Slowroasted pork

Lonely Planet Magazine (US) - - Easy Trips -

Serves 10

Prepa­ra­tion and cook­ing time: 3½ hours

For the pork

4½ lb. bone­less pork meat, loin, leg or

shoul­der, cut into large pieces

2 Tbsp. salt

1½ cups hot wa­ter

2 cups wa­ter tacos/tor­tas, to serve (op­tional)

For the recado rojo

1 Tbsp. achiote seeds

⅓ cup or­ange juice

1 Tbsp. co­rian­der seeds

1 Tbsp. cumin seeds

1 Tbsp. cloves

1 Tbsp. all­spice berries

1 Tbsp. black pep­per­corns

1 Tbsp. ground cin­na­mon

1 Tbsp. dried oregano

1 dried avo­cado leaves (or 1 Tbsp.

fen­nel seeds, if un­avail­able)

2 large gar­lic cloves

1 Tbsp. salt

Chefs Mar­cello Silva and

Aida San­toyo Fer­nandez and daugh­ter Veron­ica Silva San­toyo, at right

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