Pickled Onion Pork Pies Recipes

Steps:

• Prepare the chili: Preheat the oven to 425 degrees F. In a 12-inch cast-iron skillet, heat the olive oil until shimmering. Add the pork and season with salt and pepper. Cook over medium-high heat, breaking up the meat with a wooden spoon, until the just starting to brown but not cooked through, about 5 minutes.
• Add the onions, poblanos, jalapeños, garlic and a pinch each of salt and pepper to the skillet. Cook over medium heat, stirring occasionally, until the vegetables are just softened and the pork is cooked through, 6 to 8 minutes. Add the chili powder and cumin and cook, stirring, until fragrant, about 30 seconds. Stir in the enchilada sauce and chicken broth and bring to a boil. Simmer, over medium-low heat, stirring occasionally, until slightly thickened, 5 to 7 minutes; stir in the corn kernels.
• Meanwhile, prepare the cornbread: In a medium bowl, whisk the masa harina with the flour, baking powder, salt and pepper. In another medium bowl, beat the eggs with the milk and chicken broth. Add the wet ingredients to the dry and beat vigorously until the batter is fluffy, 1 to 2 minutes. Fold in 1/2 cup of the cheese.
• With the chili off the heat, spoon the cornbread batter on top and gently spread it in an even layer. Scatter the pickled jalapeños over the batter, then sprinkle the remaining 1/4 cup of cheese on top. Bake the tamale pie until bubbling and the cornbread is risen, 25 to 30 minutes. Let stand 5 minutes before serving. Serve topped with hot sauce and sour cream.

Steps:

• Place the onions in a large heatproof bowl and pour over boiling water to cover. Leave to cool. Once cool, trim roots and tops and peel. Sprinkle the salt over the peeled onions, stir and leave overnight.
• Next day rinse the onions well and dry with kitchen towel. Place the vinegar and honey into a large pan and gently heat just to dissolve the honey into the vinegar, but do not boil.
• Pack the onions into clean, sterilized jars. Pour over the hot vinegar mixture to fill the jars, and check there are no air pockets. Seal the jars and leave to cool. The onions will be ready to eat after about 1 month or better if kept for 2. Once opened store in the fridge.

Steps:

• Blend first 4 ingredients in blender until smooth.
• Heat oil in pressure cooker on medium-high heat. Add meat in batches; cook 4 min. or until evenly browned. Return all meat to pressure cooker; top with juice mixture.
• Lock pressure cooker lid in place. Cook on medium-high heat until pressure vent locks in place and regulator begins to rock gently. Reduce heat gradually to maintain slow steady rocking motion; cook 55 min. Remove from heat. Let stand 10 min. or until pressure vent drops. Meanwhile, add onions to saucepan of boiling water; cook 5 min.
• Drain onions; place in bowl. Add dressing; toss to coat. Remove regulator from pressure cooker, then lid. Remove meat from cooker; shred meat. Return to cooker; toss with sauce. Top tortillas with meat mixture and onions; roll up.

Steps:

• Bring the onion, red wine vinegar, white vinegar, salt, and sugar to a boil in a saucepan over medium-high heat. Remove from heat and allow mixture to steep until the onion is tender, about 20 minutes. Cool completely before serving.

Steps:

• Cut onions into very thin slices; place in two 1-quart glass jars or one large bowl, packing them tightly together. Add garlic cloves, jalapeno slices, bay leaves, and pepper flakes.
• Combine vinegar, water, sugar, salt, and peppercorns in a medium saucepan over medium-high heat. Bring to a simmer. Cook, stirring often until sugar and salt dissolve. Remove from the heat and let stand for 10 minutes.
• Pour warm liquid over the onions and press down if necessary to submerge. Cover and refrigerate, 8 hours to overnight. Serve immediately or store in the refrigerator for up to 1 month.

Steps:

• Pour the vinegar into a pan, add the sugar, sea salt, the spices and bay leaf, and bring to a simmer. After 1 min, check that the sugar and salt have dissolved. Remove from the heat.
• Boil the kettle. Put the onion slices in a sieve or colander. Pour over the hot water from the kettle and drain well. When cool enough to handle, pack the onion rings into a 500g sterilised jar (see tip below). Pour over the warm vinegar and seal. Cool, then chill and leave to pickle for 2 hrs. Will keep for 6 months unopened, or 2 weeks in the fridge once opened.