So many of the memories and milestones we’ve experienced have happened in and around Mexico. It started on our first vacation together and venturing off the resort and into town to try some traditional Mexican cuisine. To this day I can remember the taste and feeling of that moment. We were married in Mayan Riviera a couple of years later and then spent our honeymoon a month after that a short distance down the ocean near Tulum. We’ve been back a few times since; we love the culture, the people and the incredible food. In a way, Mexico is our second home.
I fondly recall many moments from those times together with my wife. The smell of the fresh, albeit humid air on our first journey to town and spending what seemed like hours sitting on one bar swing or another listening to local music and feeling the breeze only an ocean is capable of producing.
There was that early morning we spent walking the streets of Tulum before some of the locals pointed us in the direction of the secret “hidden” beach. The very moment we exited from the cab our toes touched the white sand we knew we were in a special place. We’ve been blessed with so many wonderful memories that I keep with me.
I’ll also never forget the first time we ate in town. We ordered off the menu, ate fresh salsa and chips while we waited and drank margaritas and cervezas. There have been so many incredible food firsts while travelling in Mexico. Something about that first time I ate ceviche that has stayed with me to this day. It was fresh and vibrant and unlike anything I had experienced before. The same can be said for my first bowl of Posole, equally hearty and fulfilling and everything I thought it would be. There was fresh tamales, taquitas, mole, chicharrón and tostadas. Those game-changing tostadas.
Tostadas changed everything for me. Not only are they incredibly versatile, but the combination of texture and flavour is hard to beat. Since that first trip I’ve made tostadas on countless occasions, even making them for breakfast. Over the years I have alternated fish, meat, chicken and black beans. You can’t go wrong. But I have slowly figured out that this version is my favourite. I put a twist on the traditional tostada with porchetta, slaw and salsa verde. It’s my go to meal in a pinch and when I’m craving both porchetta and Mexican food!
The combination of pork shoulder, crackling, slaw, radishes, cilantro and salsa verde makes a texture-laden, creamy and luscious dinner or appetizer option. Everything works brilliantly together. This is the perfect meal in my books. It’s has freshness and crispiness and creaminess. The next time you’re craving something new or a twist on Mexican food, try this.
From my kitchen to yours,
Porchetta Tostadas with Slaw
- 3 pound porchetta roast
- kosher salt
- 1/2 medium head savoy cabbage, thinly sliced
- 6 radishes, thinly sliced
- 2 medium carrots, cut into matchsticks
- 1/3 cup cilantro, chopped
- 1/2 small red onion, thinly sliced
- 1 cup sour cream
- 1 cup mayonnaise
- 1 tsp. cayenne pepper
- 1 tbsp. sugar
- 3 tbsp. lime juice
- 1 tsp rice wine vinegar
- sea salt & fresh pepper
- salsa verde
- tostada shells
- 12 radishes, sliced, garnish
- 1/2 cup cilantro leaves, garnish
- Preheat the oven to 500F degrees. Begin by scoring the skin of the porchetta by making cross incisions. Make sure you only slice the skin. Season the outside liberally with coarse salt. Place the porchetta roast on a roasting rack and roast for forty minutes. Reduce the temperature to 325F degrees and roast for another hour and a half or until the meat thermometer reads 16oF degrees in the middle. Remove the roast from the oven and let rest for twenty minutes.
- While the roast is cooking, make your slaw. In a medium bowl, add the cabbage, radishes, carrots, red onion and cilantro and mix well. In another bowl, mix the mayonnaise, sour cream, rice wine vinegar, sugar, cayenne pepper, lime juice and salt & pepper to taste. Mix the two bowls together and stir to combine. Cover and refrigerate.
- Place tostada shells on a plate. Top with porchetta slices, slaw and finish with radish slices and cilantro. Season lightly.