Pork and chilli jam tostadas
- Bitesize Savoury
- Jun 7, 2015
- 2 min read
INGREDIENTS
450g tomatoes, blanched, peeled and chopped
1 chipotle chilli in adobo sauce, plus 1 tablespoon of sauce (see note)
1/2 bunch coriander, roughly chopped, plus roots
1 red capsicum, roasted and peeled
2 tablespoons olive oil, plus extra, for brushing
1 red onion, finely diced
4 garlic cloves, crushed
125ml white wine
250ml chicken stock
500g piece of pork shoulder, bone in
sea salt and freshly ground black pepper
1 loaf rye sourdough, cut into 2 cm thick slices
CHILLI JAM
450g tomatoes, blanched, peeled and finely diced
130g long red chillies, seeds removed and finely diced
1 red capsicum, roasted, peeled and finely diced
1 onion, finely diced
4 garlic cloves, crushed
125ml olive oil
110g caster sugar
coriander leaves, for garnish
METHOD
Preheat the oven to 160°C.
Place the tomato, chilli, adobo sauce, coriander and capsicum in a food processor and process until finely chopped. Set aside.
Heat the oil in a large, heavy-based, ovenproof saucepan over medium–high heat, add the onion and garlic and sauté for 2–3 minutes or until translucent. Add the tomato mixture, wine and stock and bring to the boil. Add the pork, cover, transfer to the oven and bake for 2½–3 hours or until the meat is falling off the bone. Remove the pork from the pan and when cool enough to handle, finely shred the meat from the bones. Season with salt and pepper and set aside.
Meanwhile, to make the chilli jam, place the tomato, chilli, capsicum, onion, garlic and oil in a saucepan over medium–low heat and cook for 1 hour. Add the sugar, increase the heat to medium and cook for a further hour or until the oil starts to separate from the jam. Pour into a sterilised jar and leave to cool.
Increase the oven to 200°C. Using a 5 cm round cutter, cut 25 rounds from the slices of sourdough. Lightly brush with oil, place on baking trays and bake for 10–15 minutes or until toasted.
To serve, top each toasted round with 1 tablespoon of pork mixture, 1 teaspoon of chilli jam and garnish with a coriander leaf.
NOTE:
Chipotle chillies in adobo sauce are available from Latin-American grocers and gourmet food stores. The chilli jam makes about 1½ cups and will keep refrigerated for 2–3 weeks.
Komentáře