Hot Pork Tortillas and Pickle

Recipe: Hot Pork Tortillas and Pickle

A spicy twist on pork corn tortillas, Hot Pork Tortillas and Pickles feature juicy pork meatballs covered in homemade chilli sauce. Served on warmed corn tortillas, then topped with crunchy tangy pickled vegetables, sour cream, coriander and lots of lime juice. The crunch of fresh pickled vegetables makes these tortillas taste fresher and lighter.

How to Pickle Vegetables

Pickling vegetables is an old tradition used to preserve produce by rubbing ingredients with salt and applying pressure to squeeze out excess liquid. The result is delicious crunchy vegetables with a tasty tang.

The method of pickling is from Japan, normally achieved by using a pickle-press called a tsukemonoki which translates to ‘a vessel for pickled things’.

For home-cooks, a simpler way is to wrap vegetables in plastic and apply a heavy weight on top. After just 30 minutes the vegetables have a delicious crunch and flavour. Just be careful how much salt you add, a little goes a long way.

Hot Pork Tortillas and Pickle

Print Recipe

Juicy pork meatballs covered in homemade Mexican chilli sauce, served on a fresh corn tortilla

• Author: Flaevor
• Total Time: 45 minutes
• Yield: 4 1x
• Category: Pork Meatballs

Ingredients

Scale 1x2x3x

• 500gm pork mince
• 1 small white onion
• 1 garlic clove, minced
• 1/2 cup breadcrumbs
• 1 tsp cumin
• 1 tsp coriander powder
• 1 tsp oregano
• 1 tsp sumac
• 1/2 tsp allspice
• 1 red chilli, minced
• Salt and Pepper
• 1 egg
• 4 tbsp Mexican Sriracha (recipe here) or another hot sauce of your choice

Pickled Cabbage, Carrot & Cucumber

• 1/2 red cabbage, sliced very thin
• 1 carrot, grated
• 1/2 cucumber, sliced very thin
• Salt

Sumac Onions

• 1 red onion, sliced very thin
• Salt
• 1 tsp sumac

For Serving

• Sour Cream
• Tortillas
• Lime wedges to serve

Instructions

1. Start on your pickled cabbage, carrot and cucumber: Rub salt into the cabbage thoroughly. Place in a bag, removing all air and seal. Alternatively, wrap cabbage tightly in clingfilm.
2. Place a heavy weighted object on top of cabbage and leave for 30 minutes. This is the process of pickling. Repeat process with carrot and cucumber.
3. Sumac onions: Scatter onions with salt and sumac, rub in well. Following steps from above, wrap in a bag or cling film and place weight on top for 30 minutes.
4. Meatballs: Preheat oven to 200C (180C fan-forced). Combine all hot pork ball ingredients in a bowl and gently mix together. Season well. (Be careful not to squash pork mince too tightly otherwise they will be dry and tough once cooked). Divide mixture into 16 pieces and shape into oval balls.
5. Rub each ball in a little olive oil, place on a try and bake in the oven for 10 minutes, turning half-way through so they brown on each side. Remove from oven and cover in Mexican Sriracha Sauce. Keep warm.
6. Finish pickles: After 30 minutes, remove cabbage, carrot, cucumber and onions from plastic and drain off liquid. Place crunchy pickles in individual bowls ready for serving.
7. Heat tortillas in a hot dry pan for 30 seconds on each side.
8. To Serve: Fill each tortilla with hot pork balls, pickles, sour cream, additional hot sauce and wedges of lime to squeeze over.

Keywords: recipe, pork meatballs, meatballs, mexican chilli sauce, chilli sauce, hot sauce, pork tortillas, hot pork tortillas and pickle

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