Al Pastor Chaufa with Charred Pineapple (Peruvian-Chinese × Mexican)

Method

1. Cut the pork into thin strips, 5 mm thick and 1 cm wide. Finely chop half the garlic and mix it with the achiote, ancho, cumin, oregano, vinegar and half the salt into a paste; rub it all over the pork and leave for 15 minutes. Achiote stains hands and boards red, so gloves help. Meanwhile cut the pineapple into 1.5 cm pieces, roughly chop the onion, seed and finely chop the jalapeño and chop the rest of the garlic. Break up the rice with your fingers.

   Add in this stepPork shoulder (or neck) 200 gGround achiote (annatto) 1 tspGround ancho chilli 1 tspGround cumin ½ tspDried oregano ½ tspApple cider vinegar 1 tbspGarlic cloves 1Salt 1½ pinch

2. Heat a dry 28 cm wok or large frying pan on high heat and char the pineapple for 3 min, until browned in patches and smelling sweet. Take it out.

   Add in this stepFresh pineapple 120 g

   high heat

3. Beat the eggs with the rest of the salt. Add some of the oil, keep the heat at medium-high heat, pour in the eggs and stir in big folds for 1 min 30 sec until softly set. Take them out.

   Add in this stepVegetable oil 0.6 tbspEggs 2Salt 1½ pinch

   medium-high heat

4. Turn the heat to high heat, add a little more oil and spread the pork in a single layer in 1 batch(es), cooking each for 4 min. Leave it alone for the first minute so the edges caramelise. Take it out once cooked through.

   Add in this stepVegetable oil 0.9 tbsp

   high heat

5. Add the remaining oil and, on high heat, stir-fry the onion, remaining garlic and jalapeño for 1 min. Add the rice and toss and press it for 4 min, until hot and every grain is separate.

   Add in this stepVegetable oil 1½ tbspRed onion 60 gGarlic cloves 1Jalapeño (optional) 1Cooked long-grain rice, cold 400 g

   high heat

6. Return the pork, pineapple and egg, pour the soy sauce around the edge of the wok and toss for 1 min 30 sec. Turn off the heat, stir in the coriander and serve with lime wedges to squeeze over.

   Add in this stepSoy sauce 1½ tbspChopped coriander (cilantro) 2 tbspLime ½