Pulled Pork Taco Loaded Fries

For the pork: Start by soaking your dried chillies in boiling water for about 30 mins. Once soft, blend them up with the sugar, lime juice and ¼ cup of the soaking water. Marinade the pork pieces in the chilli paste for 30 mins!

Sear the pork in the heavy-pot on medium-high, searing all sides, and remove.

In the same pan, add more oil if needed, then the peppers, onions, garlic and tomato, and sauté for 10 mins, followed by the dry herbs and spices, and continue to cook for another 10 mins. Deglaze with the beer and stock, and mix with a wooden spoon, making sure to scrape all the fond from the bottom of the pan (fond, also known as pan drippings equals flavour!)

Place the pork back into the pan with your braising liquid, cover with a lid, and place in a preheated oven at 176° C for 2 ½ hours.

For the guac: Mash your avocados up, and mix in your diced tomatoes, lime juice, olive oil and salt! Cover with cling film and store in the fridge until ready to serve!

For the pico de gallo: Mix all your chopped ingredients in a bowl, and add the lime juice, olive oil and a pinch of salt. Mix well and taste for any extra salt needed.

For the crema: Super simple! Mix in your lime juice into the sour cream, and season with salt. And that’s it!!

If you want to make tortilla chips at home, simply heat your oil in a high-walled saucepan to approx. 160°c. Cut your tortillas in half, then half again, and then one last time. Once the oil has come to temp, sprinkle the tortillas in for 20 seconds, until golden brown. Drain on paper towels, and salt immediately.

Now layer on all that beautiful pork onto your platter of chips, followed by all the toppings, and enjoy! Best eaten when shared x