Sophie Michell Slow Roasted Pork Tacos With Watermelon Pico De Gallo recipe on Sunday Brunch

Sophie Michell and Simon Rimmer served up tasty slow roasted pork tacos with watermelon pico de gallo and coriander crema on Sunday Brunch.

The ingredients are: Small corn tortillas to serve (cool chile company is best).

For the marinade: 3 to 4 kg boned pork shoulder, 3 tbsp. sea salt, 1 tbsp. of crushed peppercorns, 1 tbsp ancho chilli powder, 2 habanero chillies, seeds removed, sliced (they are extremely hot, beware!)

6 cloves garlic, 2 oranges, 2 limes, 1 small bunch marjoram, 1 cup of agave syrup and 2 cups water.

Pico de Gallo: 1kg watermelon, diced into 1cm cubes, 2 red onions, finely diced, 3 cucumbers, peeled and diced into 1cm cubes, juice 3 limes, 2 jalapenos finely chopped, 1 small handful of chopped coriander and sea salt and pepper.

For the coriander crema: 300ml sour cream, 50ml olive oil, 10 garlic cloves, 1 large handful of coriander, salt and pepper.


See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.

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