Katie Quinn Davies' smoky pork tortillas are made extra-special with a pineapple salsa that adds a sweetness and spice to the saucy richness of the pork.
- For the salsa, cook corn in a saucepan of boiling, salted water for 3-4 minutes until par-cooked, then drain. Heat a chargrill pan over high heat. Cook corn, turning, for 3-4 minutes until charred. Cool slightly, slice off kernels and transfer to a bowl with remaining ingredients. Season and toss to combine. Set salsa aside.
- Heat oil in a large frypan over medium heat. Add onion and garlic, then cook, stirring, for 2-3 minutes until softened. Add the paprika and sugar, then cook for a further 1 minute. Add Worcestershire sauce and passata, then cook, stirring, for 8-10 minutes until slightly reduced. Remove sauce from heat and keep warm.
- Place pork in a bowl, drizzle with oil, season and toss to coat. Heat a frypan over high heat. In batches, cook pork, turning, for 1-2 minutes until slightly browned and cooked through. Add to the sauce.
- Spread a little sour cream over each tortilla, then top with pork mixture and salsa. Fold over ends, then roll up to enclose filling. Heat a chargrill pan over high heat. Cook tortillas, turning, for 1-2 minutes until charred. Serve with lime wedges and remaining salsa.
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