Chefs' Recipes

La Casita’s pork rellenos with tomato and pork-fat dressing

Just add beer and you're set.
Pork rellenosKara Rosenlund
6 - 8

“These are a take on poppers, grilled and dressed with pork fat and tomato,” says La Casita chef Josh Lewis. “Just add beer and you’re set.” Start this recipe a day ahead to pickle the jalapeños.


Pickled jalapeños
Tomato and pork-fat dressing


1.or pickled jalapeños, slit jalapeños lengthways and place in a container. Combine vinegar, sugar, 600ml water and a pinch of salt in a saucepan and bring to the boil, then pour liquid over jalapeños. Cool, then refrigerate to pickle (overnight). The next day, use a teaspoon to remove seeds from jalapeños.
2.For dressing, squeeze juice from tomatoes and set aside. Heat lard in a saucepan over medium heat until almost smoking (1 minute), then remove from heat and cool slightly. Add tomato juice and season with salt to taste.
3.Preheat a barbecue, preferably woodfire, to high. Combine ingredients (except cheese) in a bowl.
4.Place 1 heaped tbsp pork mixture in your hand, add some cheese, then smooth over mixture to form the shape of the jalapeño and stuff into jalapeño slit (mixture should overflow slightly). Repeat with remaining pork mixture, cheese and jalapeños.
5.Grill jalapeños, meat-side down, until they have a little bit of colour, a charred flavour and meat filling is cooked (3 minutes each side). Pour over warm dressing to serve.

Ancho chilli powder is available from select Mexican food shops, Herbie’s Spices (, The Essential Ingredient and online from or


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