Yes!! That’s what I’m having for tea tonight, no, I’m not eating the popular rock band, Weezer (see video above!), but I thought I would make a Mexican style meal of pork and beans! I love Weezer, they’re a great band… y’know, I don’t really know where I’m going with this… I’m half watching The Simpsons, half eating nachos, with jalapeños and a lime and tequila salsa, whilst half writing this blog post,… although at this point, The Great British Menu is about to start, so now I will be half watching that. I don’t know if that puts me at 2 wholes, or 1 and a half. I did fail maths at school, though… at this point, I’m going to live blog… though.
Righto, that’s the liveblog done… now for some recipe goodness!!
Mexican Pork Shnitzel, with Pinto Bean Chilli
Ingredients :
For the pork shnitzel
- Pork shoulder steaks
- Stale bread, crust removed
- Cumin seeds
- Coriander seeds
- Smoked sweet paprika
- Dried chilli flakes
- Salt
- Pepper
- Plain flour
- Egg
For the Pinto Bean Chilli
- 2 tins of Pinto beans
- 1 large onion
- Chopped tomatoes
- Tomato puree
- Fresh red chilli, chopped finely (seeds removed if you wish)
- Pickled jalapeños, chopped
- Chilli powder
- Ground cumin
- Smoked sweet paprika
- Dried coriander
- Zest and juice of one lime
- Salt
- Pepper
Method :
- The first thing which needs doing, is to bash out the pork steak so it is thinner (therefore cooks quicker!), do this by laying it between two sheets of cling film and give it a good whack with something heavy. Imagine it’s your enemy’s face.
- Leave the pork in a fridge, so that it remains firm.
- At this point, begin work on the pinto bean chilli. Finely chop an onion and gently fry in a pan.
- Once softened, add the cumin, paprika, and chilli powder and fry out the spices until the fumes catch the back of your throat.
- Add the red chilli and jalapeños to the onions and spices.
- Add some tomato puree, and mix thoroughly into a paste consistency
- Add the chopped tomatoes, and mix through.
- Then add the pinto beans, add salt and pepper, and leave to gently simmer.
- Blitz the bread in a magimix until it is breadcrumbs.
- Gently crush all the spices in a pestle and mortar, and mix through the breadcrumbs.
- Dust the steak with flour, and then into an egg wash, and then in the breadcrumbs, making sure it is well coated.
- Fry the shnitzel in a little vegetable oil until golden brown and cooked through (remember, pork should never be overcooked!!! it can be slightly translucent in the centre)
- Add the zest and juice of the lime to the chilli before serving.
Look, I even did that cheffy thing, where you cut it in half, and then lay one half on top of the other! Move over Heston!!