Jerk Pork and Black Bean Tostadas with Mango Avocado Salsa

Name: Thermomix recipe: Jerk Pork and Black Bean Tostadas with Mango Avocado Salsa
Prep time: 30 min
Cook time: 21 min
Ingredients: 150 Grams black beans, soaked for a few hours; 1 Litre boiling water; 2-4 cloves garlic peeled; 1 red chilli large; 3 spring onions, halved; 40 Grams fresh ginger peeled; 1 Teaspoon ground cinnamon cinnamon; ½ Teaspoons ground nutmeg; 2 Teaspoons smoked paprika; 1 Teaspoon freshly cracked black pepper; 2 Teaspoons pink salt flakes; Few sprigs fresh thyme, plus some more; 40 Grams coconut sugar; 30 Grams Extra Virgin Olive Oil (EVOO); 500 Grams pork mince; Mini corn tortillas for frying; Coconut oil, for frying; lime wedges, to garnish; 1 mango, diced; 2 spring onions, sliced; 1-2 avocados, diced; 1 capsicum/bell pepper small red, diced; 1 Punnet grape tomatoes, halved; Few sprigs thyme; 2 Teaspoons coconut sugar; pink salt flakes and pepper, to taste; Juice of 1 lime

Serves 4-6 Prep Time 30 minutes Cook Time 21 minutes Rated: Print

I LOVE jerk...not in a weird dysfunctional way, but in a delicious flavouring sort of way Jerk pork is the bomb Add the rest and then tell me about it

Jerk Pork is EVERYwhere in the USA as I discovered on a recent trip. And with good reason—it is fragrant, spicy, hot and just plain incredible.nAlthough usually barbecued, you will still get the same delicious flavours in this easy version for the Thermomix.

I also found Caribbean food everywhere when I visited the UK, back when we were allowed to travel. The vibrancy of Caribbean food is amazing, both in colour and the pop in your mouth! So get acquainted with this one and you will see why.

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Need

The Pork
150 Grams black beans, soaked for a few hours
1 Litre boiling water
2-4 cloves garlic peeled
1 red chilli large
3 spring onions, halved
40 Grams fresh ginger peeled
1 Teaspoon ground cinnamon cinnamon
½ Teaspoons ground nutmeg
2 Teaspoons smoked paprika
1 Teaspoon freshly cracked black pepper
2 Teaspoons pink salt flakes BUY
Few sprigs fresh thyme, plus some more
40 Grams coconut sugar
30 Grams Extra Virgin Olive Oil (EVOO) BUY
500 Grams pork mince
Mini corn tortillas for frying
Coconut oil, for frying
lime wedges, to garnish
Salsa
1 mango, diced
2 spring onions, sliced
1-2 avocados, diced
1 capsicum/bell pepper small red, diced
1 Punnet grape tomatoes, halved
Few sprigs thyme
2 Teaspoons coconut sugar
pink salt flakes and pepper, to taste BUY
Juice of 1 lime

Do

1: Place soaked beans into the Thermomix bowl and fill to 1L mark with boiling water. Cook 30 min/100°C/Reverse/speed 1. Drain beans and set aside.
2: Rinse the Thermomix bowl.
3: Place garlic, chilli, spring onions, ginger, spices, seasoning, thyme, coconut sugar and extra virgin olive oil into the Thermomix bowl and chop 4 sec/speed 5.
4: Sauté 6 min/Varoma/Reverse/ speed 1.
5: Add mince and beans. Cook 15 min/ Varoma/Butterfly/Reverse/speed 1.
6: Meanwhile, assemble the salsa, by combining all ingredients in a bowl. Allow to marinate for at least 10 minutes.
7: Shallow-fry the tortillas in coconut oil until puffed and golden.
8: Top each tostada with the pork mixture, then the salsa, and serve garnished with a few thyme leaves and a wedge of lime. It also goes beautifully with Avocado and Lime Mayonnaise.

Served with

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!