This pork dish really brings out the flavour of good pork. Its quite a long recipe but well worth the effort, even our kids will eat pork this way. 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.
- 1 x 450g belly pork free of skin and bone
- 200mls chicken stock
- Salt and pepper
- 4 tbspn olive oil
- 1 small onion, peeled and chopped
- 1 red pepper, de seeded and chopped finely
- 1 yellow pepper, deseeded and chopped finely
- 6 tbspn chopped coriander
- 3 cloves of garlic, peeled and chopped
- 1 tbspn chopped fresh chilli
- 250mls strong chicken stock
- 2 tbspn red wine vinegar
- pinch castor sugar
- 1 tspn ground cumin
Pre heat the oven to 180°C, Gas 4.
Place the belly pork in a frying pan with a little oil and brown well all over and season well 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 pre heated oven for 2 hours, or until very soft and tender.
Meanwhile make the sauce, heat the olive oil in a pan and add the onions, cumin, chilli, garlic, peppers and sugar and cook over a 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 the boil and cook for a couple of minutes until slightly thickened.
Add the coriander and liquidize 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 sauce and wrap up well serve with sour cream, the rest of the sauce, pickled Jalapenos, guacamole and sour cream.