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Mojo pork tacos with sweet apple slaw
Serves 4 Starters and mains
Ingredients
- 3kg pork loin
For the marinade
- 1 large handful coriander, leaves finely chopped
- zest and juice of 2 oranges
- zest and juice of 4 limes
- zest and juice of 2 lemons
- 1 handful mint, leaves finely chopped
- 8 garlic cloves, crushed
- 15g fresh oregano leaves
- 1tsp ground cumin
- 15g parsley, finely chopped
- 200ml olive oil
- 1 red chilli, finely chopped (keep the seeds if you like it hot)
For the apple slaw
- 2 green apples, coarsely grated
- 1⁄2 red cabbage, coarsely grated
- 1 garlic clove, crushed
- red chilli, finely chopped (keep the seeds if you like it hot)
- 8 spring onions, finely sliced
- 1 handful coriander, leaves picked
- 300ml white wine vinegar or apple cider vinegar
To serve
- 12 tortillas
- 1tsp mixed dried herbs 3 avocados, sliced
Method
Combine all of the ingredients for the marinade in a medium sized bowl. Put the pork loin in a large ziplock bag with the marinade, seal and massage the marinade into the pork. Put the bag in the fridge and marinate for at least 5 hours or overnight.
Preheat the oven to 220C/ 425F/Gas 7. Heat the oil in a large ovenproof frying pan over medium heat. Remove the pork from the bag and allow the excess marinade to drip away. Cook the pork, turning frequently, for around 5 minutes, or until golden brown on all sides.
Put the pan in the oven and cook for 7 minutes, or until a thermometer inserted into the meat reads 62-65C. Remove from the oven and rest for 10 minutes before slicing.
To make the apple slaw, put the apple, cabbage, garlic, chilli, spring onion and coriander in a medium bowl. Pour over the vinegar, season with salt and pepper and toss to combine.
To assemble the tacos, preheat the oven to 180C/350F/Gas 4. Wrap the tortillas in foil with the dry herbs and place them in the oven until warmed through. To serve, take the tortilla, put down a layer of avocado slices, a layer of pork and then spoon on the slaw.
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