- 1 kg pork leg or shoulder, cut into 4 cm pieces
- ½ garlic bulb, unpeeled
- 4 spring onions
- 1 tsp white sugar
- 1 tbsp red wine vinegar
- 4 sebago potatoes, peeled, finely chopped
- tortillas, to serve
- 120 g ghee or butte
- 200 g (1 cup) pepitas (green pumpkin seeds)
- 100 g (⅓ cup) raw peanuts, skins removed
- 35g (¼ cup) sesame seeds
- 1 white onion, sliced, plus ½ extra, quartered
- 4 garlic cloves
- 2 small green capsicums, seeded, quartered
- 4 long green chillies, seeded
- 1 cup salad leaves, such as baby spinach
- 1 bunch coriander, leaves picked
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Bring 2 litres water to the boil in a large saucepan. Add pork, garlic, onions and season with salt and pepper. Reduce heat to low, cover and simmer for 1½ hours or until pork is tender. Cool.
Meanwhile, to make sauce, melt 60 g ghee in a large saucepan over medium heat. Toast pepitas, shaking the pan, for 2 minutes (be careful not to burn pepitas). Set aside. Toast peanuts and sesame seeds in pan for 1 minute. Set aside. Add another 60 g ghee and cook most of the sliced onion and 2 garlic cloves for 2 minutes or until golden brown. Set aside. Reserve the pan with ghee.
Bring 250 ml (1 cup) water to the boil in a separate saucepan. Add extra onion quarters, remaining garlic cloves, capsicums and chillies. Cover and cook for 10 minutes, then remove from heat and strain in a colander. Blend or process capsicum mixture with pepitas, peanuts, sesame seeds, fried onion mixture, salad leaves, coriander and 375 ml (1½ cups) pork broth until smooth and thick. Strain, in batches, through a sieve into a large bowl, pressing on the solids with the back of a spoon to extract liquid. Discard solids.
Return ghee pan to medium heat. Brown remaining sliced onion, then discard. Add pepita sauce and cook for 10 minutes or until sauce thickens. Add a little more pork broth to the sauce to thin slightly. Add pork, sugar, vinegar and potatoes, and simmer for 20 minutes or until potatoes are tender. Season with salt and pepper.
Serve pork and pepita sauce with tortillas and a cold beer.