Ingredients
5 lbs pork shoulder
½ onion, cut into rings
6 long slices of ginger
1 stalk of lemongrass
3 cloves of garlic, crushed
2 tbsp star aniseÂ
2 tbsp cloves
6 bay leaves
1 whole nutmeg
2 dried chilis
¼ cup tamari
¼ cup rice vinegar
2 tbsp salt
Method
Prepare a sachet with cheesecloth, fill it with spices and place into crockpot along with lemongrass, onion, ginger and garlic.
Cut the pork shoulder into large chunks, and set on top of ingredients in crockpot. Pour in liquids, top with water to skim the top of the meat, add salt, stir, put on low for eight hours.Â
Strain meat, pick out ginger, onion, lemongrass, garlic and spice sachet. Pull it, then place back into crockpot with some of the pork broth.
Assembly: Prepare your hand-pressed corn tortilla, top with meat, your choice of pickled veggies, slaw, dressing and garnish.
—Jane De Castro
This article appears in Apr 14-20, 2016.
“Prepare your hand made pressed corn tortillas”?? You’ve got to be kidding. Requires masa harena , a specially processed corn meal and a press, and even then it is an art to make decent corn tortilla. You can buy corn tortillas at Sobey’s and they work fine, and do not cost a fortune, and are gluten free (unlike the ones at Pete’s Frootique). If more Haligonians purchased these, the supplier (in NB) might not go out of business!