Saturday, 30 January 2010
Recently I wrote about my version of pulled pork. Having no idea how or what it was, I kinda made it up as I went along. And it was pretty delicious. But then again, what is not to love about pork, slow cooked in vinegar, onions, tomatoes and spices.
But we had a lots.. and AWFUL lot left over.
Tammi suggested that we use the leftovers for pulled pork nachos.
So we did.
HOLY MOTHER OF PORK PRODUCTS, BATMAN!!
It was so gooooood. A few days in the fridge had allowed the pork to achieve a deep sweetness, which went perfectly with the tomatoes and creaminess of the avocado. The textural melange of the pulled pork, the cruch of the corn chips and lettuce and again, the creamy silkiness of the avocado pretty much provided the perfect mouth feel.
Nachos are one of those things that I pretty much avoid unless I am stumped for a vegetarian option for guests. I had truly never thought to use left overs in them, relying (on the odd occasion that I gave in to the pleadings of the Step-Beasts and "made" them) on mince, tomato paste, red kidney beans and something made by El Paso,
Now, they are possibly going to become my staple "turn leftovers into something other than "risotto" dish".
At the risk of bring up the whole "authentic" debate, I am thinking left over chicken Mahkani, garlic corn chips and raita "nachos". Maybe souvlaki lamb, tzatziki and lemon/oregano "nachos".