South American Pork Pie Accompaniments


The final instalment of our culinary adventure, we wanted to spend a bit more time in South America and bring you some delicious side dishes from this part of the world. With distinctive spices and fresh flavours, we think they make a great twist on a traditional meal.

Coconut Rice

Desserts in South America are really sweet to our tastes, and this side dish is quite sweet too, but it goes really well with our pork pies. It’s really simple to make – all you need is some white rice, a tin of coconut milk, and salt and pepper to season.

To Make:

Heat half a tin of coconut milk over a low heat until it reduces right down to a sort of paste. Add the rice, the rest of the coconut milk, and boiling water (as per the instructions on the rice packet). Cover and gently simmer until the rice is cooked through, then add seasoning to taste. It really is that easy – the rice will be infused with the flavour of the coconut, and absolutely delicious!

Spicy Tomato Salsa

Have you ever tried making your own salsa? Most people would probably say “no” – after all, you can buy it in jars in the supermarket. It’s one of the easiest things in the world to make however, and it makes a great accompaniment for a light lunch or picnic, if you don’t want to be too weighed down by food!

To Make:

All you need are 4 medium tomatoes, a couple of garlic cloves, half an onion, the juice of one lime, some olive oil, salt and pepper, a handful of fresh coriander, and some chillies. Finely chop everything together (or give it a whizz in the blender) and you’re done! The good bit? Use one green chilli for a mild to medium heat, two for a bit more spice, and – if you’re feeling brave – swap them for jalapenos!

South American Baked Beans

There are a lot of South American recipes for baked beans, and it’s strange to think that here in the UK we tend to get ours from a tin! It’s a fun dish to make however, and a great one to experiment with by adding your own extras like bacon or veggies.

To Make:

Chop a sweet potato into small chunks, and boil for 15-20 minutes until soft. In the meantime, chop an onion and a couple of cloves of garlic, and fry off until tender. Add a chopped red chilli (or two!), a teaspoon of cumin, and a teaspoon of cinammon. Take a tin of kidney beans and add to the pan, stirring through the spices. As tinned beans are already cooked they only really need reheating, so there’s no need to boil them first. Add a tin of chopped tomatoes, some tomato puree, and the cooked sweet potato, and simmer everything together. The mix should be part baked beans, part stew, and totally delicious when served with a pork pie.

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