Creamy mustard pork tacos
Creamy mustard pork tacosSubscribe to Sainsbury's magazine
Creamy mustard pork is a rich French classic you would normally have with steamed potatoes. Here it's been reinvented as tacos, with lots of freshness from chilli and pickles. Perfect for a relaxed dinner party where everyone can just dig in and make their own.
- 2 tbsp vegetable oil
- 600g pork shoulder steaks
- 1 large onion, sliced
- 1 carrot, diced
- 150g chestnut mushrooms, sliced
- 1 garlic clove, crushed
- 100ml dry white wine
- 1 bay leaf
- 100ml full fat crème fraîche
- 1 heaped tbsp wholegrain mustard
- 1-2 tsp cornflour (optional)
- 8 small corn and wheat tortillas
- 1 Little Gem lettuce, shredded
- about 120g dill pickles, cut into batons
- 3 spring onions, finely sliced
- 1-2 green chillies, finely sliced (deseeded if you wish), optional
- Heat the oil in a large sauté pan or casserole, over a high heat. Season the pork steaks and brown for 1-2 minutes each side on a high heat. Add the onion, carrot, mushrooms and garlic and continue to fry for about 2 more minutes or until everything is golden.
- Pour in the wine and stir to deglaze the bottom of the pan, then add 100ml water and the bay leaf. Cover the pan and simmer on a very low heat for 1 hour or until tender. Meanwhile, prepare all the ingredients to assemble the tacos.
- Lift the pork out of the pan and shred or roughly chop. Add the crème fraîche and mustard to the sauce in the pan. The sauce texture should be slightly syrupy. If needed, blend the cornflour with a little cold water, then add enough of this to the sauce to get the desired consistency, bringing it to a simmer and cooking out the raw flour flavour. Stir the pork into the sauce to heat through.
- Warm the tortillas and serve up everything in the middle of the table, for everyone to help themselves.
- To assemble, pile the lettuce, pickles and spring onions onto the tortillas. Spoon on the saucy pork and scatter with chilli, if using.
Recipe by Alexis Gabriel Ainouz