Former Masterchef contestant, Aaron Harvie's tangy and flavourful sticky pork tacos.
In a large bowl, mix together the honey, molasses, glucose, soy, apple juice, smoked paprika, onion powder, garlic powder, and grated ginger.
Season well with salt and pepper.
Add the pork and coat with the marinade, then cover and refrigerate for 2 hours (or longer if you have the time).
Press the avocado flesh through a potato ricer into a bowl - or mash it, either is fine, just make sure it’s not lumpy.
Add the garlic, the lime juice and a splash of hot sauce.
Season with salt and pepper to taste.
Put the sugar and salt in a small bowl.
Pour over the vinegar and mix together till dissolved.
Add the onions and set aside.
Preheat the oven to 220°C. You'll need a baking tray with a wire rack insert.
Put the pork on the rack and roast for 10-15 minutes (the time depends on the size of the pork pieces).
While the pork is roasting, make the glaze. Pour the marinade into a saucepan with the extra 2 tablespoons of honey and warm it over medium heat. When the mixture comes to a boil, drop the heat to a simmer and cook for about 2 minutes. Remove from heat.
Remove the pork from the oven and flip using tongs, then baste with about a third of the mixture.
Return to the oven and cook for another 5 minutes.
Remove pork from oven and baste again with another third of the mixture.
Cook for another 5 minutes.
Remove pork from oven and turn heat up to full.
Baste with the rest of the mixture and cook for 5 minutes more (don’t worry if it burns a little, they’re the good bits).
Take meat out of the oven and rest for 15 minutes, then roughly chop.
Place a dry fry pan (cast iron works well) over medium heat and add two tortillas, one on top of the other.
Cook until mottled and brown on one side, then flip.
When one side of each tortilla is cooked, remove from the pan and place under a tea towel to keep warm. Repeat until all tortillas are cooked.
To make the tacos, grab a tortilla and smear with guacamole.
Add a generous serve of pork, shaved cucumber, a pinch of the pickled onions and top with crumbled feta and chives.
By Aaron Harvie for Dyson
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