• Al Pastor Street Tacos

    Al Pastor Taco
    Al Pastor tacos are a street food staple in Mexico. This is our take on them that we have created in our Side Hustle food lab (aka our kitchen). These take no time at all to prepare and are most delicious if you make your own tortillas to go along with them (store bought are okay as well, just make sure you heat them up before serving them)
    700g boneless pork shoulder roast, sliced 1-1.5 inches thick
    3 tablespoons Side Hustle Pastor be Thy Name
    1 can crushed pineapple, strained
    1/3 cup pineapple juice, strained from canned pineapple
    1/2 cup water
    1 bunch cilantro, leaves picked
    1 small red onion, chopped finely
    Queso Fresco or Cotija Cheese, crumbled 
    Taco shells
    1. The first order of business for these tacos is to marinate your pork shoulder with the rub. I like to slice my pork into 1-1.5 inch thick pieces, and then coat them with our Pastor by Thy Name rub and allow to marinate for 1-2 hours. The longer the marinate sits on the meat, the tastier it will be. 
    2. When the meat has finished marinating remove it from the fridge and preheat your oven to 375F. Place the meat in an ovenproof pan and place into the oven for 20 minutes, flipping half way through to try and caramelize the outside of the meat to build flavour. 
    3. After the 20 minutes has elapsed, add the pineapple juice and water to the pan with the meat and cover with tinfoil. Place the pan back into the oven and allow to cook for 1.5 hours or until the meat is tender enough to shred. 
    4. When the meat is done, remove from the oven and allow to cool enough that you can shred it with your hands without burning yourself. Mix with the juices in the pan and put tinfoil back over it until it is ready to be served.
    5. While the meat is resting in it's own delicious juices, prepare all the toppings and heat your taco shells. I like to warm them up in a frying pan if you have gotten store bought for about 30-40 seconds each side on medium heat. This allows the shells to become pliable and not break apart when you fold them. 
    6. Place all ingredients into warmed taco shells and proceed to mow down. 
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  • Thai Green Curry

    Thai Green Curry

    Ingredients for the green curry

    1 can (400ml) Aroy D coconut milk
    400ml water
    2 tablespoons Side Hustle Phuket Island Curry
    1 medium carrot, sliced
    2 ribs celery, sliced
    1/2 head of broccoli, cut into medium florets
    1/2 large red bell pepper
    1/2 package extra firm tofu, cut into 1cm bricks

     Ingredients for the rice

    1 cup jasmin rice
    1/2 teaspoon canola oil
    1 1/2 cups water
    1/4 teaspoon salt
    1. Put a medium size frying pan on medium heat and add the coconut milk. Fill the empty can with water and add it to the pan. Stir in the 2 tablespoons of Phuket Island Curry powder and simmer for 10 minutes. 
    2. While the sauce is cooking, heat up a small pot with the canola oil and rice on medium heat. Stir the rice to coat it with the oil and continue to stir it until the rice starts to toast and become fragrant, about 4 minutes. Add in the water and salt and stir to combine. Cover with a tight fitting lid and bring to a boil for 1 minute. Turn off the burner and leave the pan on the hot burner for 20 minutes.
    3. As the rice and sauce are cooking, prepare your vegetable accordingly. When the sauce has finished cooking for 10 minutes, place the vegetables and tofu in the sauce and cook for an addition 5-7 minutes. 
    4. Fluff the rice with a fork and scoop rice into a bowl, top with the green curry and your meal is set. 
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