Ingredients
500 g pork shoulder
2 tbsp rice bran oil
¼ cup chopped onions
½ tsp garlic powder
2 tsp chilli powder
¼ tsp chipotle chilli powder
2 cape gooseberries, fine chopped
½ cup finely chopped tomatoes
¼ cup coarse chopped fresh coriander
4 corn tortillas
SIDS SALT & PEPPER to taste
stock, home-made if possible
1 tsp SIDS CRAZY SALT
Directions
Cut pork into 2 cm cubes then season with SIDS SALT & PEPPER. Heat oil in large frypan or Dutch oven. Add pork, onions, garlic powder, SIDS CRAZY SALT, chilli powder and chipotle chilli powder then sauté 3-5 minutes to brown the meat.
Add enough stock to barely cover pork. Bring to a boil, cover, reduce heat and simmer 30 minutes. Remove lid and continue to simmer an additional 45 minutes until liquid has evaporated.
Combine chopped cape gooseberries, tomatoes and coriander in a small bowl.
Place an equal amount of pork on each tortilla. Top with gooseberry salsa.
