pork carnitas with lime and chilli guacamole

boardbest

There’s something about Summer that makes me crave Mexican food. As blistering days melt into hot, blackened evenings, my mind starts drifting towards cool guacamole, spiced brisket, fragrant coriander and salt-rimmed margaritas.

It’s an obsession that I share with my good friend Matt, who recently blogged about his Mexican New Year’s feast over at Inspired Food. Pork carnitas, home made tortilla chips, pineapple salsa and chunky guacamole… now, that’s my idea of Summer culinary heaven.

tomatoes

Over the past month, I’ve revisited Matt’s post more than once to drool over his carnita recipe. Despite cooking Mexican at least once per week, I’ve historically gravitated towards brisket, chicken and black beans rather than smoky, slow-cooked pork shoulder. Though I have made carnitas, they’ve never been to the specifics of Matt’s recipe.

Last Sunday, everything changed. I woke early, arriving at the market with carnitas in mind. Negotiating the aisles, I chose pork, garlic, onion and oregano alongside items for guacamole, esquites and salsa. I checked out, drove home and ascended three flights of stairs to our apartment.

I turned on the air conditioning and started unpacking each bag of groceries. Bag one, no oranges. Bag two, limes… but no oranges. Bag three? Darn it. No oranges.

I glanced at the window, my eyes narrowing in the glare of the blazing sun. Sweat dripped from my brow as I contemplated another insufferable dash to the local store. No oranges equals no pork carnitas; well, not according to Matt’s recipe. But out of desperation (and encroaching heat stroke) I decided to improvise.

panI rummaged around in the fridge, desperately unearthing lemons, limes and a bottle of The Cidery’s still apple cider. As pork goes naturally with apple, I decided to douse the shoulder in the cider whilst exchanging the oranges for a lemon. In the back of my mind, I hoped that the sweetness of the cider would balance the lemon’s extra acidity. I had no idea if it would work.

After removing the rind from the pork, I decided to score the flesh before making small incisions to house slivers of peeled garlic. Much like my technique for slow-roasted lamb, the idea was for the garlic to slowly infuse during the cooking process, melting down into sweet, sticky goodness. As an afterthought, I grilled the crackle alongside the meat, crumbling it into pieces to add to the carnitas upon assembly.

brookfarmlimechilli

After recently sampling Brookfarm’s fragrant lime and chilli infused macadamia oil, I decided to substitute it for vegetable-based oils in both my pork carnita and guacamole recipes.

In my mind, the gentle heat, nuttiness and tang of the infused oil would add a beautiful layer of complexity to both dishes. The golden hue of the oil also looked spectacular against the creamy guacamole and vibrant splashes of paprika.

slightfuzz

Six and a half hours later, five boys and one girl sat around a table to eat succulent, slow-roasted pork, crispy crackling, tomatillo salsa, esquites, pickled cabbage and creamy guacamole. Piles of warm tortillas were claimed with eager hands from their nest of aluminium foil.

After sampling the meat, I’m pleased to report that the Brookfarm oil certainly added an extra layer of smoky complexity. Each bite was soft and delicious, contrasting beautifully against the pop of crackling, sweet kernels of corn, acidic cabbage and cool guacamole. In absence of required oranges, the proxy lemon and cider worked effectively to add both sweetness and tang to the meat. I was well pleased (and so were the boys, judging from their seconds… and thirds).

So; despite yet another failure in my history of following recipes, I have to admit that this was a beautiful improvised success. But next time, I’m stockpiling oranges. For Matt’s carnita recipe, of course.

meat2

Pork Carnitas

Serves 8-10

  • 2kg boneless pork shoulder, rind removed
  • 80ml Brookfarm lime and chilli infused macadamia oil
  • 1 red onion, roughly diced
  • 4 garlic gloves, peeled and halved
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 2 bay leaves
  • 1 tsp ancho chilli powder
  • zest and juice from 1 lemon
  • 500ml (2 cups) dry apple cider
  • 200ml water
  • 1 jalapeno chilli, halved (seeds left in)
  • sea salt flakes
  • freshly cracked black pepper

In a small bowl, combine the cumin, coriander, paprika, oregano and ancho chilli powder. Add a pinch of salt and pepper, then mix well.

Place the pork into a shallow dish that will fit in your refrigerator. Cut a few shallow slashes into the surface of the meat, then rub in the spice mix (ensure that you massage the spices well into each slash and crevice). Using a sharp knife, make eight 1-cm incisions over the surface of the meat; stuff half a garlic clove into each.

porkrub

Cover and allow to marinate for at least 2 hours, or preferably overnight.

Preheat your oven to 200 degrees C (390 degrees f). Place the pork into a large pan or ovenproof dish, then add in the lemon zest and juice, cider, water, sliced jalapeno chilli and diced onion (add a few extra garlic cloves if you like). Drizzle over the Brookfarm lime and chilli oil, then grind over some more salt and pepper.

pan2Cover tightly with foil and place into the preheated oven; immediately reduce the oven temperature to 150 degrees C (300 degrees f).

Cook the pork for 5 1/2 hours or until the meat falls apart when poked with a fork. Uncover and cook for another 30-45 minutes, basting with the cooking liquid until the sauce reduces and the pork starts to brown.

Remove from the oven, place the pork onto a heat-proof plate and cover it with foil. Drain the sauce into a small pan and reduce it over medium heat until thickened. Shred the pork with a fork and pour over the reduced sauce. Mix well and add a little more lemon, salt or pepper according to taste.

board2

Serve the pork on a large platter, accompanied by warm tortillas, lime wedges, guacamole (recipe to follow), salsa, esquites (or blackened corn salad), sour cream and extra cheese if desired.

guacamole

Lime and Chilli Guacamole

  • 2 medium ripe avocadoes, peeled, stones removed
  • 1 tbsp of chopped ripe tomato (you can leave the seeds in)
  • 1 tbsp finely chopped Spanish onion
  • 1 small garlic clove, crushed
  • 1/4 tsp toasted cumin seeds, ground
  • zest and juice of 1 lime
  • 1 tbsp Brookfarm lime and chilli infused macadamia oil, plus extra to drizzle
  • sea salt
  • white pepper
  • smoked paprika, to serve
  • coriander leaves, to serve

Coarsely mash the avocadoes onto a chopping board (or in a bowl, if you prefer). Squeeze over the lime juice and season well with salt and pepper. Make a well in the centre, then add in the chopped onion, tomato, macadamia oil, lime zest, garlic and cumin.

guacconstruction

Mix well, taste and add a little more salt and pepper or lime juice if required. Serve in a small bowl, drizzled with some extra macadamia oil, garnished with coriander and/or dusted with smoked paprika.

boardg

Disclaimer: Brookfarm supplied me with a sample of their lime and chilli infused macadamia oil for the purpose of this recipe post. However, I was not compensated and as always, all opinions are my own.

slow-roasted lamb with white wine, lemon and herbs

closeupreadyIt’s hard to believe that today marks the third day since our departure from the Australian Winter. Despite my moaning, I predominantly enjoy the cold nights and rainy days of the winter months. The icy chill perpetuates a desire for warm blankets, hot drinks and the best kind of comfort food: creamy mashed potato, spiced apple crumbles and hot buttered bread, dipped into thick pumpkin soup with shards of crisp pancetta.

lemonhebsSo, as we Australians will soon be progressing to salad days, ice-cream and cold beer, I thought I’d do a final homage to the beautiful winter-that-was: a recipe for my oft-mentioned slow-roasted lamb with garlic, rosemary, anchovies and lemon.

I’ve trialled many versions of this dish, ranging from foil sealed to uncovered, wet, dry, seasoned and marinated. This version achieves a melt-in-your-mouth-tender result every time, allowing the beauty of the meat to shine through whilst being gently complimented by sweet herbs and lemon.

anchovies anchovies2For those of you heading towards Autumn and Winter, I’d definitely recommend that you bookmark this recipe for cosy nights in front of the fire. It virtually takes care of itself; all you need to do is to place the lamb in the oven after lunch, and by dinnertime you’ll be beckoned by sweet fragrances of wine, herbs and slow-cooked lemon.

Our usual ritual is to accompany this dish with a bottle of great red wine, some crisp-roasted Royal blue or kipfler potatoes with lots of garlic and an array of vegetable dishes. At present, I’m continuing to indulge my long-standing obsession with Middle Eastern food, particularly Persian, Israeli and Turkish cuisine, so there’s been lots of cous cous, pickled and roasted beets, smoky babaghanouj, preserved lemon and braised celery.

closeupcornerThis is being further encouraged by my recent investment into Yotam Ottolenghi’s beautiful book series, ‘Plenty’ and ‘Jerusalem’. I’m excited, as I plan to share some recipes inspired by his vegetable collection over the Spring and Summer season. Watch this space.

ingredientsSlow-roasted Lamb with White Wine, Lemon and Herbs

Loosely adapted from ‘Dinner at Matt’s‘ by Matt Moran

  • 1 x 2 – 2.2kg bone-in lamb shoulder
  • 2 fresh, unwaxed lemons
  • 4-6 cloves of garlic, peeled and cut into thick slivers
  • 6 cloves of garlic, unpeeled (extra)
  • 4 anchovies in oil, drained, each torn into 3 pieces
  • large handful of fresh herbs, I used rosemary (essential), thyme, oregano and sage
  • 150ml extra virgin olive oil
  • 300ml good-quality white wine
  • sea salt
  • freshly cracked black pepper

Preheat your oven to 200 degrees C (390 degrees f). Using a small, sharp knife, score a diamond pattern into the fat on the surface of the lamb shoulder, then make 10 -12 1cm-deep incisions. Take a sliver of garlic, a piece of anchovy and a few rosemary leaves; press them together to form a small bundle, then stuff the bundle into one of the 1cm-deep incisions. Repeat this process with the remaining garlic, rosemary and anchovy fillets.

meatmontScatter half of the remaining herbs and the unpeeled garlic cloves over the base of a large roasting tin. Place the meat on top, then pour over the olive oil and white wine. Rub some salt and pepper into the skin, then finely grate over the zest of one lemon (use your fingers to stuff some of the lemon zest into the incisions and the scored pattern in the skin).

Cut the two lemons into thick wedges and scatter these into the wine and olive oil around the meat. Place the extra herbs on top of the meat (don’t worry if some fall off into the braising liquid), then cover the tray completely with tinfoil.

meatreadyPlace the covered tray into the preheated oven. Immediately reduce the temperature to 180 degrees C (350 degrees f) and cook for one hour. Reduce temperature further to 150 degrees C (300 degrees f) and cook for another 3-4 hours, or until the meat falls off the bone.

Once cooked, remove the tray from the oven and leave the meat to rest (covered) for half an hour prior to serving.

lambpresentedsumacsalad As aforementioned, I usually serve this dish with potatoes or hot, fresh bread and a selection of vegetables or salads. Pictured are:

  1. Roasted beets in a lemony dressing of soured cream and yoghurt with pistachios, lemon rind, sumac and chopped fresh mint
  2. Bulgur salad with smoky eggplant, red and yellow peppers, roasted shallots, soft herbs, preserved lemon, currants and pistachios
  3. Persian feta, ripe cherry tomatoes, Lebanese cucumbers and herbs with sumac, lemon oil and za’atar

And yes, we ate the lemon wedges with the lamb. They become soft, sweet and delicious whilst slowly braising in the olive oil and wine… so, so good.thefat wineWe drank First Drop ‘Fat of the Land’ 2009 Ebenezer Shiraz from the Barossa Valley, South Australia. Delicious notes of blackened fruit and spice with soft tannins and a lingering mouthfeel. Perfect with rich, meaty lamb and soothing vegetable dishes.

Read a review here from Pinot Shop and another here from Vino Review (I like Josh, he’s cool).

beetsplate halfgnawed

With The Grains

Whole Grains and Wanderings

Cashew Kitchen

vibrant food. quiet soul. wild at heart.

Brooklyn Homemaker

modern classic recipes, story telling, and a little bit of history. Oh yeah, and schnauzers.

better than a bought one

as homemade should be

My Sweet Precision

Where flour, butter, and sugar collide

Chompchomp

Perth Food Blog | Restaurant Reviews | Food & Travel Blog | Gluten Free

The Veggy Side Of Me

Deliciousy Green...