Around this time of year we generally like to go on a short, relaxing, south-bound escape. After a long winter cooped up in the sludgey city, it's the perfect time to jump on a plane headed for sandier pastures. Last year's destination was Isla Mujeres, a tiny island just off the coast of Cancun. It was the perfect getaway; a long weekend packed with beach reading, bike riding, tequila drinking and, of course, taco eating. It's been over a year now and those tacos - served on paper plates at a colorful municipal food court, simple and fresh corn tortillas, topped with crispy pork shoulder, raw onions and radishes, paired with a bright, cold beer - have had us swooning ever since.
Unfortunately, this year we won't be going on a trip. We've both just started new jobs, and are knee-deep in exciting projects, but those tacos have been on our minds. So this weekend when radishes finally popped up at the market, we knew exactly what to do with them. Jake brought home the pork shoulder cut in to pinky-sized strips and Silka picked up fresh veggies, some local creme fraiche, and Hot Bread Kitchen corn tortillas. A quick pickle of radishes and onions, some fried pork and a Sixpoint later, we satisfied our craving. So maybe we weren't enjoying a breezy island evening over crystal clear waters, but with good food, good company, and good things to come... who needs vacation?!
+ 2 lbs of Pork Shoulder cut into pinky-sized strips
+ 2 tbsp of lard
+ salt, pepper, and cayenne to taste
1. Put the lard in a large, heavy pan and and turn the heat to high. Season the pork to taste.
2. When the lard starts smoking, throw in half of the pork. Stir occasionally, until the pork takes on a deep brown color and gets nice and crispy.
3. Remove the cooked pork, put on a serving dish and repeat.
Serve on warm tortillas with radishes, onions, creme fraiche and chives.
Quick-Pickled Radishes and Onions
+ 4 radishes, thinly sliced
+ 1/2 white onion, thinly sliced
+ 4 tablespoons apple cider vinegar
+ 1 tablespoon sugar
1. Mix ingredients together and cover. Chill for 1 hour, stirring occasionally.