Pork Belly Carnitas

Niman Ranch Iberian Duroc Pork, Chile de Arbol Salsa, Corn Tortilla

Chef Jake Rojas of Talullah’s Taqueria | Providence, RI
Yield: 4 to 6 servings

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Adapted by StarChefs | september 2023

INGREDIENTS

Pork Belly Carnitas:
2 pounds Niman Ranch Iberian Duroc pork belly
½ Spanish onion
2 chiles de árbol
4 cloves garlic
2 tablespoons kosher salt
4 cloves
1 cinnamon stick
1 cup melted lard
2 oranges, quartered

Chile de Árbol Salsa:
6 chiles de árbol, toasted
1 tomato, charred
2 cloves garlic, charred
¼ Spanish onion, charred
1 tablespoon corn oil
Kosher salt
White vinegar

To Assemble and Serve:
Corn tortillas
Chopped fresh cilantro
Diced white onion
Kosher salt
Lime wedge

METHOD

For the Pork Belly Carnitas:
Place pork belly into a large stockpot and cover with water. Place pot over high heat and add onion, chile, garlic, 1 tablespoon salt, cloves, and cinnamon. Bring to a boil, then reduce heat and let simmer 1 hour, or until the pork is tender. Strain, transfer pork to a work surface, and dice into ½-inch-thick cubes. Set aside. In a large rondeau over medium flame, heat lard. Add diced pork belly. Once lard begins to sizzle, squeeze orange segments over the pork. Cook 20 minutes, or until the pan is dry and the pork is crispy and golden brown. Using a slotted spoon, remove pork and let cool on a wire rack. Season with remaining 1 tablespoon salt and set aside.

For the Chile de Árbol Salsa:
In a Vitamix blender, purée chile, tomato, garlic, and onion until smooth. Set aside. In a sauté pan over medium flame, heat oil. Add chile purée and cook 3 minutes, or until mixture has thickened. Taste and adjust seasoning with salt and vinegar. Set aside.

To Assemble and Serve:
Place tortilla on a serving plate. Top with desired amount of Pork Belly Carnitas, followed by Chile de Árbol Salsa, chopped onion and chopped cilantro. Season with salt and serve with a lime wedge.

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