Jerk Pork and Black Bean Tostadas with Mango Avocado Salsa
Fiery Caribbean meets crispy Mexican,these jerked pork tostadas are a flavour-packed fusion perfect for your next dinner party or family do.
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. Although usually barbecued, you will still get the same delicious flavours in this easy version for the Thermomix.
Jerk seasoning hails from Jamaica, where it was traditionally used to preserve and flavour meats using a blend of allspice, Scotch bonnet peppers, thyme, and aromatics. Over time, jerk evolved into one of the island’s most iconic cooking methods, slow-grilled over pimento wood and loaded with heat, smoke, and spice. Mamas all have their own version of the spice mix, like most iconic blends that are country specific. So this is mama Tenina's blend!
In this recipe, we bring jerk into a new setting, crispy, crunchy tostadas! The bold, spicy jerked pork is slow-cooked until tender, then piled high onto crispy tortillas with vibrant toppings. It’s a flavour mash-up that works surprisingly well: think the warmth of Caribbean spices with the fresh crunch of a Mexican street food staple.
Top with our mango avocado salsa for a tropical punch
Add shredded lettuce, avocado, and a squeeze of lime for a classic tostada vibe
Drizzle with sour cream or spiked sour cream
Garnish with fresh coriander and pickled red onions
Serve with black beans or coconut rice on the side
Pair with icy margaritas, ginger beer, or a light cerveza
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
- ½ Teaspoons fresh 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 and rinsed 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!
