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Olivia Andrews’ Pullin’ pork tacos

There really isn’t any need to fill a taco with heaps of meat. Loaded with protein, these tacos are the meatiest ‘lesser meat’ tacos you’ll ever make. They are such a tasty way to enjoy a variety of healthy veg, topped off with a zingy cabbage and pineapple salsa and creamy avocado.

Another bonus is that you can prepare the pulled pork several days in advance to save time: the flavours will only get better.

Pulled pork (Serves 4 with 3.5 serves of vegs per serve)

Ingredients:

400 g (14 oz) pork scotch fillet steaks, thickly sliced

½ cup (110 g) dried black beans

1 corn cob, kernels removed

1 red capsicum (pepper), cut into 1 cm (½ inch) pieces

400 ml (14 fl oz) Roasted tomato passata (page 207), or store-bought tomato passata (puréed tomatoes); see tip

½ cup (125 ml) orange juice

4 tablespoons apple cider vinegar or white vinegar

1–2 chipotle chillies in adobo sauce (see tip); alternatively, use 1–2 tablespoons finely chopped pickled jalapeño chillies and 2 teaspoons smoked paprika

2 teaspoons dried oregano

1 teaspoon ground cumin or toasted cumin seeds

Method:

Place all the pulled pork ingredients in a saucepan, add 1½ cups (375 ml) water and bring to a simmer over medium heat. Cover with a lid, reduce the heat to medium-low and cook for 45 minutes.

Meanwhile, put the cabbage and lime juice in a non-metallic bowl and leave to lightly pickle.

Remove the lid from the pork and cook, uncovered, for a further 30 minutes, or until the pork and beans are tender, adding more water as needed (just ¼ cup at a time: you don’t want the mixture to be too wet).

Just before serving, warm the tortillas, according to the packet instructions.

Using two forks, shred the pork, then season the mixture to taste with sea salt.

Lightly season the cabbage with salt, mixing in the pineapple and coriander.

Serve the tortillas with the pulled pork mixture, cabbage salsa and avocado.

To serve:

2 cups (150 g) finely shredded red cabbage

juice of 1 lime

12 corn tortillas

½ cup (100 g) finely chopped pineapple

4 tablespoons finely chopped coriander (cilantro)

1 avocado, cut into 1 cm (½ inch) pieces

Top Tips:

If using store-bought passata, add 1 finely chopped red onion and 2 finely chopped garlic cloves.

Be careful not to season the pulled pork mixture with salt until the very end, when the black beans are cooked, otherwise, they will remain tough and will refuse to soften.

If you prefer, you can cook the pulled pork in a casserole dish in a preheated 150°C (300°F) oven, following the same process as above.

Chipotle chillies in adobo sauce can be rather spicy, so adjust the quantity to suit your taste.

Healthy Fats, High in Protein

  •    Over 1.5 serves protein per serve
  •   1 serve legumes per serve
  •    Great source of iron, fibre, vitamin C and folate

Make Ahead: You can easily make a double batch of pulled pork and freeze it in an airtight container for up to 3 months.


Three-veg-and-meat-cover1440Olivia Andrews is the culinary director for the meal kit delivery service Marley Spoon in Australia and is an ambassador for Nutritician Australia’s Tryfor5 campaign, She is the author of internationally best-selling books Whole Food Slow Cooked and Healthy Thermo Cooking For Busy families.

Look for Three Veg and Meat by Olivia Andrews  Published by Murdoch Books (RRP 39.99)

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