"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.
- 1 kg finely minced pork
- 25 gm sea salt
- 2 heaped tsp paprika
- 2 heaped tsp ancho chilli powder (see note)
- 2 large garlic cloves, finely chopped
- 450 gm bitey cheese such as cheddar, finely diced
- 30 fresh green jalapeños, washed
- 300 ml rice vinegar or other mild vinegar
- 120 gm caster sugar
Tomato and pork-fat dressing
- 4 large, very ripe tomatoes, halved
- 80 gm (½ cup) lard
- 1or 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.
- 2For 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.
- 3Preheat a barbecue, preferably woodfire, to high. Combine ingredients (except cheese) in a bowl.
- 4Place 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.
- 5Grill 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.