Pork Smashed Taco and Fillings

This is really three recipies in one: smashed pork taco, apple and fennel slaw and quick-pickled red-onion. I'll probably curse myself for combining them into one post when trying to find the slaw or quick-pickle recipe in future, but that's a problem for future me. I wouldn't claim this is at all authentic, but it makes use of equivent ingredients that can be easily found in UK supermarkets.

Ingredients

  • 1 fennel bulb, ends removed and thinly sliced on a mandoline
  • 1 granny smith apple, cored and cut into match sticks
  • 2 tbsp lime juice
  • 1 tbsp extra virgin olive oil
  • 1 pinch of salt flakes
  • 1 handful of finely chopped coriander leaves
  • 1 red onion, peeled, halved and finely sliced
  • 120ml cider vinegar
  • 120ml boiling water
  • 1 tbsp caster sugar
  • 1.5 tsp fine salt
  • 3 tbsp creme fresh
  • 1 tsp harissa
  • 75g feta, finely cubed
  • 12 mini soft corn tacos (about 12cm across)
  • 12 sausages - pork and apple work best
4 minutes on meat side on medium heat bbq, then two minutes on other side

Method

  1. First off, prepare the slaw by mixing the sliced fennel, apple, lime juice, olive oil, salt and coriander in a bowl.
  2. Cover the slaw mixture and refridgerate for at least an hour and the flavours combine with each other better after more time (up to a few days).
  3. Now prepare the quick-pickled onion by place the finely slice onion in a jamjar.
  4. In a jug, combine the vinegar, boiling water, sugar and salt and stir until the salt and sugar are combined.
  5. Pour the vinegar and water mixture into the jamjar and put on the lid.
  6. Place in the fridge for at least an hour, but again it's fine for a couple of days. Remember that the onion isn't properly pickled so should be used within a few days or thrown out as it's not properly sterilized.
  7. Mix the creme fresh and harissa in a small dish.
  8. Finally chop the feta and keep it in a separate small dish.
  9. Now the only preparation left is to remove the sausage meat from it's casing and press down onto each taco - one sausage worth of meat per taco. Use sheets of greaseproof paper to easily stack these on a plate without them sticking to each other.
  10. When you're ready to start cooking, heat a griddle over a medium barbecue.
  11. When the griddle is pre-heated, place the tacos, meat side down, onto the grill and press down on the top with a flat spatchelor.
  12. Cook for 4 minutes before flipping over and cooking the taco side for another two minutes (the sausages should have released some tasty fat to fry the taco in).
  13. Plate up the cooked smashed tacos and top with the pickled red onion, a bit of slaw, the harissa creme fresh and finally a few cubes of feta.
Serves 4.

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