Christopher Columbus took 8 Iberian pigs with him on his 1493 voyage. After Hernan Cortes overthrew the Aztec empire in 1521 he traveled to Oaxaca and he brought pigs that were descended from the pigs Columbus brought to Cuba. Since then, the pig has been an important part of Mexican food culture. From tacos al pastor to cochinita pibil to lechon- there are many ways to cook a pig and it is almost always a feast for the senses.
While I love my pork slow-cooked, sometimes I just don’t have the time. So I have worked on finding a fast way to cook pork without losing the delicious flavor and pull away tenderness.
Here is my recipe for a fast cooked, yet tender pork.
Pork Belly Tacos
- 1 pound (1/2 kilo) pork belly, leg, or shoulder with some fat attached
- 1 garlic clove minced
- 2 teaspoons of salt
- 3 tablespoons vegetable oil
- 1 cup orange juice
- 1 chipotle pepper from a can
- ¼ teaspoon cumin
- 2 teaspoons lime juice
- Rub pork with minced garlic and salt.
- Heat oil in a deep pan or pot on medium-high.
- Sear pork until brown. Do not let the garlic burn. Add orange juice, chipotle, cumin and lime.
- Cover and turn heat to low-medium. Every 7 minutes turn pork over. After 45 minutes remove pork and slice thinly. pour left over liquid from the pot over top.
- Serve in tortillas topped with pico de gallo and salsa.
Provecho
Jane Bauer 