I like to use these uncommon cuts, as the neck has a great flavour and texture, and enough muscle fat to give the cut moisture during cooking. You can add a bit of offal like kidney or liver, which I did in Mexico, and it gives it a lovely, naughty richness.
Timings
Prep time: 10 minutes, plus 1 hour to steep
Cook time: 6-7 minutes
Serves
4
Ingredients
- 2 shallots, thinly sliced
- 2 red chillies, thinly sliced, seeds and all
- 100ml cider vinegar
- 300g pork neck fillet
- 2 tsp pimentón or paprika
- a little vegetable or corn oil
- 4 soft flour tortillas
For the sauce
- 50g coriander, stalks and all, plus extra to garnish
- 3 tbsp olive oil
- 1 green chilli, roughly chopped, seeds and all
Method
- Mix the shallots and chillies with the vinegar and season. Leave for an hour to steep.
- Put the pork neck on a plate and season with the pimentón, a pinch of salt and a little oil.
- Blend the green sauce ingredients together and season.
- Heat a heavy frying pan or ridged griddle pan and cook the pork on a medium heat for 6-7 minutes, turning it as it cooks, keeping it slightly pink and moist.
- Cut the meat into fairly thin slices, warm the tortillas and arrange pork in the middle of each one. Spoon over the sauce and scatter with shallot and chilli, and a few coriander sprigs.