Pork Belly & Crackling Carnitas
with Salsa Roja
- 12 x La Banderita flour Street Tacos
- 1.2kg piece of pork belly, skin on and scored
- 1 tbs. vegetable oil
- 1 tbs. cumin seeds
- 1 tbs chipotle in adobe sauce, chilli chopped and mixed with sauce
- 1 cup of freshly squeezed orange juice
- 1/4 cup of apple cider vinegar
- 3 coriander roots and stalks, leaves reserved to garnish
- 2 bay leaves
- 2 long red chillies
- 1 onion, halved
- 2 tomatoes, halved
- 4 clove garlic
- 1/4 white cabbage, finely shredded
To air-dry the pork, place it uncovered on a tray and transfer to the fridge overnight. Remove the pork from the fridge 1 hour before cooking and preheat the oven to 200-220°C.
Rub the oil all over the pork and season with salt. Press the cumin seed into the flesh side of the pork. Place the pork, skin-side up, in a baking dish and roast for 20 minutes or until the skin start to become crisp and begins to blister. Remove the pork from the oven and reduce the temperature to 160°C.
Mix together 1 1/2 cups of water with orange juice, vinegar and chipotle in adobo sauce. Pour around the pork ensuring none of the crackling touches the liquid.
Add coriander roots, bay leaves, chillies, onion, tomato and garlic. Return the dish to the oven and roast for 1 1/2 – 2 hours. Remove from the oven and rest the pork on a board while you make the sauce.
Use a slotted spoon to transfer tomatoes, chillies, onion, garlic and coriander roots to a blender along with 1/2 cup of the pan juices. Add a pinch of salt and blend until smooth.
Toss the shredded cabbage with a pinch of and the juice 1 lime and toss.
To serve, warm street tacos in dry pan over a medium heat for 30 seconds on each side. Keep warm in a clean tea towel.
To serve slice pork belly with crackling into small pieces. Fill the tacos with cabbage, pork and spoonful of salsa roja. Garnish with coriander sprigs.