Pork Tacos with Blueberry Ginger Salsa

Ingredients

2 x 140g of pork steak, around 2cm thick
1 teaspoon olive oil + 1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon fennel seeds
¾ cup (115g) chopped red onion
2 teaspoons minced garlic
3 teaspoons grated fresh ginger
¼ (60ml) cup apple cider vinegar
¼ (60ml) cup balsamic vinegar
1 ½ cup (235g) fresh blueberries
¾ cup (90g) golden raisins
1/8 teaspoon white pepper
1 teaspoon salt
1 teaspoon Chinese 5 spice powder
2/3 cup (125g) brown sugar, lightly packed
1 tablespoon cornflour
2 teaspoons water, cold
1/3 cup (40g) radishes, finely sliced
1/2 cup (30g) spring onion finely sliced
4 small corn/flour tortillas
4 tablespoons Ginger and Blueberry Chutney, warmed (recipe below)
4 tablespoons Parmesan Cheese
Fresh coriander leaves to garnish

Method

Rub pork steaks all over with oil, spices and seeds and leave to marinate for at least 30 minutes.

Heat a griddle pan or frying pan on high with a tsp of olive oil. Once hot, drop the temperature to a medium heat and place the loins in the pan. Cook for 2 1/2 minutes each side, then place on a plate, cover with foil and leave to rest for 10 minutes. Once rested, thinly slice and set aside.

For the chutney

Place a medium sized sauce pan on high heat and add remaining olive oil. Add the red onion and sauté for 1-2 minutes or until caramelised.

Add garlic and ginger and sauté for a further 2 minutes. Pour in cider and balsamic vinegar and simmer to reduce by half.

Stir in fresh blueberries, raisins, white pepper, salt, Chinese 5 spice powder and brown sugar bringing mixture to a boil.

Simmer for 4 minutes. In a bowl, whisk together cornflour and water and add to the pan. Cook for 1 minute stirring constantly.

Turn off heat, remove from stove, transfer into sterilised jars or food storage containers and let cool to room temperature. Makes 570g. Keeps for up to 14 days in fridge.

To assemble the tacos

Slice the radishes and spring onion. Set aside.

Heat tortillas as per pack instructions. Lay each tortilla flat and fill with sliced pork.

Top with radish, onion and chutney. Garnish with parmesan cheese and fresh coriander.

Ingredients

2 140g of pork steak, around 2cm thick

1 tsp olive oil

1 tbsp olive oil

1 tsp ground cumin

1 tsp smoked paprika

½ tsp fennel seeds

¾ cup chopped red onion

2 tsp minced garlic

3 tsp grated fresh ginger

¼ cup apple cider vinegar

¼ cup balsamic vinegar

1 ½ cups fresh blueberries

¾ cup golden raisins

⅛ tsp white pepper

1 tsp salt

1 tsp Chinese 5 spice powder

⅔ cup brown sugar, lightly packed

1 tbsp corn flour

2 tsp water, cold

⅓ cup radishes, finely sliced

½ cup spring onion, finely sliced

4 small corn/flour tortillas

4 tbsp Ginger and Blueberry Chutney

4 tbsp Parmesan Cheese

fresh coriander leaves to garnish

Directions