This inaugural post marks a new chapter in Indemic's history. We have decided that it's high time we shared some of the good things in life, and more specifically the good gastronomic things. And so it is with pleasure that we announce that I (Emma) will be coming to you live and direct on a weekly basis to share the fruits of my kitchen musings. With a bit of luck the boys in the back room will follow a few of my posts up with their thoughts on beer (pairing perhaps?), bikes, design and the state of the Auckland housing market!
All recipes requests considered so send your ideas my way!
Pulled Pork Tacos with Apple Slaw
1.5kg pork shoulder, bone in
2 tablespoons cumin seeds, toasted, ground
1 tablespoon coriander seeds, toasted, ground
3 tablespoons smoked paprika
1 teaspoon chilli flakes
2 teaspoons salt
1 tablespoon brown sugar
2 tablespoons olive oil
2 tablespoons tomato paste
2 cloves garlic, crushed
1 apple, cut into matchsticks
150g red cabbage, finely shredded
½ red onion, finely sliced
1 ½ cups coriander, finely chopped
1 tablespoon olive oil
1 tablespoon red wine vinegar
Garlic & Paprika Yoghurt
1 cup yoghurt
1 clove garlic, crushed
½ teaspoon smoked paprika
Soft corn tacos and lime wedges to serve
In a small bowl mix together the marinade ingredients until a smooth paste forms. Rub this paste all over the pork, making sure to cover the whole shoulder, massaging as you go. Refrigerate for at least 3 hours but ideally overnight. Remove the pork from the fridge and BBQ over a medium-low heat for an hour. The skin of the pork will blacken and char. Preheat the oven to 160°C. Put the pork into a roasting dish, pour in 500ml water, cover tightly with tin foil and roast for 2 – 2 ½ hours or until the meat is falling off the bone. Once cool enough to handle, remove the pork from the roasting dish, take off the skin and shred the meat. Pour the liquid from the roasting dish into a saucepan, skim off the fat and simmer until a thick sauce forms. Pour this sauce over the pork and mix well.
In a bowl, combine the apple, cabbage, red onion and coriander and toss well. Pour over the olive oil and vinegar and season to taste. In a small bowl mix together the yoghurt, garlic and paprika and season to taste. Serve with tacos and lime wedges.