Tom is back from university for the Easter holidays and offered to cook. He wanted to try to recreate a Mexican dish he'd eaten in Toronto at La Carnita; a pork dish with flavours of chili and some sweetness. Not ever having eaten in La Carnita (but wishing I had) I can't confirm if it is like its inspiration, but it was utterly delicious and I could have eaten the whole lot by myself.
slices of pork belly (about 150g per person), salted and peppered and seared in a large pan.
Add chopped onions, jalapeno peppers and some garlic to the pan.
Then add dried oregano, cumin, smoked paprika and a bay leaf and pour Corona beer over the top until the pork is submerged. Add a dollop of honey and a splash of cider vinegar.
Cover and simmer for two hours by which time the pork will be tender and falling apart. Uncover towards the end of cooking to reduce the sauce.
Remove the pork from the sauce and pull/chop the pork into pieces. spoon the fat off the sauce and boil to reduce it to a thick consistency then pour over the pork.
Serve with warmed soft tortillas or crispy tacos, salsa, guacamole, sour cream, lettuce, fried green and red peppers, grated cheese, refried beans and fresh coriander - diners assemble their own according to taste.
Where's the recipe?
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