cook BBQ pulled pork with black beans as per packet instructions
2. Cook @donacholitatortilleria corn tortillas in dry frypan until it starts to colour, flip and repeat.
3. Put a layer of sour cream, and top with warm pulled pork and black beans, charred pineapple chilli jam, pickled red onion, fresh coriander & a squeeze of lime.
Charred Pineapple Chilli Jam Recipe
- 1 fresh pineapple (or 1 & 1/2 cans of pineapple)
- Chillies (to taste, we used 3)
- Half a brown onion
- Olive oil
- 1 tsp coriander seeds
- 1 tsp mustard seeds
- 1 tsp smoked salt
- 1/2 tsp cracked pepper
- 1/4 cup apple cider vinegar
- 1/2 juice of lime and zest ( or lemon - which ever in season)
- 1 cup water
- 1 cup coconut sugar
Method
1. If using fresh pineapple, remove skin and chop into large pieces, discarding the centre core. Preheat griddle pan & chargrill pineapple until it caramelises and has some colour on both sides. When it’s cool enough to handle, chop into smaller pieces to make it easier to cook down. If you’re using canned pineapple, drain the juice & follow the same process.
2. Finely dice a brown onion and add to a saucepan on medium heat with a good glug of olive oil. When the onion starts to cook down, add spices, salt & cracked pepper. Finely dice chillies & add to taste (we like ours spicy so kept the seeds in & used two). Sauté for 1-2 minutes, stirring occasionally.
3. Pour apple cider vinegar, lime juice, lime zest, water, coconut sugar & chopped pineapple into the saucepan with another pinch of smoked salt. Stir until combined & cover with a lid. When the jam begins to simmer, reduce the heat to low for half an hour.
4. After half an hour, remove the lid, increase the heat to medium & simmer for 5 minutes. This time may vary if you used canned pineapple which will have more liquid.
5. When the jam has reduced, remove from the heat & roughly blend with a stick blender (we like to keep ours slightly chunky).
6. Return the saucepan to medium heat and reduce for a further 10 minutes until it reaches your desired consistency (noting this time may need to increase for canned pineapple).
7. Pour into sterilised jars & allow the jam to set further in the fridge.
Recipe by @hughandher
