Recipe Inspiration

Ingredients...

1.5kg pork collar, sliced and flattened out

140g bacon

1 pineapple, peeled, quartered and core removed

20 corn tortillas

Adobo sauce

35g garlic, finely chopped

5g salt

2g Mexican oregano

1g dried thyme

30g Street Food Chef Dark Mexican Seasoning

170ml red wine vinegar

170ml orange juice

170ml lime juice

60ml olive oil

15g fresh coriander, chopped

Method...

1. Preheat an oven to 200°c.

2. Place all the ingredients for the adobo sauce into a blender, blitz until you’ve got a smooth paste.

3. Get a suitable square oven dish. Dip the sliced pork in the adobo sauce and start layering pork, then bacon until all meat is used up. Wrap in clingfilm and place in the fridge for a minimum of 3 hours.

4. Remove the clingfilm and roast the meat for 3 hours. Once cooked. Leave

to cool, then place in the fridge for it to set.

5. When it's time to serve, place the pineapple on a baking tray & place in the oven for 20 minutes. Take the meat out of the fridge and slice thinly.

6. Heat up a frying pan until hot add the sliced meat and fry until crispy. Thinly slice the pineapple when it comes out the oven.

7. Warm up the corn tortillas, top with the fried meat, pineapple, salsa of choice and serve.