I ate this one night in Ponte Delgada on the island of San Miguel. I asked the chef and this is more or less the recipe he gave…
Contrary to popular belief, chilli con carne doesn’t have its roots in Mexico, but comes from the good ol’ state of Texas.
This is a deliciously rich, succulent main dish. Sage-roasted pork belly is simply oozing with goodness.
Print Recipe Mini savoury crème fraîche flapjack cups topped with pulled pork and apple slaw Serves: 4 – 6 Cooking Time: 1 hr 30 mins Ingredients Flapjacks 250g LANCEWOOD Cultured Cream 2 eggs, beaten 500g cake flour, sifted 450ml full-cream milk salt and freshly ground black pepper, to taste Pulled pork 1kg boneless pork shoulder