This pork dish really brings out the flavour of good pork. It's quite a long recipe but well worth the effort. The good thing about this dish is that it will keep for a few days in the fridge. You can vary the heat of the dish by adding more or less chilli. This recipe is fairly mild.
- 450 g belly pork, free of skin and bone
- 200 chicken stock
- salt and freshly ground black pepper
- 4 tbsp olive oil
- 1 small onion, peeled and chopped
- 1 red pepper, de seeded and chopped finely
- 1 yellow pepper, deseeded and chopped finely
- 6 tbsp chopped coriander
- 3 garlic cloves, peeled and chopped
- 1 tbsp fresh chilli, chopped
- 250 ml strong chicken stock
- 2 rice wine vinegar
- 1 pinch caster sugar
- 1 ground cumin
- Preheat the oven to 180C, Gas 4.
- Place the belly pork in a frying pan with a little oil and brown well all over, and season with salt and pepper. Place in an ovenproof dish and cover with the boiling stock. Cover with a tight-fitting lid and place in the preheated oven for 2 hours, or until very soft and tender.
- Meanwhile, make the sauce, heat the olive oil in a pan, add the onions, cumin, chilli, garlic, peppers and sugar and cook over high heat for 10 minutes to take a nice golden colour. This is important to get flavour into the sauce.
- Once coloured add the stock, vinegar and season well, bring to a boil and cook for a couple of minutes until slightly thickened.
- Add the coriander and liquidise the whole lot until smooth.
- Remove the cooked pork from the oven and chop very fine; add enough of the sauce to moisten the pork well, re-season.
- Fill large flour tortillas with the pork and sauce wrap up well serve with sour cream, the rest of the sauce, pickled jalapeno peppers, guacamole and sour cream
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