125 ml (½ cup)canola oil4white onions, finely diced2 cups (firmly packed)coriander, coarsely chopped4lime wedges, plus extra to serve4flour tortillas, 25cm-30cm in diameter140 gmcheddar, coarsely grated140 gmMonterey Jack, coarsely grated (see note)To serve:toasted sesame seedsSpicy pork al pastor160 ml (2/3 cup)gochujang (see note)80 ml (1/3 cup)light soy sauce60 ml (¼ cup)Sprite lemonade2 tbspfreshly squeezed orange juice2 tbspcaster sugar1 tbspsesame oil6garlic cloves, coarsely chopped1spring onion, coarsely chopped½jalapeño chilli, coarsely chopped900 gmpork belly, skin removed, sliced 5mm thickSalsa verde120 mlcanola oil3small garlic cloves, thinly sliced on a mandolin1small jalapeño chilli¼small white onion1½ cups (firmly packed)coriander, coarsely chopped3 tsptoasted sesame seeds2 tbsp eachlime juice and freshly squeezed orange juice
For spicy pork al pastor, purée ingredients (except pork belly) in a blender until smooth (1-2 minutes). Mix marinade with pork belly in a non-reactive container, cover and refrigerate to marinate (2 hours-overnight).
Meanwhile, for salsa verde, heat oil in a small saucepan over medium heat to 150C. Add garlic and stir continuously until just golden (1-1½ minutes; be careful not to overcook garlic or it will become bitter). Strain through a metal sieve into a heatproof bowl (reserve garlic and oil separately) and cool to room temperature. Meanwhile, heat a char-grill pan over high heat and grill jalapeño and onion until black but not burnt (8-10 minutes). When cool enough to handle, peel jalapeño (discard skin) and transfer to a food processor with onion, fried garlic and reserved oil. Add remaining ingredients, season to taste with sea salt, process until very smooth (2-3 minutes) and refrigerate until required. Makes about 250ml.
Heat 1 tbsp oil in a large frying pan over medium-high heat, add onion, stir occasionally until tender (8-10 minutes), season to taste and keep warm.
Heat a plancha (see note) to medium-high heat, or heat a large frying pan over medium heat. Add 1 tsp oil and one-quarter of the pork and stir occasionally until cooked through (3-4 minutes), then add one-quarter of the coriander and squeeze over a lime wedge. Add 1 tsp oil to a clean section of the plancha or to a separate frying pan large enough to fit a tortilla. Add tortilla to pan, scatter one-quarter of each cheese, cooked pork mixture and one-quarter of the onions over tortilla, fold like a half-moon and cook, turning once, until tortilla blisters and cheese melts (1-2 minutes). Remove from pan and keep warm. Wipe pan clean with absorbent paper and repeat, in batches, with remaining ingredients.
Cut tortillas into wedges and serve doused with salsa verde and scattered with sesame seeds, with extra lime wedges.
Note Monterey Jack is an American semi-hard cow’s milk cheese. It is available from Costco Melbourne (see stockists p193). You could substitute Aussie Jack cheese, available from Monterey Mexican Foods. Gochujang is Korean chilli paste. It is available from Korean and select other Asian grocers. You can use the flat plate of a barbecue as a plancha.
This recipe is from the March 2011 issue of Australian Gourmet Traveller.
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