Pork Adobo Tacos with Pickled Red Onion

Pickled red onion

• 1 medium Red onion
• 120 ml Apple cider vinegar
• 2 tsp Caster sugar
• ½ tsp Fine sea salt

Adobo pork and tacos

• 2 cloves Garlic
• 2 tsp Guajillo chili powder
• 1 tsp Ground cumin
• 1 tsp Dried oregano
• 1 tbsp Tomato purée
• 1 tbsp Apple cider vinegar
• ½ tsp Fine sea salt
• 300 g Pork shoulder
• 6 pieces Corn tortillas
• 1 piece Lime
• 15 g Fresh coriander

1. Thinly slice the red onion and put it in a heatproof mixing bowl. Warm the apple cider vinegar with the caster sugar and fine sea salt in a small saucepan for 1 to 2 minutes, just until dissolved. Pour over the onion, toss, and leave to pickle while you cook the pork.
2. Finely grate the garlic into a bowl and mix with the guajillo chili powder, ground cumin, dried oregano, tomato purée, apple cider vinegar and fine sea salt to make a thick paste. Cut the pork shoulder into small, bite-sized pieces, then toss thoroughly in the paste until well coated.
3. Heat a frying pan over medium-high heat, then add the pork in a single layer. Cook for 8 to 10 minutes, turning often, until browned and cooked through with any sauce reduced and clinging to the meat. If the pan looks dry before the pork is done, add a small splash of water and keep cooking until it evaporates.
4. Warm the corn tortillas in a dry frying pan for about 20 to 30 seconds per side, keeping them covered as you go so they stay pliable. Cut the lime into wedges and roughly chop the fresh coriander.
5. Fill the warm tortillas with the adobo pork and top with the pickled red onion. Finish with fresh coriander and a squeeze of lime, serving any extra pickled onion on the side.

Made this recipe? Rate it — a comment is optional.