Friday, 31 August 2012

Pulled Pork with Chipotle Coleslaw

 
After my adventures in harissa paste, which, I've discovered, goes brilliantly with lamb and I've also now started craving it with eggs, I decided to get to grips with the chipotle paste that Sainsbury's sent me to try out, from their new Speciality Ingredients range.
 
 
Now, I think of chipotle (pronounced 'chi-poht-lay', ladies and gents) and the first thing that comes to my mind is a burrito. Tender, slow-cooked pork meat, beans, rice, veggies, guacamole and salsa all stuffed inside a tortilla wrap. But at my local burrito place, if you don't fancy a whole burrito you can get a salad plate - basically all the fillings on a plate instead. And so for a (slightly) lighter meal I made this for the family and also some chipotle coleslaw to go alongside.
 
 
The pork was cooked all day in beer and onions, with a bunch of thyme thrown in for flavour, which meant all I had to do at dinner time was cook some basmati rice, heat some tinned beans with sliced garlic and knock up a quick salad and guacamole. All I did to add that smoky, spicy hum to the coleslaw was to stir in half a teaspoon of the chipotle paste into 2 dessertspoons of mayonnaise before stirring it through the grated and chopped coleslaw veggies. It's important to do it this way round rather than try to add the chipotle paste in at the end otherwise you'll get extra spicy bits that don't blend into the mayonnaise as well. Also, let your spice tolerance guide you on this - use less or more paste depending on how spicy you like your food.
 
I can't tell you how good the pork leftovers were in a bread roll with some of this coleslaw. I don't see why you couldn't make your own chipotle salsa from the paste, either, to go with a burrito or add some into the pork before slow-cooking. Now I think about it, there are loads of ways you could use chipotle chilli paste. And I thought I was getting addicted to harissa.  

Smoky Chipotle Coleslaw
Serves 2-3
Ingredients:
  • 1 large carrot, grated
  • 3-4 leaves from a savoy cabbage (I choose savoy because I like the colour and the fact that it frills a bit, giving texture, but choose any cabbage you like), washed and sliced thinly
  • 2 spring onions, washed, trimmed and sliced into thin rounds
  • 2 heaped dessertspoons of good mayonnaise
  • half a teaspoon chipotle chilli paste
Method
  1. Mix together the mayonnaise and chipotle chilli paste until blended.
  2. Toss the grated carrot, sliced cabbage and sliced spring onions together and spoon in the chipotle mayonnaise. Stir well until combined.
 
 
 
Other ideas for chipotle chilli paste
  • In Giraffe, they serve a chipotle mayonnaise with their chips - just stir the paste into a serving of mayo and dunk your chips in.
  • You can also use the paste to make a good chilli con carne - add some to some minced (or diced) beef along with kidney beans and peppers for a deep, rich-flavoured chilli dish. It's way past my bedtime as I write this, but I'm craving a bowl of this right now. (Thanks to @jmdale for the recommendation).
  • Use some paste to make a rub to season meats before roasting.
  • I reckon this wouldn't be bad with eggs, either.
  •  
 
 
 
Do you cook with chipotle paste? What are your favourite recipes for using it?




4 comments:

  1. wow This is my kind of comfort food. Slaw looks extremely delish.

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  2. I love your approach to pulled pork. I've been quite intimidated by it in the past, owing to the long list of instructions as to how to make it. However, now, I don't know why I was worried! Slow cooker + pork + great flavours = pulled pork. I feel so silly. LOL :)

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    Replies
    1. So have I! I think that this is one of the things you can make really complicated but sticking it in the slow cooker with a bottle full of beer and some herbs and leaving it all day is much better :) Thanks for commenting Jenny x

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