Pulled Pork Sour Cream and Salsa Pancakes
Back to pancakes! But let me just say, and I’ve said it before, in Sweden they eat pancakes every thursday! This is not a once a year occurrence …Let’s branch out, let’s be Swedish! Slow Cooked Pulled Pork, Sour Cream and a fresh zingy Lime & Tomato Salsa Pancakes – outstanding intensity of flavour, sweetness, freshness and finish. These are delicious!
For the Pulled Pork
– This recipe is only a slight modification from a favourite cook book of mine, The Great British Bake Off, Winter Kitchen (available here)
1 x 1.5kg boned pork shoulder
3 dried chipotle chillies
1 dried ancho chilli
35g dark muscovado sugar
3cm piece of fresh root ginger, peeled and grated
1 tsp ground ginger, grated
2 tsp fennel seeds
2 tsp paprika
3 tbsp vegetable oil
200ml apple cider
salt & black pepper
1) Soak the chillies in a small bowl of boiling water for about 15 minutes, until softened. Keep 3 tbsp of the soaking water
2) Finely score the skin of the pork, place it skin side down in a roasting tin – dry up any extra moisture with kitchen paper
3) Blend the chillies, extra soaking water, garlic, sugar and ginger in a blender. Add the ground ginger, paprika, fennel seeds and oil. Rub the mixture over the meaty side of the pork and leave to marinate uncovered in the fridge overnight.
4) Season the pork with salt & black pepper and roast in the oven, skin side up, 220C/ 425F for 30 minutes.
5) Turn the oven down to 110C/ 225F, pour the cider around the pork and cover with foil. Leave to cook for 6-15 hours – the longer the better.
6) For the final 30 minutes in the oven, turn the heat back up 220C/ 425F, and remove the foil to get a crispy skin
7) Once out of the oven, let the pork rest for at least 20 minutes, then pull the meat apart with two forks. Mix with all the juices in the tin
Tomato Lime Salsa
1 small red onion
1-2 clove garlic
salt & black pepper
2) Add the crushed garlic, squeeze over the lime juice and season with salt & pepper.
For the Pancakes
(Makes approximately 12)
– 2 eggs
– 160g (3 dl/ 1 1/4 cup) plain flour, or whole wheat flour (as pictured)
– A pinch of salt
– 500ml (5dl / 2 cups) milk
– 2 tbsp sunflower oil
– sunflower oil for cooking
The basic method is outlined in the pictures here, but except for exchanging to whole wheat flour this pancake recipe is directly from my friend Mel over at LeCoinDeMel – you can find her instructions here.
Sour Cream & Lime for serving
If you want to go pancakes all the way, these awesome Chocolate Banoffee Crêpes are perfect for dessert.