According to a recent study, millennials suck at cooking. They have difficulty identifying butter knives and are dumbfounded when it comes to roasting a chicken. In a way, I understand where they are coming from. Cooking an omelette that hasn’t been torn to pieces, braising osso buco and making a beautiful roasted chicken do take a bit of ‘culinary know-how’ or even finesse. However, some things are INCREDIBLY easy to cook. Take for example, these spicy pork tacos. Just marinate a chunk of pork in the good stuff: garlic, lime, olive oil, chile pepper, then cook it low and slow (as God intended all pork to be cooked). Cut it into strips, serve it in a tortilla with your favorite salsa and some tangy slaw and BAM! You got yourself a beautiful and tasty meal. NO extra chopping, shredding, sautéing or any other Masterchef magic. Just marinate, cook, cut and eat. Just make sure you millennials Instagram these tacos first before biting into them because I guarantee once you start feasting, you won’t be able to stop.
1.5 tbsp minced garlic
1.5 tbsp extra virgin olive oil
2 tbsp freshly squeezed lime juice
1 tsp ground red chile pepper
300g-400g (10.5-14oz) pork topside
freshly ground black pepper
1 cup finely shredded red cabbage
1 tbsp lemon juice or vinegar
1/2 tsp salt
1/2 tsp sugar
In a small bowl, mix together garlic, olive oil, lime juice, and ground red chile pepper and set aside.
Season the pork on both sides with a sprinkling of sea salt and freshly ground black pepper. Coat pork on both sides with the garlic and lime spice mixture. Cover or put in a ziplock bag and allow to marinate in the refrigerator for 2-3 hours or even better, overnight.
When pork is ready, heat oven to 175C/350F. Plan in a baking tray and cook in the oven for 45 min-1 hour or until internal temperature has reach 145F/63C. When fully cooked, take out pork and let rest for 5-10 minutes then thinly slice.
In the mean time, while pork is cooking, thinly slice cabbage and toss in lemon juice or vinegar, salt and sugar. Set aside.
Place 2-3 pork slices in a corn tortilla alongside a sprinkling of cabbage and salsa. Enjoy!