Pulled pork

Ingredients

1 pack Linley Valley Smokey Chipotle Pulled Pork

Jerk sauce

Ingredients

• 100g spring onion
• ginger
• 5g garlic
• 5g habanero chilli
• 60g soy sauce
• 60g olive oil
• 1 lemon zest
• 20g lemon juice

Method

1. Blend all ingredients together until it becomes a smooth paste.

Fruit salad & coriander salsa

Ingredients

• 50g pineapple
• 10g kiwi fruit
• 50g watermelon
• 10g dried mango
• black sesame seeds
• coriander, chopped

Method

1. Finely dice all fruit and combine with chopped coriander and black sesame seeds.

Wattleseed tortillas

• 250g masa cornflour
• 10g wattleseed powder
• 5g salt
• 150g-200g wam water

Method

1. In a mixing bowl, add flour, wattleseed powder and salt.
2. Slowly add warm water incrementally until the flour melds into a dough.
3. Use your hands to knead the dough into a cohesive ball.
4. If the dough is sticking to your hands, simply add a few sprinklings of masa flour to dry it out. Alternatively, if the dough is still crumbly, add some water until it becomes cohesive.
5. Separate the dough into golf ball sized chunks.
6. Flatten the dough balls using a flat-bottomed pan or a tortilla press. Be sure to line each side of the dough ball with plastic or Ziploc pieces.
7. Heat a non-stick pan to medium-high heat. Add a tortilla to the pan and flip it after 10 seconds. Then cook each side for about 1 minute or until light brown spots form on the underside.

Assembly

1. Place a spoonful of jerk sauce onto a homemade tortilla.
2. Add Linley Valley Pork’s Smokey Chipotle Pulled Pork.
3. Top with the fruit salad and coriander

About Brian

Chef de Cuisine of Hearth Restaurant, Chef Brian harnesses the power of nature, the open flame and local Western Australian produce to deliver outstanding culinary creations.