THE LARD-CHARRED CARNITAS
(Our Play on Slow-Cooked Crispy Pork)
Ingredients: 800g Pork shoulder (5cm cubes), 1 Orange (halved), 1 Large onion (quartered), 4 cloves Garlic, 1 tsp Cumin seeds, 1 tsp Dried Oregano, 1 Cinnamon stick, 500ml Water, 1 tsp Salt, 2 tbsp Oil or Lard...
Ingredients
- 800g Pork shoulder (5cm cubes)
- 1 Orange (halved)
- 1 Large onion (quartered)
- 4 cloves Garlic
- 1 tsp Cumin seeds
- 1 tsp Dried Oregano
- 1 Cinnamon stick
- 500ml Water
- 1 tsp Salt
- 2 tbsp Oil or Lard
Cooking Method
- The Swell Place pork, onion, garlic, and spices in a pot; add water until barely covered. Simmer for 70 minutes until water evaporates.
- The Bloom As the water vanishes, add a tiny 20ml splash of fresh water to loosen the rendered fat and spice oils.
- The Scorch Fry the pork in its own rendered lard on high heat for 10 minutes until the edges are rock-hard and crispy.
- The Marriage Squeeze the orange juice over the meat; toss until the sugars form a dark, sticky lacquer.
- The Final Flourish Shred coarsely and serve with raw white onion and coriander.
