SERVES EIGHT AS AN APPETIZER
2 dried bay leaves
2 tbsp dried thyme
1 tsp dried marjoram
3 1/2 lb mixed boneless pork loin and leg
3 garlic cloves
1/2 tsp salt
1 cup lard
1 orange,cut into 8 wedges
1 small onion,thickly sliced
warm wheat flout tortillas, to serve
For The Salsa
small bunch of fresh coriander
1 white onion
8-10 pickled jalapeno chilli slices
3 tbsp freshly squeezed orange juice
1. Crumble the bay leaves into a mortar. Add the dried thyme and dried marjoram and grind the mixture with a pestle to fine powder.
Cut the pork into 2 in cubes and place it in a non metallic bowl. Add the herbs and salt. Using your fingers, rub the spice mixture into the meat. Cover and marinate for at least 2 hours, preferably overnight.
To make the salsa, remove the stems from the coriander and chop the leaves roughly. Cut the onion in half,then slice each half thinly. Finely chop the jalapeno chilli slices.
Mix all the salsa ingredients in a bowl, pour over the freshly squeezed orange juice and toss gently to mix. Cover and chill until required.
Heat the lard in a flame proof casserole. Add th epork mixture ,with the oranges,garlic cloves and onion.Brown the pork cubes on all sides.
Using a slotted spoon,lift out the onion and garlic and discard. Cover the casserole and continue to cook over a low heat for about 1 1/2 hours.
Remove the lid and lift out and discard the orange wedges. Continue to cook the mixture,uncovered.,until all the meat juices have been absorbed and the pork cubes are crisp on the outside and tender and moist inside. Serve with warm tortillas and the salsa.
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This post was written by admin on February 19, 2011
