Due to unprecedented demand we have had to close our online orders & suspend all deliveries, early this year.

Pork Escabeche

Pork Escabeche

It's fiesta time! This Pork Escabeche makes good use of Dillicious Fiesta del Escabeche sauce with thick cut pork rashers, served alongside a fresh vibrant salad, PONS Guindillas peppers and La Tortilleria Totopos. This is the perfect dish to enjoy as the weather warms up.

Ingredients
  

Pork Escabeche

  • 1 kg thick cut pork rashers
  • 150ml Dillicious Fiesta del Escabeche Sauce
  • 1 cup red cabbage sliced
  • 100g fresh corn kernels approx. 1 corn cob
  • 0.5 spanish onion diced
  • salt & pepper to taste

To Serve

  • PONS Guindillas Peppers
  • La Tortilleria Totopos to serve
  • few tbsp grated cheese your choice of grated Manchego or Oaxacan (Mexican Cheese)
  • fresh coriander for garnish

Instructions
 

Pork Escabeche

  • Marinate pork rashers in the Escabeche sauce and set aside for 2-3 hours, (or ideally overnight) in the fridge.
  • Preheat oven to 200C on fan force setting.
  • Prep remainder of fresh ingredients during this time and set aside for the salad to assemble later.
  • Transfer pork rashers to a baking tray and cook in the oven for 40 mins. Check pork after 40 mins and reduce heat to 170C for an additional 25 mins. The pork fat should have rendered by this stage and the rashers will have caramelised.

To serve

  • Cut approximately half the pork rashers into cubes, arrange pork on a sharing platter with whole rashers and cubed pork at the centre.
  • Layer Totopos around the edges of the pork and fill the platter with sliced cabbage, corn, diced onion and fresh coriander. Season with a little salt & pepper to taste.
  • Chop a few of the Guindillas peppers and scatter them over the salad, or serve additional peppers on the side if preferred.
  • Lastly garnish salad with some cheese sprinkled over the top and serve.

SHOP THIS RECIPE

No recipe products found. Shop all products here

Like this Recipe?

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest

More Delicious Recipes

Christmas Icebox Cake

  We like to think of this dish as a love child of the classic Queen's Pudding and a Trifle. Our recipe requires no cooking

BBQ Lamb with White Bean Puree

  Welcome in Summer with some delicious BBQ lamb, doused in Colonna Rosemary EVOO and served alongside our white bean puree, using El Navarrico Judion

Crumbed Olives

  These delicious morsels are the perfect accompaniment to your at home aperitif. Or make a batch ahead and share with friends when picnicking! Serve

Oaxacan Cheese Fritters

  These delicious Oaxacan Cheese Fritters showcase Queso Oaxaca. Oaxaca is a fresh, traditional Mexican-style cheese made from cow milk. It is mild and creamy

Niçoise Salad

  This simple Niçoise salad showcases some of our all time favourites. You will need Ortiz Ventresca Tuna Belly, our Empeltre Olives, PONS Green EVOO

Strawberry Margarita

  Our Fiesta favourites continue with these zingy Margaritas. Showcasing the best of seasonal fruit from Ponthier, these Margaritas are a welcome way to usher

Simon Johnson has provided chefs, restaurateurs and home cooks with quality, unique products since 1992. From humble beginnings in a small warehouse in Pyrmont, Sydney, Simon Johnson now has five retail stores across Australia, in addition to its extensive wholesale and distribution operation.
Simon Johnson has provided chefs, restaurateurs and home cooks with quality, unique products since 1992. From humble beginnings in a small warehouse in Pyrmont, Sydney, Simon Johnson now has five retail stores across Australia, in addition to its extensive wholesale and distribution operation.

Due to unprecedented demand we have had to close our online orders early this year.

Our Christmas range is still available to purchase in our stores.

We apologise for the inconvenience.

The team at SIMON JOHNSON wish you a Merry Christmas and a happy New Year.