Mexican-style pork roast with tortillas

Cooking Meat Mexican-style pork roast with tortillas

Start preparing your Christmas feast 1 day ahead with Curtis Stones Mexican-style pork roast.

  1. To roast the pork:The day before cooking, prepare the pork rind. Using a sharp knife or box cutter, gently deepen the scoring on the pork rind to cut all the way through the rind and fat until you reach the meat (do not cut through the meat). Refrigerate the pork uncovered for at least 1 day and up to 2 days. Let stand at room temperature for 1 hour before cooking. Place a rack in the centre of the oven and preheat the oven to 250C (230C fan-forced). Rub the 1 tablespoon of crushed sea salt all over the pork skin, working it into the scored marks. Season the remaining pork leg generously with salt. Place the pork on a resting rack set on a large heavy rimmed baking tray. Roast the pork for 30 minutes. Reduce the oven temperature to 180C (160C fan-forced), and roast for about 2 1/2 hours, or until a meat thermometer inserted into the centre of the pork registers 70C. Transfer the pork to a carving board and let it rest for 25 to 30 minutes.
  2. Meanwhile, to make the salsa: Heat a large cast-iron skillet or large heavy frying pan over medium-high heat. Place the tomatoes, jalapeños and spring onions in the pan and cook, turning occasionally, until the vegetables are blackened all over and soft (it’s okay to burn them here!), about 10 minutes for the spring onions, 15 minutes for the jalapeños and 20 minutes for the tomatoes. Trim the stems from the jalapeños and remove the seeds, if desired (see note). Do not remove the charred skin. Trim the stem ends from the tomatoes. In a blender, puree the blackened vegetables, fresh coriander, vinegar and garlic together until smooth. Season the salsa to taste with salt.
  3. To make the coriander-lime salt and serve: In a small bowl, mix the salt, lime zest and coriander seeds. Break off pieces of the pork crackling and set aside. Carve pieces of the roast pork and place in the tortillas to form tacos. Sprinkle the meat in the tacos with the coriander-lime salt. Drizzle with some salsa and garnish with pieces of crackling, slices of radish and fresh coriander.

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