If there’s one thing the Dad that lives in this house likes, it’s some tasty mexican. Having travelled through Central and South America he fell in love with heat. And tortillas. And jalapeños. So I thought I best whip up a bit of a mexican fiesta for the old boy today.
I slow roasted some pork belly which I shredded with some sch-weet arse crackle over its back. I made Gourmet Girlfriend’s salsa which is dripping in lime, cumin, garlicky goodness and rolled them all up in some tortillas (I ran out of steam to make home made but these were some good quality mexican ones I had stored in the freezer – just defrosted and fried in a hot pan to be bought back to life) and some smoky chipotle sauce drizzled over. Served with some ice cold beer the result was one HAPPY Dad.
Happy Fathers Day to one of best going round x
Hope you’ve all had a good one. I’ve certainly seen Anne around the grounds today!! What did you cook/eat/get up to?
Oh yeah, this looks bloody amazing!! A step up from our regular, slapped together mexican – I must try this.
Thanks!
It’s REALLY good…enjoy!
I ate everything!
Good girl x
Ok. I’m making this this weekend. How did you do the pork? Care to share you secrets??
Just the trusty way I have always done it: http://baby-mac.com/2012/07/just-call-me-bev-episode-23-get-in-my/ Slow and low in the oven x
Happy Father’s Day to Rob! That fiesta looks amazing! I made the father in our house & the father in law a roast chook with an assortment of salads with a TimTam cheesecake! Was bloody amazing & I’m joining the gym this week!!
Oh that sounds SO good!
Anne made her first appearance at our Fathers Day fiesta…and it won’t be her last!
Oh I’m glad!
Yum! That looks like my kinda meal 🙂 I made a kickass orange and almond cake, it looked the business with candied orange slices on top and everything…thankfully it tasted as good as it looked!
Bravo! CAndied orange = FANCY!
This.
This meal. YES.
PLEASE share with me how you did the pork?
I am struggling to find yummy tortillas here. I’ve made them a few times but still not quite hitting the mark.
Happy Father’s Day Rob!
The pork was cooked like this: http://baby-mac.com/2012/07/just-call-me-bev-episode-23-get-in-my/ but perhaps a little slower and lower. Try and add some liquid to the bottom of the pan so it stays moist and then cook it for about 3 or 4 hours and the meat will shred. Take the skin off at the end to crackle under the grill.
Looks good Beth glad Rob was a happy man xx
Thanks Lisa x
That looks so delicious 🙂
It really was!
Beautiful! Thank you for Anne. She made the dads in my family VERY happy 🙂
That’s the best!
Beth, what’s you secret to crunchy crackle? My hubby cooked roast pork last night for the first time and it was delish, (I’m not a huge pork fan) and the crackle was yummy too, but he saw room for improvement. I figure you are the go to girl on all things piggy.
I find whacking the heat up really hight top start gets it going and always a blast at the end too does the trick.
I make a similar salsa but you know what really elevates it? Cook the cobs of corn in a griddle pan, no need for oil, just make sure they are a little damp. When a bunch of the kernels are a bit blackened, they are done, no need for all the kernels to be dark or even touch the griddle. You will not believe the amazing tastiness of it, it just ramps up the salsa to another plane.
Oh YUM…great tip!