Carnitas Andong

Serves: —

main pork mexican

Ingredients

  • 1000 g fatty cut of pork (e.g. neck)
  • 8 g salt

Flavoring

  • 1 tsp store-bought Italian herb mix

Red Bell Pepper Sauce

  • 3 red bell peppers
  • 1 slice thick onion, toasted
  • 2 cloves garlic cloves, toasted
  • 2 pieces dark chocolate
  • 1 Tbsp red wine vinegar
  • 0.5 tsp smoked paprika
  • 0.5 tsp ground cumin
  • 1 tsp Italian herb mix

Instructions

  1. Grab the fatty cut of pork and chop it into large cubes.
  2. Season pork generously with salt and cover with water.
  3. Add store-bought Italian herb mix and bring to a boil.
  4. Simmer on medium-low heat until water evaporates (approximately 2.5 hours).

Red Bell Pepper Sauce

  1. Roast the red bell peppers in the oven for an hour, then peel and remove seeds.
  2. Toast onion and garlic on a skillet.
  3. Blend roasted peppers, onion, garlic, dark chocolate, red wine vinegar, smoked paprika, ground cumin, and Italian herb mix in a blender until chunky.
  4. Mix the blended sauce into the carnitas and adjust salt to taste.

Notes

Alternative to Mexican oregano is a store-bought Italian herb mix.

Adjust seasonings to personal preference.

Great for homemade carnitas bursting with aroma.