Get the recipe for Phil Vickery's delicious pork burritos and refreshing mango fool.
Juicy Pork And Chilli Burritos
Serves: 6 people
1 x 450g belly pork free of skin and bone
200mls chicken stock
Salt and pepper
4 tbspn olive oil
1 small onion, peeled and chopped
1 red pepper, de seeded and chopped finely
1 yellow pepper, deseeded and chopped finely
6 tbspn chopped coriander
3 cloves of garlic, peeled and chopped
1 tbspn chopped fresh chilli
250mls strong chicken stock
2 tbspn red wine vinegar
Pinch castor sugar
1 tspn ground cumin
Pre heat the oven to 180°C, Gas 4.
Place the belly pork in a frying pan with a little oil and brown well all over and season well with salt and pepper.
Place in an ovenproof dish and cover with the boiling stock. Cover with a tight fitting lid and place in the pre heated oven for 2 hours, or until very soft and tender.
Meanwhile make the sauce, heat the olive oil in a pan and add the onions, cumin, chilli, garlic, peppers and sugar and cook over a high heat for 10 minutes to take a nice golden colour. This is important to get flavour into the sauce.
Once coloured add the stock, vinegar and season well, bring to the boil and cook for a couple of minutes until slightly thickened.
Add the coriander and liquidize the whole lot until smooth.
Remove the cooked pork from the oven and chop very fine; add enough of the sauce to moisten the pork well, re season.
Fill large flour tortillas with the pork sauce and wrap up well serve with sour cream, the rest of the sauce, pickled Jalapenos, guacamole and sour cream.
Quick mango fool
400g can mangoes
150ml carton double cream
150g tub Greek yogurt
Juice of half a lemon
8tbsp Carnation Condensed Milk
Fine almond biscuits, to serve
Drain the mangoes, reserving the juice.
Place in a food processor and blend with a few tablespoons of the juice to make a smooth puree.
Whip the double cream until soft peaks form and then combine with the Greek yogurt, lemon juice and condensed milk.
Swirl the mango puree and cream mixture into glasses and serve with a fine almond biscuit to dunk!