Spice up your week with this delicious pork belly carnitas recipe, sure to be a hit at the dinner table!
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Pork belly carnitas
Serves 4 Prep 20 mins
(+ cooling time) Cooking 1 3/4 hours
1kg Coles Australian Pork Belly Roast Boneless
375ml dark ale or salt-reduced chicken stock
4 garlic cloves, crushed
3 tsp sea salt flakes
Toasted flour or corn tortillas, to serve
Sliced avocado, to serve
Tomato salsa, to serve
1. Using a sharp knife, cut the rind from the pork belly, being careful not to take too much fat with the rind. Cut the pork into 3cm pieces. Transfer the rind to a plate and place in the fridge, uncovered, until needed.
2. Combine the beer or chicken stock, garlic and salt in a saucepan over medium heat. Add the pork and stir to combine. Bring to the boil then reduce heat to low. Cover with a lid and simmer, stirring occasionally, for 11/2 hours or until the pork is very tender. Uncover and cook, stirring occasionally, for 15 mins or until the liquid reduces and the fat has rendered from the pork. Remove from heat.
3. Place a large non-stick frying pan over medium heat. Using a slotted spoon, transfer pork to the frying pan with enough fat to coat the bottom of the pan. Cook the pork, tossing occasionally, for 10-15 mins or until browned and crisp. Transfer the pork to a plate lined with paper towel.
4. Meanwhile, preheat oven to 200°C (180°C fan-forced). Using a sharp knife or kitchen scissors, cut the pork skin into 1cm strips. Place the pork skin, skin-side up, on a rimmed baking tray and season with salt. Transfer to the oven and cook for 20-25 mins or until golden brown and crisp. Set aside to cool slightly.
5. Serve the pork and crackling with tortillas, avocado and salsa.
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29 авг 2024
