Spicy Pulled Pork Mexican Bowls 

Bols de Porc Epicé, Saveurs Mexicaines (Spicy Pulled Pork Mexican Bowls)

 

 

Hello Lovely readers,

I have to start this blog post with a confession. I’m addicted to food. Not in an unhealthy, I eat my feelings kind of way, but in a way where I find myself constantly talking about food, reading about it or cooking it. I never seem to understand those who are disinterested in food, for me, it’s life. However, this hasn’t always been the case.

Growing up in Australia, my parents, like most other Aussie parents, where a little obsessed with meat and three veg. Just writing those words makes me shudder. My mum was – and still is – a lover of overcooked, steamed veggies. I think the mushy broccoli was the worst of them all. I loved the occasional spaghetti Bolognese night, but in general, growing up, my interest in food was relatively low.

By the time I decided to move out of home, I was an over-righteous vegetarian. You know the real annoying type always trying to shame carnivores? Well, that was me. When I wasn’t shoving Peta videos down people’s throats, I discovered I actually liked cooking, and the challenge of creating vegetarian dishes was very rewarding. This phase lasted until I first visited France, then shamefully my vegetarianism went out the window along with pride.

France ignited in me a love of food, and this has steadily developed into a real obsession – how could it not when you’re surrounded by some of the world’s best produce! I love talking about food with French people because they speak with such passion. Everyone has an opinion, a secret recipe, or hints and tricks on how to prepare things. I’ve also been very lucky to have met other food bloggers from allover the world. My favourites being Alix and Hugo, who run a blog called A Hedgehog in the Kitchen. They are so inspiring. They both work full-time but manage to create delicious recipes and post amazing articles so regularly. I wish I had even a fraction of their dedication!

If often talk to people about what they cook for dinner. I think it tells you a lot about about a person, so today, I’m sharing with you all one of my favourite weeknight dinners, Pulled Pork Mexican Bowls. The pork is covered in a hot, smoky sauce and slow cooked for three hours. It’s then shredded and served with a quinoa salad, pickled radish, guacamole and cheesy corn. It’s a seriously delicious combo! I hope you like it as much as I do !

Bols de Porc Epicé, Saveurs Mexicaines (Spicy Pulled Pork Mexican Bowls)

Bols de Porc Epicé, Saveurs Mexicaines (Spicy Pulled Pork Mexican Bowls)

Bols de Porc Epicé, Saveurs Mexicaines (Spicy Pulled Pork Mexican Bowls)

Bols de Porc Epicé, Saveurs Mexicaines (Spicy Pulled Pork Mexican Bowls)

Spicy Pulled Pork Mexican Bowls
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
Slow cooked spicy pork
  • 1-2kg of pork ribs
  • 5 tbsp. of maple syrup or agave syrup
  • 1 tbsp. of ground ginger
  • 2 tsp of paprika
  • 2 tsp of ground cumin
  • 2 tsp of salt
  • 2 tablespoons of chopped chipotle peppers in adobo sauce
Spicy rum sauce
  • 4cm piece of ginger, finely grated
  • 3 cloves of garlic, crushed
  • 125ml of ketchup
  • 60ml of dark rum
  • 3 tbsp of red wine vinegar
  • 1 tsp of Dijon mustard
  • ½ tsp of dried chilli flakes
  • 50g of brown sugar
  • 80g of water
The quinoa and herb salad
  • 1 cup of quinoa
  • A bunch of coriander, washed and chopped
  • 2 limes
  • olive oil
Quick pickled radishes
  • A bunch of radishes
  • 100ml of vinegar
  • 50ml agave syrup
The guacamole
  • 2 ripe avocados
  • 2 limes
  • One small red onion, finely chopped
  • ¼ tsp of ground cumin
  • ½ tsp of dried chilli flakes
  • Salt and pepper
The cheesy corn
  • 400g tin of corn
  • 80g of grated parmesan
  • Oil
Instructions
Slow cooked spicy pork
  1. In a small bowl combine all ingredients, except the pork, and stir to form a paste. Place the ribs on a large sheet of foil and rub with the spice paste. Seal the foil at the top so no steam can escape and bake the ribs for 2.5 hours at 160°C.
Spicy rum sauce
  1. While the pork is cooking, combine all the rum sauce ingredients in a small saucepan and simmer over low heat for 45 mins, making sure to stir from time to time.
  2. When the pork has finished cooking, carefully unfold the foil and cover the pork with a layer of the spicy sauce. Increase the oven temperature to 200°C. Leave the foil unfolded and return the pork to the oven for a further 30 mins.
  3. Allow the pork to cool slightly before removing the flesh from the bones and tearing it into smaller pieces.
The quinoa and herb salad
  1. Follow the packet instructions to cook the quinoa. Once tender, drain and rinse under cold water until the grain is cool. Mix with the coriander, the juice of 2 limes and a drizzle of olive oil. Season with salt and pepper, then divide between 2 – 4 bowls, depending on how hungry you are. Top with a large scoop of pulled pork.
Quick pickled radishes
  1. Wash and finely slice the radishes. Place in a bowl and cover with the vinegar and agave syrup. Set aside for at least 30 mins. Drain the liquid and add to the salad bowl.
The guacamole
  1. Remove the flesh from the avocado and mash it into a purée. Mix in the remaining ingredients. Add to the salad bowl.
The cheesy corn
  1. Heat a small amount of oil in a fry pan over high heat. When hot, add the corn and cook until it starts to char slightly. Add the parmesan and cook for a further minute or until melted through. Add to the salad bowl.

 

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