It’s my older brother’s birthday in a few days, so do him a favor: If you know him, make this Mexican pork dish and drop it at his house or office. He’ll really love it. The recipe is inspiration from the puerco at Dos Caminos, where he really likes it and is served with sautéed plantains and habañero pickled onions.
3/4 cup chili paste
10 cloves garlic, chopped
1 1/2 cup orange juice
Juice of 2 limes
5 bay leaves
1 teaspoons cumin
1 teaspoon cinnamon
2 teaspoon ground thyme
1 teaspoon dried oregano
1 teaspoon sea salt
2 teaspoons freshly ground black pepper
4 pounds pork butt, cut into 2-inch chunks
1 pound banana leaves, softened over low flame
2 Plantains
Oil for frying
5 Roma tomatoes, sliced ½ inch thick
4 habañero chiles, sliced into strips
1.In a medium size bowl, make the marinade. Mix together the chili paste, garlic, orange juice, lime juice, bay leaves, cumin, cinnamon, thyme, oregano, salt, and pepper.
2.Add the pork, toss to evenly coat and marinate, at room temperature, 4-6 hours.
3.Preheat the oven to 300 degrees. Line a large baking dish with one layer of the banana leaves or foil. Arrange the pork in an even layer and top with the tomatoes and chiles and all the marinade. Cover with more banana leaves and wrap the dish tightly in foil. Bake for 21/2 hours or until the pork is tender and moist.
4.In the meantime, fry the plantains in oil until they are tender and brown. Use a slotted spoon to remove them and let them drain on a paper towel.
5.Remove pork from oven and let sit 10 minutes. Unwrap and serve with the plantains.
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