Bolivian Pork

Bolivian Pork Recipe

Method for Pork Rashers

1. Cut rashers into 2cm chunks, place into saucepan and cover with water.
2. Bring to a boil, then turn down the heat to medium and cook for 20 minutes.
3. Meanwhile, heat oil in a deep-sided pan or wok and sauté onion and garlic until just browned.
4. Add Saucy Spice’s Bolivian Pork spice blend sachet and stir until fragrant – about 30 seconds.
5. Pour in stock, tomatoes and add the salt.
6. With a slotted spoon, scoop pork rashers from their saucepan into the pan with the spice and onion mix.
7. Cover the pan with a lid and simmer on low heat for 45 minutes.
8. Remove the lid and continue simmering until rashers are soft and sauce is reduced – about 20 minutes. It shoud make a thick, sticky sauce.
9. Serve with mashed potatoes, minted peas and apple, avocado, mint salsa.

Method for Leg Meat

1. Heat 2 tablespoons oil in a deep-sided pan or wok and suate onion and garlic until just browned.
2. Add Saucy Spice’s Bolivian Pork spice blend sachet stirring until fragrant – about 30 seconds.
3. Add in pork leg meat, tomatoes, stock and salt.
4. Cover the pan with a lid and simmer on low heat for 1.5 hours until leg meat is tender.

Salsa Method

1. Dice apple and avocado, slice spring onions and cover with bottled thick mint sauce.
2. Stir through with a pinch of salt.
3. Add a dollop of sour cream or thick set Greek yoghurt to finish the dish beautifully.