Erica Drum’s easy recipe for Mexican Style Pork & Corn Lettuce Tacos

As we head into the summer months, we will be hopefully lighting the BBQ, and TV chef and food influencer Erica Drum has shared this delicious recipe with us

Erica Drum is a Dublin-based television chef, recipe developer and food influencer. She has over 20 years experience in the hospitality industry.

As we head into the summer months, we will be hopefully lighting the BBQ.

Here, Erica shares one of her favourite summer BBQ recipes that the whole family will enjoy – Mexican Style Pork & Corn Lettuce Tacos.

Erica says: “These lettuce tacos are not tacos of course but they are delicious and they give a lovely summery salad feeling. They are the perfect base for juicy pork and zesty corn salsa. Swap out the pork for beef if you prefer.”

INGREDIENTS

• 500-700g pork belly

• 2 tablespoons olive oil

• 1 tsp cumin

• 1 tsp oregano

• 1 tsp coriander

• 1 tsp smoked paprika

• 1/2 tsp cinnamon

• 1/2 tsp sea salt

• 1/2 tsp black pepper

• 20g pickled jalapenos, chopped

• 1 onion, finely chopped

• 3 cloves garlic, minced

• 250ml vegetable/chicken stock

• Juice of 1 orange

For the salsa:

• 2 corn on the cob (par-cooked)

• 1 red onion, diced

• 2 tomatoes, diced

• 2 limes

• 1 packet baby gem/snack lettuce

• 1 pack of sour cream

• Fresh coriander (for garnish)

• Extra chillies/jalapeños (optional)

METHOD

1. Start by mixing the pork belly with olive oil, cumin, oregano, coriander, smoked paprika, cinnamon, sea salt, black pepper, jalapeños, onion, and garlic.
2. Place on a preheated BBQ (180C), leaving the BBQ open. Cook for 40 minutes, turning every five minutes.
3. While the pork cooks, char the corn on the BBQ. Cut off the kernels and toss them with diced red onion, tomatoes, and lime zest & juice. Season to taste.
4. In a pot, reduce the stock and orange juice by half.
5. Once the pork is cooked and charred, chop it up and toss it in the stock reduction.
6. Pick off the lettuce leaves, wash, and dry. Assemble by layering the lettuce with pork, salsa, sour cream, and coriander. Garnish with extra chillies or jalapeños if you like extra heat.

Erica’s new book, Dinner, is out on October 29 and is available to pre-order via blastabooks.com.

Read more of Erica’s delicious recipes in this month’s issue of RSVP Magazine, on shelves nationwide now.

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