Seven Bays Bouldering

On Tues­day evenings Seven Bays serves up three-dol­lar tacos, and now you can have them any (or every) night of the week at home.

The Coast - Food and Drink Local Recipes - - Contents -

5 lbs pork shoul­der

½ onion, cut into rings

6 long slices of ginger

1 stalk of lemon­grass

3 cloves of gar­lic, crushed

2 tbsp star anise

2 tbsp cloves

6 bay leaves

1 whole nut­meg

2 dried chilis

¼ cup tamari

¼ cup rice vine­gar

2 tbsp salt

Method Pre­pare a sa­chet with cheese­cloth, fill it with spices and place into crock­pot along with lemon­grass, onion, ginger and gar­lic.

Cut the pork shoul­der into large chunks, and set on top of in­gre­di­ents in crock­pot. Pour in liq­uids, top with wa­ter to skim the top of the meat, add salt, stir, put on low for eight hours.

Strain meat, pick out ginger, onion, lemon­grass, gar­lic and spice sa­chet. Pull it, then place back into crock­pot with some of the pork broth.

As­sem­bly: Pre­pare your hand­pressed corn tor­tilla, top with meat, your choice of pick­led veg­gies, slaw, dress­ing and garnish.

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