Orange and Milk Braised Pork Carnitas
South Africa
Rédacteur en chef
Cookies sur African Food Network
Nous utilisons des cookies essentiels au fonctionnement du site. Nous aimerions aussi déposer des cookies de mesure d’audience et des cookies publicitaires, uniquement avec votre accord. Vous pouvez choisir séparément pour chacun. Lire notre politique relative aux cookies
Pork shoulder braised in milk and orange juice for two hours, then roasted and grilled until the edges crisp. Carnitas are Mexican, and the page sits in Worldwide Recipes with its URL unchanged. The name means little meats, and the technique is what defines it. Traditionally the pork is confited, cooked slowly submerged in lard until it is soft enough to shred, then briefly crisped at high heat. That two-stage structure is the whole point: soft and unctuous inside, browned and crunchy at the edges. Braising in milk instead of lard is a variation, and a sensible one for a domestic kitchen, since it produces the same tenderness with far less fat. Milk braising is worth understanding. The acid in the citrus curdles the milk, which looks alarming and is correct, the curds break down over a long cook and the whey tenderises the meat, giving a texture and a faint sweetness that water or stock cannot. It is an old Italian technique as well as a Mexican one. The source describes barbacoa as originating in the Caribbean. The word is Taíno and reached Spanish that way, but barbacoa as eaten in Mexico is Mexican. Recorded as the muddle it is.
Carnitas are a Mexican dish of pork slowly cooked until tender enough to shred, then crisped at high heat. The name means little meats in Spanish. Traditionally the pork is cooked in lard; this version braises it in milk and orange juice.
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient.
Season the pork with the salt and pepper.
Warm the oil in a large pot over high heat.
Working in batches, brown the pork on all sides, about 5 minutes per batch.
Return all the pork and its accumulated juices to the pot.
Season with the bay leaves, cumin, oregano and cayenne.
Pour in the orange juice, orange zest and milk. The milk will curdle against the citrus, that is expected and correct.
Bring to the boil over high heat, then lower it right down.
Cover and cook gently, turning occasionally, until the meat is fork-tender but not falling apart, about 2 hours.
Set the oven to 450°F / 230°C.
Lift the pork out of the liquid. Skim some fat from the pot and use it to grease a baking dish.
Transfer the pork to the dish and drizzle about 2 more tablespoons of the floating fat over it. Season with more salt if needed.
Bake until browned, about 15 minutes, then finish under the grill for 2 to 3 minutes until crisp.
Soyez le premier à noter cette recette
Vous l’avez cuisinée ? Votre note aide la personne suivante à se décider.
Aucun avis sur cette recette pour le moment. Si vous l’avez cuisinée, le vôtre serait le premier.
