Puerco en salsa de pepitas

Puerco en salsa de pepitas

Pork in pumpkin seed sauce

By
From
My Abuela's Table
Serves
6-8

For the pork:

Ingredients

Quantity Ingredient

For the pork:

Quantity Ingredient
2 litres water
1kg pork, cut into 4 cm pieces, (leg or shoulder)
1/2 bulb garlic, unpeeled
4 spring onions
salt and pepper
1 teaspoon sugar
1 tablespoon red wine vinegar
4 potatoes, cubed
1 handful loose salad leaves
1 bunch coriander, chopped

For the sauce:

Quantity Ingredient
1 cup ghee or butter
200g raw, unsalted pepitas, see note
100g raw peanuts, skin removed
1/4 cup sesame seeds
1 white onion, sliced
4 garlic cloves, whole
1 cup water
1/2 white onion, quartered, (extra)
2 small green capsicums, deseeded
4 green chillies, deseeded

Method

  1. For the pork:

    Bring the water to the boil in a deep saucepan. Add pork, garlic, onions and salt and pepper to taste.
  2. Reduce heat, cover and simmer for 1½–2 hours, until meat is tender.
  3. Allow pork to cool, but do not drain.
  4. For the sauce:

    Melt ¼ cup of the ghee in a deep saucepan and fry the pepitas for around 1–2 minutes. Be careful not to burn them. Remove and set aside.
  5. Fry the peanuts and sesame seeds in the same pan until golden (1–2 minutes). Remove and set aside.
  6. In the same pan, add a further ¼ cup ghee. Brown the sliced onion (reserving two slices to be used later) and 2 of the garlic cloves. Remove and set aside. Keep the ghee in the pan as it is used later.
  7. In a separate saucepan, bring the cup of water to the boil, adding quartered onion, remaining garlic, capsicum and chillies.
  8. Boil slowly for 10–15 minutes. Remove from the heat and drain ingredients in a collander and place in a blender or food processor.
  9. Add the pepitas, sesame seeds, peanuts, onion and garlic (previously fried), plus salad leaves and coriander. Add 1 cup of the pork broth, and blend until very smooth and thick.
  10. Strain through a sieve, pushing through with a spoon (this takes some time and patience).
  11. Reheat the ghee used previously, adding the remaining ghee. Brown the two left-over onion slices. Discard the onion and add the blended sauce. Cook for 10–15 minutes. The sauce will thicken.
  12. Add some of the liquid from the pork to make the sauce thinner. Add the pork meat, along with the sugar, vinegar and potatoes. Simmer for 20–25 minutes to allow the pork to take on the flavours of the sauce and to cook the potatoes. Season to taste.
  13. Serve with tortillas and a cold glass of beer.

Note:

  • Pepitas are dried pumpkin seeds.
Tags:
My
Abuela's
Table
Daniella
Germain
abuelas
abeulas
Mexico
Mexican
SBS
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